Cooking Techniques

Card Set Information

Author:
mynuex
ID:
135787
Filename:
Cooking Techniques
Updated:
2012-02-16 12:49:56
Tags:
Cook Techniques
Folders:

Description:
Cooking Techniques for exam
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user mynuex on FreezingBlue Flashcards. What would you like to do?


  1. The cooking technique influences what 4 things?
    • 1. the flavor
    • 2. the consistency
    • 3. the digestibility
    • 4. the hygiene and preparation
  2. What 5 different criteria can be used for the classification of the selected cooking technique?
    • •Type or Flavor
    • •Humidity
    • •Color
    • •Material
    • •Temperature
  3. 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
  4. Le Rôtir-Roasting

    A Brun
    Cooking a tender piece in a dry atmosphere (no liquid or vegetables), in the oven or on a spit.
  5. Le Rôtir Techniques
    • •Prepare the piece
    • •Tie
    • •Dry the piece
    • •Season
    • •Sear (saisir, marquer en cuisson)
    • •Cook, turning the piece
    • •Baste
    • •Leave to rest
    • •Make a jus
  6. Le Rotir Goals
    • – Formation of a crust through the Maillard
    • reaction (color and creation of typical
    • aromas)
    • – Ensure a moist and juicy interior.
  7. Le Rotir is executed by?
    Executed by the rôtisseur (or the grillardin in a smaller brigade)

What would you like to do?

Home > Flashcards > Print Preview