Advanced Cooking Techniques & Methods Flashcards
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Read the first 7 Advanced Cooking Techniques & Methods flashcards as text
What distinguishes 'dry heat' cooking methods from 'moist heat' methods?
Answer: Dry heat uses fats or air; moist heat uses water-based liquids
Dry heat cooking (roasting, grilling, sautéing) uses hot air, radiation, or fat, while moist heat (braising, poaching, steaming) uses water or stock as the cooking medium.
A chef uses transglutaminase ('meat glue') in a fine dining preparation. What is the primary purpose?
Answer: To bind protein pieces together seamlessly
Transglutaminase is an enzyme that creates bonds between protein molecules, allowing chefs to fuse trim or multiple cuts into a seamless, uniform piece.
Which of the following best explains the Maillard reaction?
Answer: A chemical reaction between amino acids and reducing sugars producing brown color and complex flavors
The Maillard reaction is a chemical interaction between amino acids and reducing sugars at high temperatures that creates hundreds of flavor and aroma compounds plus brown color.
In molecular gastronomy, 'spherification' is used to create caviar-like spheres. What gelling agent is traditionally used in basic spherification?
Answer: Sodium alginate and calcium chloride
Basic spherification uses sodium alginate dissolved in liquid, which forms a gel membrane when dropped into a calcium chloride bath.
What is the key difference between 'braising' and 'stewing'?
Answer: Braising uses whole or large cuts partially submerged; stewing uses small pieces fully submerged
Braising uses larger cuts partially covered in liquid with a tight lid, while stewing uses smaller, uniform pieces fully submerged in liquid.
A cook notices that a beurre blanc sauce has broken and appears greasy. What most likely caused this?
Answer: The sauce got too hot, causing the emulsion to separate
A beurre blanc breaks when overheated because excessive temperature destroys the emulsion, causing butter fat to separate from the water-based reduction.
Which technique involves repeatedly folding and resting dough to develop gluten structure in croissant production?
Answer: Lamination
Lamination is the process of folding butter-encased dough multiple times to create hundreds of thin, distinct layers that produce flaky croissants.