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The cooking technique influences what 4 things?
- 1. the flavor
- 2. the consistency
- 3. the digestibility
- 4. the hygiene and preparation
What 5 different criteria can be used for the classification of the selected cooking technique?
- •Type or Flavor
Classic French cuisine is based on seven cooking techniques.
- 1. Le Rôtir
- 2. Le Sauter
- 3. Le Griller
- 4. Le Frire
- 5. Le Poêler
- 6. Le Pôcher
- 7. Le Braiser
Cooking a tender piece in a dry atmosphere (no liquid or vegetables), in the oven or on a spit.
Le Rôtir Techniques
- •Prepare the piece
- •Dry the piece
- •Sear (saisir, marquer en cuisson)
- •Cook, turning the piece
- •Leave to rest
- •Make a jus
Le Rotir Goals
- – Formation of a crust through the Maillard
- reaction (color and creation of typical
- – Ensure a moist and juicy interior.
Le Rotir is executed by?
Executed by the rôtisseur (or the grillardin in a smaller brigade)
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