Cooking Principles – 20
Stocks – 20
Thickeners -10
Soups – 20
Beef – 40
Fish and Seafood – 20
Vegetables – 20
Poultry – 20
Eggs – 20
Cooking Principles:
-
Effects of head on proteins and carbs
Effects of acids, sugars, alkalis on vegetable fibre
Definitions
Why is it important to add only small amounts of vegetables when sautéing for reheating? –
Foods will reheat quickly
Roasting meat – Air circulation
Conductivity of heat in Convection, Induction, and Microwave cooking
Why should 15-20% of a deep fryers fat be replaced every day? – The frying life will be
extended
Broiling
Why should sliced meat be covered when heated in a microwave?
Storage of herbs and spices
Keeping foods under heat lamps
Differences between a Bouquet Garni(Parsley stems, bay leaf, thyme), a sachet bag, and a
fagot of herbs
Stocks:
-
Bones – Which? Why?
Ratio of ingredients to make stock – 20L, how many bones, mirepoix, etc.
Storing stocks after they are made
Why is it recommended to start stocks in cold water? – Increases solubility
Tomato paste used in stocks – Pros/cons
Use of mirepoix in relation to different coloured stocks
Court boullion – How? What use?
How does a fagot of herbs differ from a classical bouquet garni? – Additional ingredients
How to make/assess commercial quality stock base
Strength of stock – How is it determined? – Increased ingredients(ratio)
Why blanch chicken bones? – To remove some of the impurities
How to make a fond lie, fume, glace(meat glaze), remouillage
Cooling stocks – Efficient way to do so in an adverse situation
Thickeners:
-
Soups:
Starches – Amylose(gel)/Amylopectin(thickens) Freezing a sauce – 20% flour, 80%
amylopectin. The flour is for the look
Characteristics of starches
Beurre-manier – ratio – 50% flour
Thickening 4L of liquid with roux
Difference – Thickening potential – white/brown roux – White has a higher thickening
potential
Egg yolk/cream liason – Temperature can not exceed 75° or the eggs will curdle(For the
minimum ratio)
Difference between a slurry and a white wash
What will occur if the percentage of cream in a liason is reduced? – Curdling temperature
decreases, maximum cooking temperature decreases
-
Portion size – appetizer vs. main course
Broths/boullions – Why classify as clear, simple soups? Obtained from meats and/or veg
Definitions – Chowder, bisque, cream soup, etc.
Garnish/accompaniment – How would thick soups of one colour be decorated for
presentation?
How to clarify a consommé – Meatless(egg white), raft
How is a double consommé made? – Additional meat
What is the purpose of an onion brulee? – It imparts colour
Difference between a Boston and a Manhattan clam chowder.
French names – Crecy, etc.
Which soup originated in India?
Colour classification for consommé
Vegan diet restrictions
Pesco diet restrictions
Lacto-ovo diet restrictions
What garnish made from… fine dice? – Brunoise – 3mm x 3mm x 3mm
Grains/pasta/starches – Why cooked separately from soups?
Beef:
-
Carcass grade characteristics – 4 A grades, 4 B grades
Yield classifications – Stamped on the rib and loin, each side
Yield classes – 1-3 % of Lean meat
Ground beef – fat% for each grade
Purge in vacuum packed meat – Mishandled?
Vacuum packed beef – why does it lose its red colour? – Oxygen deprivation
Aging times – reasons for aging
Dry aging vs. wet aging
Marbling for A grades
Customers prefer – B) Small marbling (#79)
Retail meats – Why are they red? – Plastic used is oxygen permeable
Natural?
Lactic acid – What it does, how it gets there
Temperature range for Papain
Primal cuts – where located?
How many bones in primals? – Chuck, rib, short loin
Where are they separated? – Hindquarter and forequarter
Why are roasts often seared in initial stages of roasting? – Develops flavour (Does NOT seal
pores)
Rare/medium/well done temperatures
Carry over cooking
Touch sensations (How to tell how done meat is)
Temperature is lowered 50° in convection oven
Stand times – How long, why?
Why does beef info centre state rare = 140° rather than 130° as in book? – Most pathogenic
bacteria are destroyed at 140°
Holding requirement – Fresh/frozen beef – Temperature, how long
How to determine if roast is properly cooked
Storage times for Vacuum packed meat
Barding and larding
What is green meat? – Meat that is not softened properly(not aged)
Oven temperatures for braising
Musty aroma with open vacuum packed meat – What is it? – Lactic acid
Cooking ground beef
Stamps – Inspection, grading, yield
-
Picture – Market form
-
Fish
-
Why moist heat cooking is used for fish
Description: Very large, fat, dense, meaty but not flaky texture. Up to 450kg. – Shark or
Swordfish(One of the two)
What is the major flaw in fish cookery? – Overcooking
Salmon ID by colour – Shinook, Sockeye, Atlantic, Chama(sp?)
Why fish storage should not exceed two days? – Bacteria growth/enzymatic action
Frozen storage time for fat and lean fish
Quality(age) – Eyes, fins, scales, etc.
Glazing(freezing)
Suggested baking time at 400°F(200°C) per inch(2.5cm) for fish at the thickest point?
How to determine if fish is properly cooked – Flesh yields to touch(flaking)
Grenobloise, meuniere, en papillotte, bonne femme
Defrost fish according to black book
Definitions – Mollusks, cephalopods, bivalves, etc…
Scallop – Coral on it – Orangey red
Mussels(cultivated)
How to keep oysters alive in a fridge
What market name is given to the largest quahog found in North Eastern American waters?
Steamer/soft shelled clams
Lobster – Boil 5-6 minutes per pound – why?
Terminology – Langouste, shrimp, lobster, etc.
Artificial seafood – Sarine
Crabs – King, queen, Dungeness, tanner, snow, stone, etc.
Green shrimp – Cooked yields
Yields on lobsters (various cooking methods)
Counts of shrimp – Market descriptive name (per pound)
Vegetables
-
Why cook?
Shapes(cut sizes)
Pigmentation chart – Acids effects on, etc.
Pros/cons – boiling vs. steaming
What vegetables fall into the crucifix classification? – Broccoli
Effects of acids/alkalis/sugar in cooking vegetables
Know vegetables according to family grouping – Leaf, stem, rood, gourde, etc.
Cucumbers, okra, peppers, eggplant, etc.
Why are young vegetables preferred to old vegetables?
Effects of freezing vegetables in comparison to fresh vegetables
Storage temperatures – potatoes, onions, winter squash
Covering/not covering during cooking
Why are greens such as spinach not suitable for cooking in compartment cooker? – Short cook
time, fragile structure
Soaking legumes
Pigment group – red peppers – carrotenoid
Poultry
-
Categorize – Class, weight,
Salmonella
Defrost poultry
How to tell if it’s properly cooked
Guarantee – Organic classification? – No guarantee. There is no legal standard
Tag colours/grades
Most common grade used in food service industry
Internal temperature
Why is roasted chicken trussed before cooking?
Different names – Pintade, guinea hen, Cornish hen, etc.
What duck is the most commonly used in North America?
Why hen/fowl not roasted in commercial kitchens? - Too tough
-
Categorize
Weight – yield %
How to roast a chicken
Roasting/basting turkey
Safety precautions – Freezing, defrosting
Eggs
-
Most important rule in egg cookery
Black/greenish ring around yolk (Ferrous sulphide)
Egg whites – effect of sugar on
Cream of tartar – effect in egg white foam
Boil – soft, medium, hard (time?)
Why should vinegar be avoided when poaching eggs? – Taste
Most popular method of cooking breakfast eggs in North America?
Shirred eggs
Omelettes – French, American, Italian flat
Custard – baking
Eggs per case – 15 dozen
Eggs per double case – 30 dozen
Eggs Benedict
Temperature coagulation ranges – whites, yolks, whole eggs
Grades
Sizes