Foundational Concepts & Principles Flashcards

What is the role of fat in baking?

Answer: To tenderize and add moisture to baked goods

Fat shortens gluten strands, tenderizes baked goods, retains moisture, and carries flavor compounds, resulting in a softer texture.

What is the standard ratio for a basic vinaigrette?

Answer: 3 parts oil to 1 part vinegar

The classic vinaigrette ratio is 3 parts oil to 1 part acid (vinegar or citrus), which balances the sharpness of the acid with the richness of the oil.

What is the primary function of salt in cooking beyond flavor?

Answer: It draws out moisture and enhances and balances other flavors

Salt draws out moisture through osmosis, suppresses bitterness, and enhances the perception of other flavor compounds in food.

Which method of heat transfer occurs when food is cooked in a pan directly on a heat source?

Answer: Conduction

Conduction is the direct transfer of heat from one object to another through direct contact, such as a hot pan heating food placed on it.

What does the term 'deglaze' mean in cooking?

Answer: To add liquid to a hot pan to release caramelized bits from the bottom

Deglazing involves adding liquid (wine, stock, or water) to a hot pan after searing to dissolve and incorporate the flavorful browned bits (fond) stuck to the bottom.

What is the purpose of resting meat after cooking?

Answer: To allow juices to redistribute evenly throughout the meat

Resting allows muscle fibers to relax and reabsorb juices that were pushed to the center during cooking, resulting in a juicier final product.

What is stock made from roasted bones called?

Answer: Brown stock (fond brun)

Brown stock (fond brun) is made by roasting bones and mirepoix before simmering, which creates deeper color and richer, more complex flavor through caramelization.