Cooking Techniques

Question 1

What do potatoes do if overcooked?

Answer 1

They hydrolyze and take on water.

Question 2

What is the result of over mixing a starch?

Answer 2

It becomes gelatinous

Question 3

Protein and coagulation

Answer 3

When cooking an egg, the heat alters the state of the egg white which then coagulates.

Question 4

What is Gratiner?

Answer 4

The technique to brown the surface of a dish. (such dishes are often called “gratins”).

Question 5

What is the boiling point at sea level?

Answer 5

212 degrees

Question 6

What is the boiling point at high altitude?

Answer 6

203 degrees

Question 7

What is the Maillard Reaction?

Answer 7

The “browning” reaction.

Question 8

Cooking Meat technique

Answer 8

Sear for flavor, then low temp to keep the moisture in.

Question 9

The 5 rules to saute

Answer 9

1. High Heat
2. Do not overcrowd the pan
3. Do not cover
4. Dry Ingredients
5. Presentation side down first

Question 10

French Fries - Preparation

Answer 10

1. Low temp oil blanch at 250 degrees
2. Cook until tender
3. Cool on cooling rat over sheet pan
4. Second cook at 350 degrees to crisp

Question 11

Bread base ingredients

Answer 11

1. Bread Flour (14% gluten)
2. Yeast
3. Water
4. Salt

Question 12

Breading technique preparation for pan frying

Answer 12

1. Salt and pepper product
2. Flour
3. Egg Wash
4. Bread Crumbs

Question 13

Steps to make bread

Answer 13

1. Scaling
2. Mixing
3. Bulk fermentation (proofing/retarding) 1st proof
4. Degassing - punch down/repack (2nd proofing)
5. Scaling and pre-shapping (burrito size) (3rd proofing)
6. Final shaping and benching (final proof)
7. Scoring/baking
8. Cooling
   Storing