Hospitality
Thermodynamics
The study of the movement of heat.
Mirepoix
Flavour builders made up of carrots, celery and onions.
Sweating Out -
To cook over medium heat without any colour.
Examples of thickening agents used in the kitchen
Rouxs
Cornstarch
Arrowroot
Bread Crumbs
Vegetable Puree’s
Types of stocks and examples of each one
White Stock - Chicken Stock, Veal Stock
Brown Stock - Beef Stock
Fish Stock - Fish Fumet
Vegetable Stock
Different methods of heat transfer, and how they transfer heat through our food
Radiation - Heat transfer through electromagnetic radiation (Radio waves)
Conduction - Heat transfer through direct contact
Convection - Heat transfer through fluids
Categories of soups and some examples that we made in class
STIC
Clear Soups - Vegetable Soup
Thick Soups - Cream of Mushroom, Potato, Carrot and Ginger
Specialty Soups - Corn Chowder
International Soups -
How a slurry affects the soups and sauces through the cooking process
With the addition of heat, the starch absorbs the moisture in the liquid it is combined with, and it thickens the soups through the process of gelatinization.
The moist heat cooking methods (and an example of a food cooked using that method)
PSBSB
Slurry
A way to thicken a soup/sauce using any liquid and cornstarch (ratio of 1 cup of liquid to 1 Tbsp of Cornstarch)
Gelatinization -
The process of starches absorbing water and then swelling
Caramelization
The process of browning/burning sugars to create flavour
Smoke Point
The temperature in which fat begins to burn/smoke
Thickening Agent -
An ingredient that allows soups/sauces to thicken (Ex: Roux, Corn Starch, etc…)
Stock -
A stock is a flavoured liquid that forms the foundation of sauces and soups, using a combination of simmered bones, vegetables and herbs to extract flavour.