CULINARY FUNDAMENTALS DAY 12 SKIN
Mealy, waxy Mealy - have thick skin and a high starch content, but they're low in moisture and sugar. The consistency of a sauce that will coat the back of a spoon Describe the qualities and uses for different types of potatoes: Explain the term nap/napper to coat with sauce. Name the 3 characteristics of a purée style soup? Lightly thicken. What is the basic definition of a specialty soup? Are soups made from unusual ingredients. Hold the potatoes in a covered container, warm for service. Add butter, heated milk or cream, as needed, and mix until a soft creamy texture is achieved.ĥ. Purée the potatoes through a ricer, food mill into the same warm pan.Ĥ. When simmering be sure to use a covered pot.ģ. Amylose simplest form of starch potage thick soup Thick soup- soup that includes a thickening agent such as roux, cream, or vegetable puree Amylopectin (starch) the noncrystallizable form of starch, consisting of branched polysaccharide chains List the important steps for making mashed potatoes: Cook evenly cut potatoes by simmering, steaming, or baking until they are tender.Ģ. short soak method soaking beans for an hour. Long Soak method Submerged beans in water for 8-12 hours.
pulse The edible seeds of a legume Legumes the seed of certain pod plant including beans and peas Roux is an appereil made of flour and fat. Minerals- is and inorganic element that is an essential component of a diet.
PH- measure of a foods acidity or alkalinity. When combined with the fat, the two essentially form a roux How long should a roux thickened-soup be cooked for? Why? roux thickened sauces are simmered for at least 20 minutes to cook out any starchy taste created by the flour. Singer is a term that refers to the sprinkling of flour over ingredients which have been cooked in fat. Fish stock is bones and aromatics are not sweated and is clearer Name the 4 traditional ingredients in a classic New England chowder? Pork seafood dairy potatoes What two factors contribute to the thickness of a chowder? Cream and roux. Support your answer with Fish fumet the bones are sweated with mirepoix before liquid is added, more flavorful. Outline the difference between a fish stock and a fish fumet. Starch activation what makes starch gelatin starch gelatinization the process where the intermolecular bonds of the starch molecule are broken down using water and heat, This occurs with roux at approximately 170 degrees Retro gradation of starch Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. Thickening agents s a substance which can increase the viscosity of a liquid without substantially changing its other properties. It is usually prepared from pork belly, or, more rarely, fatback. ratio and ingredient amounts for a purée soup using starchy vegetables 2-3 # main (starchy ingredients, 1# mirepoix, 1 - 1 ½ gallons stock decant pouring the fat off the liquid specialty soups A category of soups that includes International, Regional, Cultural, seasonal and cold soups. Food-mill Used to puree food to different consistencies thick soup soup that includes a thickening agent such as roux, cream, or vegetable puree Purée soup -Soups naturally thickened by puréeing one or more of their ingredients. Name three types of equipment used to purée a purée-style soup? food- mill blender food processor Give the ratio for a purée soup using starchy vegetables 1 gallon.Ģ-3 # main (starchy ingredients, 1# mirepoix, 1 - 1 ½ gallons stock Starchy vegetables- are mostly the roots, bulbs or kernels of the plant and hence it needs to be cooked before you eat them. The linear molecule associated with carbohydrates is known as? Glucose. What is the proper method to keep a finished mashed potato warm? place on a 9inc hotel pan wrap in plastic wrap place in an bowl in a water bath.
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