PLEASE ANSWER THE QUESTIONS VIA BLOGSPOT COMMENT!
Ready...
Set...
GO!!
- What is Mise en place?
- What is the difference between Aborio Rice and Risotto?
- What is Al dente?
- Can you grow pickles?
- What is Mirepoix and what is the ratio?
- What is the difference between a Julienne and a Chiffonade?
- What is a Roux and what is the ratio?
- What is the difference between a Braise and a Stew?
- Why do onions make you cry?
- What is the main ingredient in Hollandaise?
- What are the ingredients in a Simple Syrup and what is the ratio?
- What are the 2 main ingredients in Puff Pastry?
- What is the difference between Calamari and Squid?
- What is the purpose of Searing?
- What are the 3 top grades of beef? Starting with the best.
A. What are the 5 mother sauces?
B. Name a recipe where each sauce is the base.
1st question ans. is.................
ReplyDelete備料2nd 煮法扣米種 3rd七分熟4. 不行5.紅蘿蔔，西洋芹
....................... ect ect
i will just go buy my own oil.
i give up with this stupid test. gosh.
1. Everything is set or in place
ReplyDelete2. Arborio Rice is the rice used to make risotto, a dish of arborio rice cooked in broth and layered w/ parm. cheese.
3. Al dente means to be left a little more undercooked and chewy. Mainly used for pastas
4. No. The process of pickling is to brine in a liquid. You cannot grow a pickle.
5. Mirepoix is a mixture of onions, carrots, and celery.
6. Chiffonade is used for leafier vegetables to be cut into long strips. Julienning is to cut solid vegetables like celery and carrots into long strips
7. Roux is used for thickening soups and sauces. Equal parts butter and flour
8. A braise is liquid used after searing the meat. A stew is cooking the meat in a liquid first.
9. The sulfur in onions is what causes your eyes to tear up
10. egg yolk
11. sugar and water ratio can be 2:1 or 1:1
12. butter, and flour
13. calamari is the name of the group that squids and cuttlefish are in
14. searing is done in order to prevent drying out of the thing being seared. Keeps the juices inside while it is being cooked.
15. Prime, Choice, Select
A. 1. bechamel 2. veloute 3. espagnole 4. hollandaise, vinagrette
1. Everything in place to get ready for cooking.
ReplyDelete2. Rissoto is for preparing a dish, Arborio is for dessert.
3. Firm but not hard pasta. Just enough to bite
4. You can grow cucumbers and turn them into pickles!
5. Onions, carrots, celery, 2:1:1
6.Chiffonde is cutting into long ribbons by rolling the leafy veggie.
Julienne is shreading veggie into long thin strips
7.Flour Oil mix Ratio: butter to flour 1:2
8. Braising is cookin for long periods of time under a low heat. Stewing can be done in 2 hours
9. Onions make you cry because ofthe sulfoxides
10. Eggs
11. Sugar and water 3 parts water 1 part sugar
12. flour and butter
13. Calamari is squid. Calamari just sounds more platable.
14. Creates more flavors in the meat by caramlizing
15. Primce, choice, select
1. literally "put in place" french ftw
ReplyDelete2. Arborio is used to make risotto
3. when the pasta is still a little bit stiff in the middle.
4. no
5. combination of onions, carrots, and celery. ratio 2:1:1
6.chiffonade is a more ragged cut, julienne is neater, precise shapes
7. wheat flour and fat (i know cajuns) ratio 1:2
8. braising is for large pieces of meat and stewing is for small chunks
9. sulfoxides from the soil
10. egg yolks
11. sugar and water, ratio varies
12. gonna say butter and flour
13. calamari is the name for cooked squid
14.to seal in the juice, duh
15. prime, choice, and select
gah damn... i was only half way and refreshed and you guys are done. i quit. haha
ReplyDeleteI hate/love you.
ReplyDelete1. Essentially, everything in it's place. aka, all ingredients where they should be.
2. ARborio rice is the rice used when making the Italian Risotto dish.
3. To make something "firm but not hard"
4. No, you grow cucumbers and pickle them in a vinegar type substance to create pickles.
5. A combination of onion, celery and carrots. ration is 1 c. diced onion, 1/2 c. diced celery, 1/2 c. diced carrot
6. They are both for cutting into thin strips, however Julienne is usually applied to cutting vegetables, and occasionally meats. Chiffonade means cut a "rag/sheet" into strips. Mostly used for herbs, (roll leaves), then cut into strips.
7. Roux is traditionally equal parts of butter (clarified) and flour melted into one, there can be different types of roux however.
8. Braising is a combination of using both moist and dry heat to cook. Stewing generally means to put the ingredients in liquid and let it cook for some time. This helps the flavours to mix well.
9. "When the sulfur is released into the air, it rises up and it mixes with the moisture in you eyes. This creates Sulfuric Acid." ;D
10. Egg yolks. *YUMMY*
11. 1c sugar, 1c water
12. flour, butter
13. Calamari is the Italian word for Squid.
14. Presentation, so that a caramelized crust forms (very tasty), and the contrast in taste and texture between the crust and the interior can make the food more interesting.
15. Prime, Choice, Select. There are varying degrees in each tho. Prime +, Prime °, Prime -, Choice +, Choice °, Choice -, Select +, & Select -
Oh, I forgot the Bonus...
ReplyDeleteA. 1. Béchamel, 2. Velouté, 3. Espagnole, 4. Hollandaise, and 5. Vinaigrette.
B. 1. English onion soup http://bechamel.net/recipes/magnus/english-onion-soup
2. Stuffed chicken breast with Veloute sauce (not sure if that counts) http://www.cooks.com/rec/view/0,1939,147166-248197,00.html
3. Beef Stew
4. Blender Sauce Noisette (Hollandaise with Hazelnut Butter) http://allrecipes.com//Recipe/blender-sauce-noisette-hollandaise-with-hazelnut-butter/Detail.aspx
5. Blood Orange Vinaigrette (have made this) http://frenchfood.about.com/od/dressingpreservessauces/r/bloodorangevin.htm
the heck.. where is mike in all this, i remembered he was really eager.
ReplyDeleteand i kind of expected shawn to be all on top of this, haha. always knows the answers to everything!!
ReplyDeleteMirepoix has a ratio of 2:1:1 Onions, carrots, celery respectively
ReplyDelete4. You cannot grow a pickle.
ReplyDelete1. What is Mise en place? "everything in it's place" --having all your tools, prep, etc. ready
ReplyDelete2. What is the difference between Aborio Rice and Risotto? risotto is a dish that is made with preferably arborio rice with is a high starch, short grain rice.
3. What is Al dente? "to the tooth" cooked, but with a slight bite
4. Can you grow pickles? pickles are made of cucumbers that have been brined, so no.
5. What is Mirepoix and what is the ratio? onions (2) : celery (1) : carrots (1)
6. What is the difference between a Julienne and a Chiffonade? a julienne is a knife cut ( 1/8 in by 1/8 in by 1.2 in) and a chiffonade is a cut of super thin strips/fine shreds or herbs or leafy veg
7. What is a Roux and what is the ratio? roux is a thickening agent. ratio is 1 to 1, flour to fat(oil, clarified butter, etc) but can also be 60/40 flour to fat (used at school to save money)
8. What is the difference between a Braise and a Stew? braise (portion sized pieces, finished in the oven, 1/3-1/2 liquid up on product) stewing (bite sized pieces, done on top of the stove, items submerged in liquid) both are fully cooked when fork tender
9. Why do onions make you cry? the sulfur in the onions reach your eyes. defense mechanism for onions.
10. What is the main ingredient in Hollandaise? the majority of hollandaise is made of butter
11. What are the ingredients in a Simple Syrup and what is the ratio? 1 part sugar to 1 part water
12. What are the 2 main ingredients in Puff Pastry? fat (preferred is butter) and flour
13. What is the difference between Calamari and Squid? squid is an animal/ingredient/seafood and calamari is a dish, but also "squid" in italian i think
14. What is the purpose of Searing? searing is for flavor and color
15. What are the 3 top grades of beef? Starting with the best. prime, choice, select
BONUS QUESTION (2 part)
A. What are the 5 mother sauces?
B. Name a recipe where each sauce is the base.
hollandaise- sauce royal
tomato- marinara
veloute- sauce royal
bechamel- sauce mornay
espagnole- demi glace