Culinarian Techniques & Skills Flashcards

What is the correct technique for supreming a citrus fruit?

Answer: Peeling and then cutting segments free from the membranes

Supreming involves cutting away the peel and pith, then slicing between the membranes to release clean, seedless fruit segments.

In garde manger, what does the term 'aspic' refer to?

Answer: A clarified, flavored gelatin used to coat or mold foods

Aspic is a clarified stock set with gelatin, used in garde manger to coat, glaze, or mold proteins and vegetables for buffet presentations.

Which technique is used to clarify a cloudy stock into a crystal-clear consommé?

Answer: Using a clearmeat (ground meat, mirepoix, and egg whites) to form a raft

Consommé is clarified using a clearmeat that forms a raft, attracting impurities as it slowly simmers; the raft is then removed and the stock is strained.

A recipe calls for 'folding' egg whites into a soufflé base. What is the key reason for this technique versus stirring?

Answer: Folding preserves the air bubbles whipped into the whites

Folding gently combines whipped egg whites with the base using a cutting and turning motion to preserve the air structure that causes soufflés to rise.

What is the Maillard reaction, and at approximately what temperature does it begin?

Answer: A reaction between amino acids and reducing sugars producing browning, beginning around 280–330°F (140–165°C)

The Maillard reaction is a complex chemical reaction between amino acids and reducing sugars that begins around 280–330°F, creating hundreds of flavor and color compounds.

When preparing a gastrique, what two primary components are combined and reduced?

Answer: Sugar and vinegar

A gastrique is made by caramelizing sugar and then deglazing with vinegar, reducing the mixture into a sweet-sour syrup used to balance rich sauces.

Which thickening agent produces a glossy, translucent sauce and must be mixed with cold liquid before adding to a hot preparation?

Answer: Arrowroot slurry

Arrowroot must be slurried in cold liquid first to prevent lumping; it creates a clear, glossy finish but breaks down if overcooked or reheated.