Friday, February 28, 2025

Class 2: Knife Skill

Professional Cooking 9th Edition by Wayne Gisslen
Reading assignment: 

Youtube

9 Essential Knife Skills To Master | Epicurious 101

Basic 19 vegetable cutting skill I Basic Vegetable cuts I professional knife skills for beginners
https://www.youtube.com/watch?v=oNqlzjYjdrY

9 Essential Knife Skills To Master | Epicurious 101
High cut
low cut
Slice through
bias cut
Do not cook like Kendall Jenner


Chapter 7 Mise En Place
  • pg 144-151 Basic cuts and shapes,
  • pg 143 - 144 Using the knife, Keeping a sharp edge, Handling the knife

First
  • Assemble your tools
  • Assemble your ingredients
  • Wash, trim, cut, prepare, and measure your raw materials.
  • Prepare your equipment (preheat oven, line baking sheets, etc.)

Cutting, trim meat
Prepare breading and batter for frying

In general, itemed cooked by dry-heat methods, such as, Broiled 烤 steaks, sauteed fish, frech-fried potatoes, do not hold well. Large roasted are exceptin to this rule. 
Itme cooked by moist heat, such as braised 炖 beef, soups, and stews, are usually better suited to reheating or holding in a steam table.

Refrigerator:  41°F (5°C).
Sauce and soups, keep above 135°F (57°C)

Deglaze pan with white wine and reduce



Chapter 3 basic kinds







  • Set Meal Service  (banquet, all customers eat at one time)
  • Extended Meal Service (a la carte cooking, customers eat at different time)

marinate 腌
paring  削法

bias cut: The most common use for a bias cut in cooking is to create more surface area on vegetables like carrots, zucchini, or bell peppers when stir-frying or sautéing, as the diagonal cut allows for faster cooking and a more aesthetically pleasing presentation on the plate. 

丝
Bâtonnet: 中条 is a French culinary term that refers to a specific way of cutting food into long, straight, and uniform strips
中条（Batonnet），3毫米×3毫米×8厘米条。
大条（French Fry），0.75厘米至1厘米×8至10厘米条。 //

Julienne (将蔬菜)切成丝的  

丁
brunoise  小细丁


Leafy vegetables cut into thin strips or shreds is called
a) allumette.
b) chiffonade. 剁碎的蔬菜和肉
c) concasser.
d) émincer.
 
#1: 







a. Microplane
b. Parisienne melon baller (y)
c. Skimmer
d. Zester

#2: 




a. Microplane
b. Food mill
C. Grater
d. Zester  (y)

#3: 




a. Microplane
b.  Grater
C.  Zester  
d. Channel knife  (y)

#4: 





a. Cutting Parisienne
b. Dicing
c. Tourneing  (y)
d. Chopping mirepoix

#5






a Cutting Parisienne  (y, balling)
b. Chopping mirepoix
C. Tourneing
d. Dicing

#6: 






a. Chopping mirepoix  (y, mixed fine dice vegetable)
b. Cutting Parisienne
mixed finely diced vegetables
C. Cutting paysanne
d. Dicing

#7:








a. Tourneing
b. Chopping mirepoix
C. Parisienne
d. Cutting Supremes  (y)

#8:

















a. Cutting chiffonade  (y)
b. Cutting paysanne
C. Cutting Parisienne
d. Cutting Supremes


#9

a. Zesting (y)   
b. Cutting v
C. Cutting Parisienne
d. Cutting Supremes

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Thursday, February 27, 2025

Class 3: Bakery Basics

BAK130: Bakery Basics  

Professional Cooking 9th Edition by Wayne Gisslen
Read assignment: 
  • Chapter 30  Food Presentation
  • Chapter 31  Bakeshop production: basic principles and ingredients
  • Chapter 32  Yeast Products
  • Chapter 33  Quick Breads
  • Chapter 34  Cakes and Icings
  • Chapter 35  Cookies
Instructor Name: Robert Holland 
Email Address:   rholland@RTC.edu
Office Phone:      425-235-2352 X 5596 
Room Number:     I-109

Measurement

"tsp" is the abbreviation for teaspoon, 

while "tbsp" is the abbreviation for tablespoon:

Teaspoon
A unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tsp" or, less commonly, "t.", "ts.", or "tspn.".

Tablespoon

A unit of measurement for volume, typically used in cooking and baking. The abbreviation is "tbsp.", "T.", "Tbls.", or "Tb." 


0  How to shape a pretzel

https://www.youtube.com/watch?v=uwy9c0foFTc&t=42s


1. Easy Coconut Macaroons

https://www.alattefood.com/easy-coconut-macaroons/

https://youtu.be/mSB8tjQ8cW4


With Chocolate Coating
https://www.youtube.com/watch?v=9X4DfvkqP9Y

Ingredients
  • 4 egg whites
  • 1/2 cup granulated sugar
  • a dash of salt, around 1/8-1/4 tsp
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 cups sweetened coconut, shredded
Instructions
  1. Preheat oven 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
  3. With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
  4. Add coconut to egg white mixture, and stir until combined.
  5. With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
  6. Bake for about 20-25 minutes, or until the macaroons are golden brown.
  7. Enjoy!


2. Meat Floss Bread Roll 肉松面包卷 
Option 1: 
Ingredients 食材：
The dough 面团：
  • 50g [1.8 oz]     Cake flour   低筋面粉    1/3cup+1tbsp
  • 180g [6.3 oz]   Bread flour    高筋面粉 1cup+2tbsp+1tsp
  • 30g  [1oz]  Egg liquid   鸡蛋液      
  • 115-120g [4.1 oz]    Milk   牛奶       7tbsp+2tsp
  • 20g  [0.7 oz]  Sugar   糖       1tbsp+2tsp
  • 3g   Instant Yeast  酵母   1 tsp  
  • 2g   Salt  盐   1/4 tsp
  • 25g    Unsalted Butter   无盐黄油    
2. Other ingredients其他材料：
  • Green onion     葱花
  • 1tsp   Oil   油（add to green onion）
  • egg liquid    鸡蛋液
  • Kewpie Mayonnaise   丘比蛋黄酱
  • Meat floss   肉松

Instructions
  1. Dump all excepts butter into bowl and mix it.
  2. Ferment at room temperature for one hour, raise to double size
  3. roll the dough flat around 20cm, then roll flat again into 28 * 28cm
  4. Put into warm place and ferment secondary time for 60 minutes.
  5. Preheat the Oven 180°C（360℉）, baking for 15 minutes
    烤箱预热180°C（360℉）烤15分钟
Mould size  模具大小：11"x11"x0.8"/ 28cm*28cm*2cm  







3. Meat Floss Bread  肉松面包

Milk Bread
  • 500 g Bread flour All purpose [ that is, low gluten flour]  will also work if you don't have bread flour
  •  280 g Water  Or milk
  •  15 g Milk powder
  •  55 g Sugar
  •  7 g Sea salt
  •  1 Large egg
  •  5 g Instant dry yeast
  •  40 g Unsalted butter
Filling
  •  100 g Pork floss, 50g for each loaf
  •  1 cup Chopped green onion, *Green parts only
  •  ½ cup Kewpie mayo, Divided between 2 loafs
  •  ¼ cup Condensed milk, Optional

Toppings
  • Egg wash and sesame seeds
  • OR  Additional mayo and pork floss
  • OR   Grated cheeses


Instructions
Making dough

1 Add water or milk, sugar, milk powder, yeast, egg, salt and the bread flour into a mixing bowl and mix with a spoon or spatula. Once the liquids have been absorbed, continue to knead by hand or in a stand mixer on low.

2 When the dough has become one, add in the soften butter and mix again to combine all the butter into the dough. When that’s happened, knead on speed 3 for 10-15min. Or until you have a very elastic dough with well developed gluten strands.

3 To test, you should be able to stretch the dough very thin without it tearing. Then form into a ball and cover to leave it for it’s first rising in a warm humid place.

4 When the dough had more than doubled in size, which can take any where between 1-2 hours, punch out the air and divide into 2 equal pieces. and shape those into balls and let them rest for 10min.

Shaping the loaves
5 Roll out each dough into a rectangular shape of approx. 40 x20 cm. Or whatever width that would fit in your preferred loaf pan.

6 Spread the Kewpie mayo generously and evenly on half of the rolled out rectangular dough. And sprinkle the pork floss generously on top of the mayo, followed by the chopped green onion.

7 When the toppings are in place, fold the other side of the dough over top to cover the filling entirely. Use a dough cutter or knife and cut 1cm wide stripes down the folded dough, leaving a 1-2cm area un cut on the top.

8 Then taking one strip at a time, twist it in one direction so that each strip is now a spiral of dough plus dough with filling layered in between. When they are all done, flatten out the ends and start to roll the entire loaf from top,

9 Once you get to the end, leave the loaf on its seams and press either sides to compact the shape. Carefully lift and put this into your loaf pan. Cover and let it rise for the second time.


Baking
10 Another 45min-1hr later, the  shaped loaf should be ready for the oven. Brush with egg wash and sprinkle with sesame seeds or any other topping you would like. Put into a 350F/180C oven for 25-30min.

11 Once baked, removed from pan immediately and leave the loaves to cool down on a wire rack.


4. Meat Floss Bun  肉松面包
Pork Floss Milk Buns (Tangzhong Method): Japanese Milk Bread with Rousong
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Sunday, February 23, 2025

Class 4: fundamental 1

Fundamentals 1 Course Competencies 
  1. Identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians.
  2. Prepare an example of a spice rub.
  3. Prepare an example of a dried and fresh spice blend.
  4. Utilize a spice blend or herb blend in a culinary preparation.
  5. Assess student’s knowledge in herb and spice identification and usage.
  6. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking and serving.
  7. Define, and describe the process for all the cooking techniques used in moist, dry and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poêle, stew, and braise.
  8. Prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
  9. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
  10. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.
  11. Combination cooking methods to include poêle, stew and braise.
  12. Using all moist, dry and combination cooking methods prepare proteins using chicken, beef, lamb, veal, fish and wild game.
  13. Using all moist, dry and combination cooking methods prepare a variety of rice (pilaf method and risotto method), wild rice, jasmine, and sushi.
  14. Using all moist, dry and combination cooking methods prepare a variety of potato dishes.
  15. Using all moist, dry and combination cooking methods prepare a variety of vegetables dishes.
  16. Using all moist, dry and combination cooking methods prepare a variety of grain dishes.
  17. Evaluate and analyze the preparation of a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
  18. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
  19. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast. Combination cooking methods to include poêle stew and braise.
  20. Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
  21. Prepare and participate in the production of student lunch.
Week 1
1. how to shallow poach (not available)

2. Gordan Ramsey Poached 水煮 Salmon 
How to Poach and Flavour Salmon | Gordon Ramsay  [1 minutes]

3. poaching vegetables
Learn how to cook fresh vegetables in water (keep vitamins)  [3 minutes]
if not eat right away, put them in the ice bowl and can keep them in refrigerator for several day.
 
4. Classic Poached Chicken 
Chicken and rice with supreme sauce. (one of these must try French recipes) [19 minutes]
Very detailed for everything. I also subscribe and has a digital recipes. 
A bouquet garni is a bundle of herbs or spices tied together to flavor soups, stews, and other dishes.  
 
5. What is Mise en Place 
What is Mise En Place [Mis on Plus]  // putting into place
1. read the recipe and develop a cooking strategy
2. gather all your ingredients and tools
3. Wash and prep your ingredients
4. Organize everything into bowls and containers.
5. start cooking and clean as you go 

6. Chicken Poel"ee
Chicken poêlée: Escoffier pot roasted chicken recipe ( with extra garnish) [14 minutues]
peasant cut, also known as the “paysanne” in French.
 
Week two Fundamentals 1
1. science and history of how to braise meats .
What's the Difference Between Braising and Stewing?

2. Difference between Braising and Stewing.docx

Difference between Braising and Stewing

Braising vs Stewing 

Braising and stewing are terms that are used very commonly in cookery classes and even in daily cooking by those who love to prepare dishes through slow cooking. Usually one can prepare food by dry heating, moist heating, or by a combination heating method. Choosing the right heating method ensures the kind of flavors one is looking in his food along with the texture and the appearance of the final dish. Both braising and stewing apply the technique of moist heating along with dry heating making them combination heating methods that take a lot of time but break down the meats to increase the flavors in the final recipe. Many people think that braising and stewing are same processes, but there are subtle differences between the two that will be highlighted in this article.

Braising

Braising is a method of cooking that requires providing slow and low heat to the recipe that is made up of large cuts of meats. The meat or vegetable is browned in fat and then allowed to simmer for a long time in a liquid while being covered with a lid inside a pot. Braising can be done in a crock pot or a pressure cooker. Braising allows cooking of large pieces of meat or beef that is hard to cook through dry heat as the pieces become hard and often get burnt. With braising, the connective tissues of the meat become soft and tender and the pieces become full of flavor rather than getting burnt. Braising allows saving by cooking inexpensive large pieces, but it also produces tasty dishes that are full of flavors. One great feature of braising is that once you have browned the meat, you cover the pot and leave it to simmer in the liquid and have no fears of the dish getting burnt as it is getting cooked on low heat.

Stewing

Stewing is another method of slow cooking that allows cooking of less tender pieces of meat through simmering in a bit of liquid until it becomes tender and full of flavors. Stewing is a great method to cook meats and vegetables as one can leave the dish and attend to other jobs while the food is cooked slowly. The gravy gets thickened and can be served along with the vegetable or meat. Stewing allows food items that can be eaten with rice or with bread as there is a thick and creamy base along with the meat. This method of slow cooking allows for cooking of large pieces of meat that become full of flavors and can be refrigerated for later use. There are some who feel that stews taste great as their flavor improves with every reheating.

What is the difference between Braising and Stewing?

  • Though both braising and stewing are slow cooking methods that make use of moist heat and dry heat in combination, braising is done in less amount of liquid and involves cooking large and not uniform pieces of meat or vegetables.
  • On the other hand, stewing involves using enough liquid to immerse meat pieces inside, and the pieces are also small and uniform sized.
  • Braising makes use of somewhat better cuts of meat and, in most cases, it involves a whole cut whereas stewing requires small pieces and not a whole cut.

3. Classic Bourgignon 
Beaf Bourguignon Recipe | Classic French Dish
 
4. Braised Short ribs with Master Chef Edward Leonard 
Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard
 
5. How to braise meats 
How to Braise Meat Like a Pro | Food Network
 
6. How to Steam 
How to Steam Food in Culinary College  { I want to see this page]
  
7. Aromatic Steamed Rice
How To Cook The Perfect Rice | Gordon Ramsay
 
8. Classic Couscous preparation 
Homemade Moroccan Couscous with Chef Mourad Lahlou - Martha Stewart

Various Supporting Videos
1. Julia Child Chicken Cooking Preparations  (not available)
2. Jauques Pepin Trusing a Chicken 
Jacques Pépin Techniques: How To Truss a Chicken for Roastin

3. 8 cut chicken with Master Chef Shular
Chicken 8 cut

4. Thomas Keller Roast Chicken 
Thomas Keller Roasted Chicken

5. How to balance flavors 
How to Create a Balance of Flavors in Your Cooking

6. Supreme/ airline breast of chicken with Master Chef Shular
Chicken Supreme

7. How to understand flavor 
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School

8. why we taste foods differently 
Why Do We Taste Things Differently?

9. The science of Umami 
ACF Educational Session - The Science of Umami

10. culinary quick tip plate presentation 
Culinary Quick Tips Plate Presentation

11. Gordon's guide to herbs 
Gordon's Guide To Herbs

12. Beginners guide to buying, storing and organizing spices 
Beginner's guide to BUYING, STORING & ORGANIZING SPICES

13. Dry Spice Rubs Links to an external site.

14. 12 Classic Spice Blends and Herb Combinations 

15. 3 Classic Fresh herb Blends 

16. How to boost flavor in dishes by using 8 kinds of micro greens 
How to Boost Flavor in Dishes By Using 8 Kinds of Microgreens (Sprouts)

17. The Ultimate guide to onions
The Ultimate Guide to ONIONS

18. Dose potato type matter 
Science: Does Potato Type Matter? How to Choose the Best Potato for the Right Recipe

Potatoes Recipes
1. Potato gnocchi
how to make HANDMADE POTATO GNOCCHI
2. Duchess Potatoes 
Duchess Potatoes Recipe - A Great Way To Cook Potatoes
3. Gratin potatoes 
Gratin dauphinois (le meilleur)
4. Pommes Dauphine
How to make pommes dauphine: (French potato puffs recipe)

5. fondant Potatoes
Gordon Ramsay - How to make fondant potatoes

6. Potato- Truffle Puree 
Potato Purée　Beautiful texture, melts in your mouth

Legumes, Grains, Pasta and other Starches
1. Tex Mex Charro Beans 
How to Make Tex-Mex Charro Beans – Mexican Cowboy Beans

2. Lemon Herb Couscous Salad
Easy Couscous Salad Recipe

3. Curtis Duffy Rissoto 
Making a Classic Risotto with Chef Curtis Duffy

4. Mediterranean Rice pilaf with Vermicelli 
Mediterranean Rice Pilaf with Vermicelli

5. making fresh pasta 
How to Make Fresh Pasta From Scratch | Video Recipe

6. Thomas keller Cheese- Herb Gnocchi 
Thomas Keller of Bouchon Makes Herb Gnocchi

7. Risotto method for cooking dried pasta 
Cook Pro Level Pasta At Home | It's Easier Than You Think

1. Vegetables are least likely to be _____.
  1. poached 水煮 (+)
  2. deep-fried
  3. boiled 煮沸
  4. braised 炖
2. Vegetables are Shocked by _______. 
  1. none of these
  2. being drained and cooled with cols water as soon as they have finished boiling (+)
  3. being started in cold water
  4. being sauteed before they are boiled

3. Which statement is in correct ? 
  1. most vegetables should be cooked in just enough water to cover them (+, wrong)
  2. vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients
  3. Green vegetables and strong flavored vegetables should be cooked un covered
  4. strong-flavored vegetables should be cooked in larger quantities of water than weaker-flavored vegetables 
4. If you compare the methods of sauteing and pan-frying vegetables, three of the following are characteristics of sauteing . Which one is the characteristic of pan-frying ?
  1. cooked at a higher temperature
  2. product is tossed or flipped
  3. cooked for a longer time  (+)
  4. cooked in a smaller amount of fat
5. Stir-frying is most similar to ____.
  1. braising
  2. broiling
  3. pan- frying
  4. sauteing  (+)
6.  When vegetables are braised _____.
  1. three times as much liquid as vegetables is used   (+,  wrong)
  2. the cooking liquid is discarded after the vegetables have finished braising
  3. fat is added to the braising pan
  4. the pot or sauce pan is left uncovered during the braising process
7. ratatouille 蔬菜杂烩 is a _____. 
  1. single type of vegetable ( e.g.) that has been boiled and then deep fried
  2. middle-eastern vegetables dish that is grilled over charcoal and served on a skewer
  3. combination of vegetables that have been braised together  (+)
  4. Chinese rodent casserole 炖锅菜（有肉、蔬菜等）

8. Which of the following vegetables is least likely to be grilled ?
  1. zucchini
  2. peppers
  3. spinach  (+)
  4. eggplant
9.  A fritter is produced by which of the following cooking methods ?
  1. deep-frying  (+)
  2. boiling
  3. braising
  4. broiling 
A fritter 油炸馅饼 is essentially a small piece of food (like vegetables, meat, or fruit) coated in batter and then fried in hot oil, which requires the high heat and oil immersion characteristic of deep-frying. 

10. Which of the following vegetables may be blanched [焯（把蔬菜等放在沸水中略微一煮）]  or pre-cooked before it is fried in breading or batter ?
  1. tomatoes
  2. carrots  (+)
  3. all of these
  4. eggplant
11. Semolina 粗粒面粉 is _________. 
  1. a high protein flour  (+)
  2. an Italian rice dish
  3. a type of egg noodle
  4. a baked pasta dish 

12. Which of the following takes the longest time to cook ?
  1. regular milled white rice
  2. par boiled rice
  3. brown rice  (+)
  4. basmati rice 印度香米

13.Bulgur is a type of _______.
  1. rice
  2. barley
  3. wheat  (+)
  4. pasta
14. When making a rice pilaf, it is not necessary to _______the rice.
  1. add seasonings to
  2. measure
  3. wash (+)
  4. sauté
15. Pasta cooked al dente _____.
  1. is slightly soft and mushy
  2. must be held in its cooking water for at least 20 mins before serving
  3. is firm to the bite (+)
  4. should be visibly dented
16. Dumplings are ______.
  1. usually cooked by deep-frying or baking
  2. usually serves as main dishes
  3. made from soft dough's or batters (+)
  4. all of these
17.The general term for dried legumes in Indian cuisine is ______.
  1. miso
  2. mung beans
  3. dal  (+)
  4. adzuki
18.  Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce. True

19. Kasha is an ancient variety of wheat. True

20. Arborio, jasmine and basmati are all types of long grain rice. True

21. To roast a whole inside round ( top round ) of beef you would ?
  1. place it un covered in a roasting pan
  2. place it in a roasting pan and cover it loosely with foil
  3. none of these
  4. place it on a rack in an un covered roasting pan  (+)
22. The breading or batter used when deep frying foods _______.
  1. provides a crisp, flavorful, and attractive covering
  2. protects the foods from the frying fat
  3. protects the frying fat from the foods
  4. all of these (+)
23. When you are shallow -poaching fish, you use the cuisson to _______.
  1. none of these. Cuisson is not used in this procedure
  2. make a sauce (+)
  3. hold the fish flat while its being cooked
  4. filet the fish before cooking
24. Which of the following statements is false about pan- frying meat, poultry and fish ?
  1. After browning on all sides on moderate heat, the temperature should raise to high to ensure doneness (+)
  2. The side that is to face up on the plate should be browned first.
  3. A moderate amount of fat is needed for pan-frying
  4. breading or flouring should be used so that the product will achieve even browning and crispness
25. The major difference between simmering and poaching  is the ______. 
  1. the type of liquid used
  2. temperature of the liquid used  (+)
  3. the type of poultry being used
  4. presence or absence of mirepoix
26.  The amount of braising liquid needed to prepare a pot roast depends on ?
  1. the amount of sauce needed (+)
  2. the amount of connective tissue in the meat
  3. weather or not the pot is covered
  4. the size of the braising pot
27.  many Chefs prefer not to use convection ovens for roasting because the oven can cause ?
  1. the meat to shrink excessively
  2. none of these
  3. the meat to dry out
  4. all of the above (+)
  5. large roast brown too much
28. Because seasonings ( E,G) salt, herbs and spices ) added to the surface of the meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to________.
  1. season several hours or a day in advance to give the seasonings time to penetrate
  2. not season the meat at all, but carefully season the gravy or juices to be served with the meat
  3. any of these (+, wrong)
  4. season the meat after cooking

29. Starting a large roast at high temperature ( 400-450 degrees will _____.
  1. keep it from shrinking
  2. produce a well browned, crusted surface  (+, wrong)
  3. seal in the juices
  4. all of the above
30.  After an item is sauteed and before the pan is deglazed, you should ____.
  1. de grease the pan (+)
  2. none of the above
  3. add the prepared sauce
  4. season the pan
31.   A menu item called boiled beef should be cooked by ?
  1. simmering  (+)
  2. braising
  3. braising
  4. blanching
A menu item called "boiled beef" should be cooked by simmering; while technically "boiled," the proper method to achieve tender boiled beef is to simmer it in liquid until it becomes tender, as boiling can toughen the meat. 

32. Which of the following is a basic procedure for simmering meats ?
  1. boil meats for at least 20 minutes to tenderize before you begin to simmer it
  2. start fresh meats in cold water and cured meats in boiling water
  3. discard the cooking liquid immediately after the product is done so that it dose not become waterlogged and tasteless
  4. cover the meat completely with water or stock (+)

33. To shallow poach an item, you need to use enough liquid to cover the item by about 1/2 to 1 inch above the food. True

34. delicate e fish items should be poached at a low temperature , but lobsters and shrimp should be boiled ? True

35. Beef pot roast is cooked by braising. True
Even though this dish is called “Pot Roast” the technique we're using here is braising. For any braise, you will be submerging a cut of meat 2/3rds of the way into its cooking liquid, whether that be broth, stock, or water. A braise should always be cooked low and slow, so temperatures between 275°F – 325°F are ideal.
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Saturday, February 22, 2025

Class 5: fundamental 2

Fundamentals 2 Chapters 15, 17, 18
Fundamental Cooking Practices
Get Cooking with CIA Chef Robert: Dry Heat Part 1

Dry Heat Part 2

Moist Heat Cooking Method
Combination Heat Cooking Method

Cooking and Baking Methods

How to Make Crispy French Fries at Home

10 Deep Frying Mistakes Most Home Cooks Make

Can I make Chic-fil-A's Original Chicken Sandwish

Braise Methodology

Braise Methodogy (Watch this one too!)

6 Braising Mistakes

Stewing  (nothing here)
Building flavor Chapter 6 read pg 127-129 

Week One Professional Cooking
Dry Heat Methods Chapter 6 read pg 119
Building flavor Chapter 6 read pg 127-129
Cooking methods for meat, poultry and fish Chapter 15 pg 419-430

How to roast a chicken 
Thomas Keller Roasted Chicken

How to roast beef 
How to Cook Perfect Roast Beef | Jamie Oliver

Crispy Skin Salmon (Not available)

Pan Roast Chicken 
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat

How to pan roast Fish 

Week Two Professional Cooking
Broiling ,Grilling and frying Chapter 15 read pg 430 -438
how to saute  (not available)

Pork Tenderloin with Brandied Cherries and Basil reduction 

How to grill a steak 

Gordan Ramsey how to pan sear a steak 
Gordon Ramsay How to Cook the Perfect Steak

Broiling vs Grilling 

How to grill vegetables 
How to Saute 

A tasting of Culinary science - Frying 

Various side dish Videos
Spanish Sofrito 

German Sourbraten

Potato dumplings 

Version 2 Potato Dumplings 

German Spaetzle 

what it takes to be a Micheline star restaurant 

How to make and use specialty finishing salts 
I made the WORLD's Best SALT by accident | Guga Foods

Fresh Italian sausage 
How to Make Italian Sausage for Pizza, Patties and Breakfast

13 barbeque sauces 

1. What is the most important factor that determines the tenderness of a class of poultry ? 
  1. maturity  (+)
  2. size
  3. male or female
  4. basting
2. What is the federal grade of chicken most often used in food service?
  1. USDA Grade A (+)
  2. USDA Grade 1
  3. USDA Grade Choice
  4. USDA Grade AA
3.  Covering the breast of the bird with a layer of fat to protect it during roasting is called _______.
  1. barding  (+)
  2. basting  (wrong)
  3. magret
  4. supreme
4. Tying the legs and wings of poultry against the body to make a compact unit is called _____.
  1. trussing  (+)
  2. frenching
  3. barding
  4. basting
5. Free- range Chickens ________.
  1. all of these  (+)
  2. eat outdoors
  3. are allowed to move around freely
  4. are raised in a more " natural" environment than non-free range chickens
6. A primary difference between" light meat" and " dark meat" in poultry is that dark meat ______.
  1. takes longer to cook (+)
  2. has less fat
  3. has less connective tissue
  4. all of these  
7. Which of the following is most likely to be a problem when roasting poultry ?
  1. cooking the legs to doneness with out over cooking the breast  (+)
  2. making sure that the breast is not under cooked
  3. over cooking the dark meat and under cooking the white meat
  4. finding a cooking method that will tenderize free-range poultry
8. Which of the following is not a good technique for keeping the breast moist while roasting turkey ?
  1. baking with stock instead of fat  (+)
  2. barding the breast
  3. roasting the turkey breast down  (+, wrong)
  4. cooking the leg sections separably
9.  Which of the following is not a type of chicken, turkey,duck or goose ?
  1. squab (+)
  2. capon
  3. rock cornish game hen
  4. all of these
10. Ideally, poultry should be used within _______ of receiving, and never more than _____.
  1. 24 hours, 4 days  (+)
  2. 2 hours, 1 day
  3. 1 week, 2 months
  4. 1 month, 6 months
11. The little nugget of tender meat in the hollow of the hip bone is called ?
  1. oyster  (+)
  2. breast bone
  3. tenderloin
  4. wish bone
12. When splitting a chicken for broiling, the breastbone or the Kiel bone is removed for what reason. 
  1. this helps the chicken lay flat and cook more evenly  (+)
  2. it holds the chicken in shape
  3. it allows for a neater presentation
  4. all of these  

13.  what is the term for a semi-boneless breast with the wing bone left in?
  1. supreme  //  airline chicken
  2. oyster
  3. ratite
  4. magret
14. Which of the following is not suitable to be cut into small pieces and sauteed ?
  1. lamb shank  (+)
  2. leg of veal
  3. pork tenderloin
  4. beef loin
15.  To cook beef brisket, you would be most likely to _________.
  1. simmer it  (+)
  2. saute it
  3. broil it
  4. pan-fry it
16.   To make a beef pot roast you would use ______.
  1. any of these  (+)
  2. outside round ( bottom round)
  3. chuck
  4. brisket
17. The usual thickening agent for jus lie is ______.
  1. corn starch or arrow root  (+)
  2. liason
  3. roux
  4. none of these; jus lie is not thickened

18.   When preparing a sauce for grilled or broiled meats, you will ________.
  1. prepare it in advance
  2. deglaze the pan  (+, wrong)
  3. avoid the uses of salsas and relishes
  4. all of these  (wrong)
19.  When you read an explanation of how to sauté, which of the following expressions are you likely to see ?
  1. all of these  (+)
  2. small amounts of fat
  3. small pieces of food
  4. high heat
20.  which of the following is not true about braised meats ? 
  1. the should always be well browned  (+)
  2. They are cooked first by dry heat and then by moist heat
  3. They are often made of tougher cuts that can be made tender by the braising procedure
  4. they produce a flavorful liquid that can be used as a sauce
21. What is the main difference between pan gravy and jus ? 
pan gravy is thickened with a starch and jus while jus is not  (+)
  1. pan gravy is flavored with mirepoux , while jus is not
  2. pan gravy is served with roasted meats, while jus is served with braised meats
  3. none of these, gravy and jus are the same
22.  Brown roux is used to thicken brown gravy True

23. pork chops and Swiss steaks are two examples of meats that may be cooked by pan - frying. True

24.  The brining liquid for pork loin is used as the braising liquid to cook the meat. True

25.  Beef pot roast is cooked by the roasting method. True

26. To roast a whole inside round ( top round ) of beef you would ________.
  1. none of these
  2. place it in a covered roasting pan (+, wrong)
  3. place it in a roasting pan and cover it loosely with foil
  4. place it on a rack in an un covered roasting pan  (+, wrong)

27. When you are shallow poaching fish , you use the cuisson to ____.
  1. make a sauce  (+)
  2. hold the fish flat while it is being cooked
  3. filet the fish before cooking
  4. none of these. Cuisson is not used in this procedure

28. The major difference  between simmering and poaching is _____.
  1. temperature of the liquid used  (+)
  2. type of liquid used
  3. type of poultry being used
  4. presence or absence of mirepoux

29.  what is the main reason for searing a roast at high temperature before finishing it in a lower temperature ?
  1. to preserve juices  (+)
  2. to speed the cooking times
  3. to create a well browned surface (+, wrong)
  4. to draw moisture from the interior

30.  Because seasonings ( e,g salt, herbs, spices ) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to ______.
  1. any of these
  2. season the roast after cooking
  3. season several hours or a day in advance to give the seasonings time to penetrate (+,wrong)
  4. not seasoning the meat at all, but carefully season the gravy or juices to be served with the meat (+, wrong)
31. Why is roasting meat fat side up preferred by the majority of Chefs ?
  1. roasting fat side up provides continuous basting as the fat runs down the sides (+)
  2. the fat side of a roast is more attractive than the lean side
  3. This is a healthier because more of the fat is cooked out of the roast
  4. all of the above
32.  Beef Chili is cooked by the braising method. True

33. Beef pot roast is cooked by the roasting method. True.

34. There are three main types of meat items cooked by braising, large cuts, individual portion cuts, and stews. True

35.  Irish lamb stew is an example of a simmered dish. True


1. Which dry heat cooking method involves cooking food in a small amount of fat?
  1. Sautéing  (+)
  2. Poaching
  3. Simmering
2. What is the main purpose of broiling?
  1. To cook food slowly
  2. To cook food using direct heat from above (+)
  3. To fry food in oil
3. What type of cooking method is grilling?
  1. Dry heat (+)
  2. Moist heat
  3. Combination heat
4. Which is the correct order of steps when roasting meat?
  1. Season, roast, rest 
  2. Season, sear, roast, rest (+)
  3. Sear, rest, roast
5. What does the Maillard reaction contribute to in cooking?
  1. Browning and flavor development (+)
  2. Moisture retention
  3. Quick cooking times
6. Which food is best suited for pan-frying?
  1. Breaded chicken cutlets (+)
  2. Whole turkeys
  3. Vegetables
7. What is the main difference between baking and roasting?
  1. Baking is typically for pastries; roasting is for meats and vegetables (+)
  2. Roasting uses less heat
  3. Baking always requires a water bath
8. What is the benefit of resting meat after roasting?
  1. It cooks faster
  2. It allows juices to redistribute (+)
  3. It becomes crispier
9. At what temperature is oil typically ready for deep-frying?
  1. 300°F (149°C)
  2. 350°F–375°F (177°C–190°C) (+)
  3. 400°F (204°C)

10. Why is it important to organize small batch cookery in a kitchen?
  1. To increase cooking time
  2. To maintain food quality and reduce waste (+)
  3. To prepare large quantities at once
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