cooking class 2

cooking class 2 - Caroline Hennessy Friday 9:00 HF 120...

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Caroline Hennessy Friday 9:00 HF 120 Crawley Class # 2 Chapter 9 2. Explain the difference between breading and battering foods. Breading and battering both coat food being cooked, but battering is for food that is being cooked immediately. Breaded foods are not or do not have to be cooked immediately. 4. Choose a dessert recipe from the baking chapters of this book and describe the proper mise en place for preparing that dish. Apple-Cranberry Pie: Mise en Place : 1. Peel, core and cut apples 2. Sort and rinse Cranberries 3. Preheat oven 4. Prepare and partially bake pie shell Chapter 11 2. Why should a stock made from beef or veal bones cook longer than a stock made from fish bones? What is the result if a stock does not cook long enough? Stock made from beef or veal should cook longer because it has more connective tissue with high collagen content. If the beef or veal is not cooked long enough the collagen won’t be fully converted into gelatin which provides richness and body to the stock. 3. What can cause a stock to become cloudy? How can you prevent this from happening?
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This note was uploaded on 04/08/2008 for the course SHA HF120 taught by Professor Crawley during the Spring '08 term at BU.

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cooking class 2 - Caroline Hennessy Friday 9:00 HF 120...

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