Foundational Concepts & Principles Flashcards

What is the difference between a stock and a broth?

Answer: Stock is made primarily from bones; broth is made primarily from meat

Stock is made primarily from bones (providing gelatin and body), while broth is made primarily from meat and is generally seasoned and consumed on its own.

What is the function of eggs as an emulsifier in mayonnaise?

Answer: Egg yolk lecithin stabilizes the oil-water mixture

Egg yolk contains lecithin, a natural phospholipid emulsifier that allows oil and water (vinegar/lemon juice) to combine into a stable emulsion like mayonnaise.

Which term describes cooking food in fat at temperatures between 250°F and 375°F until tender and then storing it in that same fat?

Answer: Confit

Confit is a preservation method where food (typically duck leg or garlic) is slow-cooked in fat at low temperatures and then stored submerged in the same fat.

In flavor development, what is 'umami' commonly described as?

Answer: A savory, meaty, or brothy taste associated with glutamates

Umami is the fifth basic taste, described as savory, meaty, or brothy, and is associated with glutamate compounds found in aged cheeses, cured meats, tomatoes, and mushrooms.

What is the correct internal temperature for safely cooked whole poultry according to USDA guidelines?

Answer: 165°F (74°C)

The USDA recommends cooking whole poultry to an internal temperature of 165°F (74°C) to ensure destruction of Salmonella and other pathogens.

What is the process of tempering chocolate?

Answer: Slowly heating and cooling chocolate to stabilize cocoa butter crystals

Tempering involves melting and then carefully cooling chocolate to specific temperatures to form stable Form V cocoa butter crystals, producing a glossy finish and satisfying snap.

What does the culinary term 'nappe' refer to when evaluating a sauce?

Answer: The sauce coats the back of a spoon and a line drawn holds its shape

Nappe (from the French word for 'tablecloth') describes the consistency where a sauce is thick enough to coat the back of a spoon and a line drawn through it remains clear.