DAY 8 ACTIVITY

MISE EN PLACE
1.How does preparation differ for set meal service and extended meal service?
The difference is that set meal service is for customers like school or banquet and eat the same
meal. And the extended meal service is more personalized like a restaurant that they ask for a
specific meal.
2. It has been said that a la cartel cooking, or cooking to order, is nothing more than small-
batch cooking carried to its extreme. Based on what you know about pre-preparation, what
do you think this statement means?
I think "a la carte" is more personalized do to the customers can request to add on ingredients or
take them out.
3. Why is it important to learn to cut foods accurately and uniformly?
To ensure food is cooking properly and presentation.
4. Name six basic vegetable cuts, and give their dimensions.
1. Large dice 3/4 in x 3/4 in
2. Tourne 2 in. long x 3/4 in. diameter with 7 sides and flat ended
3. Rondelle is round or bias -rond cuts varied diameter or thickness
4. Paysanne 1/2 in. x 1/2 in x 1/4 in
5. Lozenge 1/2 in x 1/2in x 1/8 in
6. Batonnet 1/4 in x 1/4 in x 2 1/2 - 3 in
5. Give 6 examples of foods that might be blanched or par-cooked during pre-preparation
and give a reason for each.
a. Tomato to loosen skin for peeling
b. Green beans to set a bright green color
c. Kate to leech bitterness
d. Carrots to prepared for freezing
e. Potato to sanitized to kill some surface bacteria and remove some of the dirt
f. Sparragus shortens cooking time
6. Describe in detail how to set up a breading station and how to use it to bread veal cutlets.
Have the product there put in flour, shake off excess, then put in egg wash. Then put in the
crumbs.
7. The manager of the restaurant in which you are a cook has decided to try using frozen
breaded shrimp instead of having you bread shrimp by band, but she is worried about
customers acceptance and asks for your help. How will you handle the new products?
I will try to find a product that is as close as possible to the hand breaded shrimp and follow the
cooking instructions

STOCKS
1. Which bones make a more gelatinous stock, beef or veal?
Veal
2. The stockpot is often considered a good way to use trimmings from meats and
vegetables. Do you agree? Explain.
No, you can use the steam-jacketed kettle
3. How should vegetables for mirepoix be cut?
is not usually necessary to cut it neatly.
It's depends on how long the mirepoix will cook. If it will cook a long time, as for beef stock, cut
the vegetables into large pieces (1-2 inches; 3-5 cm). Cutting into small pieces is necessary for
releasing flavors in a short time, as when the mirepoix will be used for fish stock.
4. Explain the importance of blanching bones before making stocks.
Blanching is important to clean the bones
5. Why should stock not be boiled? Should a stockpot be covered? Why or why not?
it breaks solids into tiny particles that get mixed into the liquid. Boiling makes the stock cloudy.
6. Explain the procedure for cooling stock. Why is it important?
Set the pot in a sink with blocks, a rack, or some other object under it. This is called venting. It
allows cold water to flow under the pot as well as around it.
• Run cold water into the sink, but not higher than the level of the stock, or the pot will become
unsteady. An overflow pipe keeps the water level right and allows for constant circulation of
cold water
• Stir the pot occasionally so all the stock cools evenly. Hang a ladle in the pot so you can give it
a quick stir whenever you pass the sink without actually taking extra time to do it.
Cooling stock quickly and properly is important. Improperly cooled stock can spoil in 6-8 hours
because it is a good breeding ground for bacteria that cause food-borne disease and spoilage.
Do not set the hot stock in the walk-in or, worse yet, the reach-in. All that heat and steam will
overload the refrigera- tor and may damage other perishables as well as the equipment. Refer to
food safety guidelines for cooling
7. Why is an understanding of stocks important even if you work in an establishment that
uses only bases?
Because if run out of base you make your own stock

SAUCES

1.You have just prepared a suprême sauce, but your supervisor says it's too thin. It must be
served in five minutes. What can you do to correct the sauce?

Add slurry to thick the sauce.

2. What are the two methods for preparing starches so they can be incorporated
into hot liquids? Why are they necessary, and how do they work?

ADDING LIQUID TO ROUX METHOD

ADDING THE ROUX TO THE LIQUID

Starches are the most common and most useful thickeners for Sauce making.Flour the principal
starch used. Others available to the chef include cornstarch, arrowroot, waxy maize, instant or
pregelatinized starch, bread crumbs, and other vegetable and grain products, like potato starch
and rice flour.

Starches thicken by gelatinization, which, is the process by which starch granules absorb water
and swell to many times their original size, and starch molecules uncoil into long threads.
Is that acids inhibit gelatinization. Whenever possible, do not add acid ingredients to sauces until
the starch has fully gelatinized

3. Why is it necessary to be able to thicken a sauce with a roux without making

lumps if the sauce is going to be strained anyway?

The less lumps the better is the final product also that means you have perfected you Sauce
techniques.

4. You are preparing a gravy for a batch of Swiss steaks that are to be frozen for later use.
What thickening agent will you use?

Waxy maize

5. Name the five leading sauces and their major ingredients.List at least two small sauces
made from each.
Leading Sauce:
1.Béchamel sauce - Roux: Clarified butter Bread flour
Milk Bay leaf, small Small whole onion, peeled Whole clove Salt Nutmeg White pepper

2. Velouté- White mirepoix, small dice, Flour, White stock, Sachet d'épices:
Bay leaf, Dried thyme, Peppercorns, Parsley stems
Salt, White pepper

3. Brown sauce or espagnole- Mirepoix: Onions, medium dice Carrots, medium dice Celery,
medium dice
Butter Bread flour Brown veal stock Tomato purée,
Sachet: Bay leaf Thyme Parsley stems

4. Tomato sauce- Salt pork Onion, medium dice Carrots, medium dice Tomatoes, canned or
fresh, coarsely chopped Tomato purée, canned Ham bones or browned pork bones, Sachet:
Garlic, crushed Bay leaf Dried thyme Dried rosemary Peppercorns, crushed
Salt Sugar

5. Hollandaise- Butter

Two sauces
Béarnaise.
Hollandaise
Cream
Morna
Aurora
Hungarian
Mushroom
Albufera or Ivory
Creole
Portuguese

6. What precautions must be taken when finishing and holding allemande sauce?

Never allowed it to boil also to hold it over 135 degrees but lower than 180 degrees.

7. What are the similarities between espagnole and pan gravy? the differences?

are similar to brown sauces. Pan gravy are made from pan drippings plus roux plus stock or
water and, sometimes, milk or cream.

8. What precautionsare necessary when making hollandaise to avoid overcooking the eggs
or curdling the sauce?
It must be kept warm for service, but it must be held at 145°F (63°C) so the eggs don't curdle.
Unfor- tunately, this is only slightly above the Food Danger Zone, at which bacteria grow
quickly. Therefore, extra care must be taken to avoid food-borne diseases. The following
sanitation procedures must be observed to avoid the danger of food poisoning:

1. Make sure all equipment is perfectly clean. 2. Hold sauce no longer than 2 hours. Make only
enough to serve in this time, and discard
any that is left over.
3. Never mix an old batch of sauce with a new batch.
4. Never hold hollandaise in aluminum product.

SOUPS

1. You have 3 gallons (12 L) vegetable soup in the walk-in, pre- pared by a cook on the
morning shift. You are going to serve the soup this evening, and your dinner service lasts
from 6 until 10 p.m. How should you prepare the soup for service?

I have to reheat the soup until get the temperature.

Small-batch cooking applies to soups as well as to other foods. Heat small batches frequently to
replenish the steam table with fresh soup.
Consommés and some other clear soups can be kept hot for longer periods if the vegetable
garnish is heated separately and added at service time.

2. What is the function of egg whites in clearmeat? mirepoix? tomato product?

The Egg whites being mostly albumin, they greatly strengthen its clarifying power. Mirepoix add
flavor to the finished consommé. The tomato helps coagulate the protein.

Egg whites are included in the clearmeat because, being mostly albumin, they greatly strengthen
its clarifying power.

Mirepoix and other seasoning and flavoring ingredients are usually included because they add
flavor to the finished consommé. They do not actually help in the clarification, except possibly to
give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of
the consommé.

Acid ingredients are often added because the acidity helps coagulate the protein. They are not
absolutely necessary the heat will coagulate the protein anyway.

3. Why is it important not to boil consommé during clarification?

Because it make raft and cloudy.

The proteins are what make up the haziness. You see these as the scum that happens just before
it boils. If you boil it, these proteins break down to smaller bits that dissolve and make the broth
cloudy again, permanently.

4. What are the most important characteristics of a good consommé?

The Consommé means complete or concentrated. It's a strong concentrated stock or broth. They
recognize in two form ordinary ( or unclarified ). consommé and clarified consommé.

The characteristics of consommé of excellent quality have a well-balanced, rich flavor reflecting
the main ingredient, and a discernible body. It is perfectly clear, completely fat free and
aromatic.

5. What are the three basic procedures for making cream soups?

Cream soups are made by simmering the main ingredient (like broccoli) in a white stock or light
velouté sauce. Hard vegetables are sweated (without color) before the liquid is added and soft
vegetables are usually added once the liquid comes to a boil. Once the vegetable is cooked, the
soup is pureed/passed through a food mill and strained. The consistency is adjusted and then the
soup is finished with cream. Classically, light béchamel sauce may also be used. Cream soups
should have the consistency of heavy cream.

6. What is a purée soup? Describe the basic procedure for making a purée soup.

1. Sweat the mirepoix in butter without browning.

2. Add the cooking liquid.
3. Add the main ingredients and a sachet or bouquet garni.
4. Bring to a boil, reduce to a simmer and cook until the ingredients are soft enough to puree.
Remove the sachet or bouquet garni.
5. Puree the soup.
6. Adjust the consistency of the soup with hot stock as needed.
7. Adjust the seasonings.
8. Add hot cream if desired.

7. What is a bisque? Describe the basic procedure for making a shrimp bisque.
Traditional bisques are shellfish soups thickened with cooked rice. Today, they are made from a
variety of ingredients - usually shrimp, lobster, or crayfish and are thickened with roux rather
than rice. Most of the flavor comes from the crustacean shells that are simmered in the cooking
liquid, and then pureed with the mirepoix. It is then strained and finished with cream.
8. What is a chowder?
Chowders are hearty soups with chunks of the main ingredient and usually potatoes. They
usually contain milk or cream. Most chowders are thickened with a roux, though some of the
newer styles of chowder (corn chowder, Manhattan Clam Chowder, etc.) are more brothy.