Infusion: an extract obtained by steeping or soaking
Stock: soluble particles extracted from food during simmering process
How to extract protein?
Start the process with cold liquids
Common components of stocks
The major flavoring ingredien
When storing things in the fridge do so in this order:
*They go in this order because of the internal temperature they get cooked at. Chieck gets
cooked highest so it can kill pathogens.
HTM 150 :
Structures of Meat
1. Muscle Fiber
a. Elongated, then bundled together
b. Flank steak London Broil
b.i. You marinate it, when you cut into it, you want to look for the
muscle fibers and cut ac
Baking Mise En Place
Strengtheners: Give baked products structure
o Protein in egg whites
o Protein in wheat flour
o Bread flour-higher gluten content
o Cake flour lower gluten content
What ingredients in cookies act as strengtheners?
Cross Contamination - when hazardous microorganisms are transferred to a food
from another food or surface.
Danger Zone - 40-140 F
Time Temperature Abuse - when food has stayed too long in the danger zone
Potentially Hazardous Foods - Foods that
Acid helps prevent crystallization during cooking
Carmelization heat a sugar substance until it begins to turn brown
Coagulation the process by which proteins become firm, usually when heated
Creaming- beat together sugar and fat until a light, crea
Arborio: A high-starch short-grain rice traditionally used in the preparation of risotto.
Basmati: Extra-long grain rice, white or brown, nutty.
Bloom: To hydrate gelatin in liquid before dissolving. Also, the light gray film on the skin of
1. Explain the proper storage procedures for dry goods.
Store dry goods in an area that is dry, properly ventilated, and accessible. All goods should be
placed above floor level on shelving or pallets. Some dry items, such as whole grains,
For exam: Be sure to classify the following
What ingredients in cookies act as