Advanced Principles of Cooking Chapter 4 notes:
Braise - browing meat,then cooking in a tightly coered pan with little or no moisture
Roast - cooking large cuts of meat uncovered in an oven without moistrue
Broil - cooking meat aboue or below a direct hea
Advanced Principles of Cooking Chapter 2 notes:
Soups should be stored at what temp? 40-41
What happens to red cabbage when cooked? - it gets mushy
How to preserve nutrient qualities of vegetables? - all above
What makes spinach so green? - Chorophyll
Advanced Principles of Cooking Chapter 10 notes:
Purpose of milk - It give texture, flavor, color and nutritional value.
Pasteurization - It heating milk at 161F for 15sec.
Ultra-pasteurization - Heating milk at very high temperature 275F for 2-5 sec.
Advanced Principles of Cooking Chapter 3 notes:
legumes - Beans, peas, and lentils, valued as inexpensive sources of protein, vitamins,
minerals, and fiber that contribute little fat to the diet.
Celery - A green stem veg. that has multiple stalks, measur
Advanced Principles of Cooking chapter 1 notes:
Which sauce cannot be made from Demi glaze? - Allemande
How do you make Miripoix? - An evenly cut mixture of 50% onions, 25% celery, and
25% carrots. Used to flavor roasted meats, soups, and sauces.
Advanced Principles of Cooking Chapter 6 notes:
How is fish graded? - by size and species
What are atlantic hard shell crabs known as? - blue crabs
What are cross sections cut from a large fish? - steaks
What is the initial rise of bread in oven? - Oven s
Advanced Principles of Cooking Chapter 5 notes:
What is the temp for Rare 120-125
What is the temp for Medium Rare 130-135
What is the temp for Medium Well 140-145
What is the temp for Well Done 155+
What is Vychoisse? - cold leek and potatoe soup
Advanced Principles of Cooking Chapter 9 notes:
Preventing brown - When cut and prepping potatoes place the in a container of cold
water to prevent Browning.
Cracking - A process by which the grain has been broken open.
Grinding - Grain that has been redu
Advanced Principles of Cooking Chapter 8 notes:
Number 1 cause of food borne illness cross contamination
3 Food trends - Healthier eating, more ethnic restaurants opening, organic and whole
foods becoming more popular
4 Differences between Brown and White
Advanced Principles of Cooking Chapter 7 notes:
Misenplace - every thing in its place
What is a food production sheet and how is it used? - This sheet is used when planning a
menu or food service for restaurant or events. This sheet tells you what is bein