Culinary Review Session Outline - 42 31 Culina ry Review...

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1 2 3 4 Culinary Review Session 1. Food Evaluation: a. Ability to recognize food vs. being able to detect flavors in food b. Non-hedonic descriptors (bland, salty, sweet, etc.) 2. Carbohydrates: a. Sauces i. 5 mother sauces 1. Roux = 1 part flour 1 part fat a. Hot roux in a cold liquid or cold roux in a hot liquid will create a lumpy sauce 2. Stock: hydrolysis heat and water flavor from bones, meat, protein ii. Gelatinization at 160-180 degrees 1. We need to break the long strands of polysaccharides a. Monosaccharide = glucose/fructose b. Disaccharide = sucrose (table sugar) c. Polysaccharide = starch 3. Meat: a. Connective tissue i. Collagen and elastin (we cut off the elastin) ii. Tender v. less tender iii. Land animals
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1. More collagen 2. Long fibers 3. 1 - Shank, shoulder, square cut, chuck 2 - Ribs 3 - Loin 4 - Primal round 4. Moist heat cooking methods a. Shank b. Brisket c. Short ribs d. Chuck 5. Dry heat cooking methods a. More tender cuts b. Top sirloin c. Prime rib d. Tenderloin
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This note was uploaded on 04/28/2010 for the course HADM 2236 taught by Professor Spies during the Spring '09 term at Cornell University (Engineering School).

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Culinary Review Session Outline - 42 31 Culina ry Review...

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