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Culinary NOCTI Study Guide Review 2023.
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Culinary NOCTI Study Guide Review 2023.
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Culinary NOCTI Study Guid e Review 2023 Béchamel - A white sauce made by thickening milk with white roux. Basic bechamel is one of the mother sauces. Espagnole - A leading sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux; often used to produce demi -glace. One of the Mother Sauces. Hollandaise - An emulsified sauce made of butter, egg yolks and flavorings (especially lemon jui ce). One of the Mother Sauces. Vinaigrette - Oil and vinegar with mustard and garlic. Velouté - A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux. One of the Mother Sauces. Roux - An equal mixture of butter, or other fa t, and flour used for thickening soups and sauces. Types of roux - White, blond and brown Onion Piquet - A traditional French culinary technique: 1 bay leaf, 1 onion, and 1 clove Clarified butter(Ghee) - Butter made clear by heating and remove sediment of milk solids and water. Stock - Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. What is the most common liquid used for a stock? - water What is Mirepoix? - A combination of vegetables used to flavor stock s made of a ratio of 2 parts onion, 1 part celery, 1 part carrots. 2: 1: 1 ratio by weight Bouquet garni - A selection of herbs (usually fresh) and vegetables tied into a bundle with cheesecloth & twine. What are the five ingredients in a bouqet garni? - Parsley, thyme, bay leaf, rosemary and tarragon. Bouquet garni - A bundle of herbs and aromatics tied within sections with cooking twine and simmered in stock to add flavor and aroma. Sachet d'epices - A small cheesecloth sack containing herbs and spices used to add flavor to stocks. Translates literally to "bag of spices" in French. Steaming - Method of cooking over, but not in, boiling water; food is placed in a separated steamer basket inside a pan. Boiling - Cooking food submerged in a liquid that has reached the boiling point. Simmering - A moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point. Poaching - Cook food completely submerged in liqu id below the boiling point at temperature of 180 degrees Fahrenheit to 185 Fahrenheit. Sauté - Cook food quickly in a small amount of fat or oil over high heat. Pan fry - Cooking in a moderate amount of fat, heated in a pan, then food is added and turned to cook and brown the exterior. Deep fry - A dry -heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep fried are usually first coated in batter or breading. Stir fry - Cooking quickly in a small amoun t of fat over high heat while stirring constantly; generally uses a wok, a large pan with sloping sides. Blanching - Method of partly cooking food by plunging it briefly into boiling water. Shocking - Exposing food to ice water after the food item has be en blanched. Batonnet - 1/4" x 1/4" x 2" Julienne - 1/8" x 1/8" x 2" Chiffonade - Finely slice or shred leafy vegetables or herbs. Literally "ribbon" in French. Brunois - 1/8" x 1/8" x 1/8" Tourne - A knife cut with 8 sides and flat ends. Caramelization - Browning of surface sugars at 300 degrees Fahrenheit. Carryover cooking - Cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food. Concasse' - A technique for dicing t omatoes. Coulis - Vegetable sauce made from a puree of vegetables or fruit that can be served hot or cold. Deglaze - To loosen the flavorful food particles in a pan after food has been browned. Eggwash - Beaten eggs sometimes mixed with another liquid, usually water or milk, brushed on bread to create a shiny effect. Emulsion - A fine dispersion of minute droplets of one liquid in another; it is often temporary (for example, oil in water).The benefits of buying summaries with Stuvia:
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