Culinary Test 2.2
Terms
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- Génoise
- Whole Egg Foam Cake 3 Eggs 75g Sugar 75g Cake Flour 15g Butter (optional), melted & cooled Melt butter Sift flour Mix Eggs and sugar Whip over bain-marie to 110 (doubles in volume and ruban form) Remove, Whip until triples in volume Fold sifted flour into eff foam in multiple additions Add some of mixture to butter and fold together, then fold buter mixture back into egg mixture. Bake at 350 in a buttered and floured pan 'til golden brown and a skewer comes out clean.
- Cooked Sugar Syrups
- Thread 230-234 Soft Ball 235-240 Firm Ball 240-248 Hard Ball 250-266 Soft Crack 270-290 Hard Crack 300-310
- Buttercream Types
- Buttercream Crème au Beurre: Whip soft ball sugar syrup into whipped egg yolks until smooth and cool add pieces of beurre en pommade Italian Meringue Buttercream: Italian Meringue mixed with lage quantities of beurre en pommade Crème Mousseline: Beat pastry cream into large quantities of Beurre en pommade
- Ladyfingers
- Biscuits à la Cuillère Make French Meringue Whip egg yolks with flavoring Fold into meringue Fold cake flour into mixture Pipe into strips Bake at 350
- Serrer
- Adding a pinch of salt (to meringue normally) to tighten/bind
- Chemiser
- To prepare a ramekin with buerre en pommade & sugar (or crumbs, cheese, etc.)
- Détrempe + Beurrage =
- Pâton
- Pâton =
- Beurrage + Détrempe
- Détrempe
- 250g A.P 3g salt 50g Butter (en pommade or melted) 150ml Cold Water
- Beurrage
- A block of butter (as soft as the détrampe) 175g
- Rognures
- Leftover pieces of Pâte Feuilletée
- Pâte à Choux Ingredients
- 250ml water 110g butter 140g flour pinch/ salt pinch/ sugar 4-5 eggs egg wash
- Pâte à Choux Procedure
- ⬢ Bring to boil water, sugar, salt, and butter ⬢Remove from heat. Add flour all at once and mix together ⬢Déssecher over medium heat (stirring constantly) ⬢Remove from heat. Add eggs one at a time -stirring well in between- until the dough held up on a spatula curls over to form a hook
- Choux/Éclairs
- Pipe Pâte a choux into appropriate shape on a parchment lined sheet pan (put a dollop of pâte under each corner of the parchment). Brush with egg wash Bake at 400 until brown fry out at 300.
- Pâte à Crêpe
- Flour salt Sugar Eggs Milk Beurre Noisette
- Crêpes Suzette
- Crêpes Compound Butter ⬢orange zest ⬢orange juice ⬢sugar ⬢orange liqueur Orange Suprêmes Brandy (to flambé) Grenadine Orange Juice Julienne of zest (blanched 3x)
- Crêpes au Jambon et Champignons Filling
- Butter Onion Mushrooms lemon juice beer Heavy Cream Cornstarch Ham Gruyère S&P Cayenne
- 3 Forms of Leavening in Pâte Feuilletée
- Enclosed/Trapped Air (trapped air expands when heated) Steam Fat (melt leaving air pockets that fill with steam and raise)
- Custards
- Mixture of liquid and egg that when gently heated thickens or sets by coagulation of egg proteins
- 3 Custards
- Starch Bound e.g. Pastry cream Stirred e.g. Crème Anglaise Baked e.g. Crème Renversée Caramel
- 2 Types of Bavarians
- Fruit Based Crème Anglaise Based Gelatin is added to warm base Base is chilled until it begins to set whipped cream is folded in Bavarian is put in mold (lined with plastic) and chilled and unmolded
- Crème Anglaise
- 500ml Milk 1/2 Vanilla Bean 100g Sugar 5 Yolks ⬢Bring to a boil milk & vanilla ⬢Blanchir yolks and sugar ⬢Temper egg with milk ⬢Add Egg to milk in pot ⬢Cook gently, stirring constantly until nappant ⬢Strain into bowl over ice bath ⬢Tamponner
- Crème Pâtissière/Pastry Cream
- 500ml milk 1/2 vanilla bean 4 yolks 75g sugar 20g cornstarch 20g flour ⬢Bring to a boil milk and vanilla. Strain ⬢Blanchir yolks and sugar ⬢Sift in flour and cornstarch ⬢Temper Egg/Sugar/Cornstarch/Flour mixture with milk ⬢Return to pot and bring to boil while whisking constantly ⬢Boil 2 min ⬢Chill over ice bath ⬢Tamponner
- Crème Renversée/Caramel
- 500ml Milk .5 Vanilla Bean 3 yolks 75g sugar •Bring to Boil Milk and Vanilla •Blanchir Eggs & •Temper Eggs with milk •Strain •Pour into Ramekins w/Caramel on bottom (in hotel pan with parchment on the bottom) •Put in 325˚ oven pouring boiling water into pan to reach halfway up sides of ramekins. •Bake 35-40 min
- Biscuit
- 10 eggs 250g sugar 250g Flour Blanchir 1/2 sugar with yolks Make French Meringue with Whites and 1/2 sugar fold two mixtures together while sprinkling with sifted flour Spread in sheet pan & bake at 350Ëš til golden brown
- Les Glaces aux Fruits
- Fruit Flavored Ice Cream
- Les Crèmes Glacées
- Ice Cream made without eggs
- Overrun
- Extra volume of ice cream produced by air being incorporated (up to 50%)
- Gelato
- Italian style ice cream with less air and fat
- Sorbet
- Sugar, water & flavoring churned in an ice cream machine
- Sherberts
- Similar to sorbet, but contain milk, cream and/or egg
- Granités
- from Italian grana = grainy resemble sorbet with lower sugar content, & are frozen in shallow pans with infrequent stirring
- Ice Cream Components
- 1.Liquid containing salt, sugar, and milk fat proteins keeps ice cream from freezing solid 2. ice crystals stabilize 3. clumps of milk fat gives body and texture 4. Air Cells keep Ice cream from being to dense
- Vacherin Glacé
- Baked meringue shell with ice cream and crème chantilly
- French Meringue
- Egg whites whipped with sugar (both cold)
- Swiss Meringue
- egg whites and sugar whipped together over a hot water bath to 130ËšF
- Italian Meringue
- Egg whites whipped to soft peaks, then whipped to stiff peaks while soft-ball (138Ëš) Sugar syrup is poured into them in a slow stream
- Bombe
- Frozen dessert base mixture most commonly: yolks whisked while soft-ball sugar syrup is added slowly
- Soufflé Glacé
- either a bombe with Italian meringue folded in and optional whipped cream folded in or fruit puree with Italian Meringue and optionally whipped cream folded in
- Mousse
- means foam Flavored base that is lightened with beaten egg whites and/or whipped cream, then chilled
- Soufflé
- Means Blown up Flavored base lightened with whipped egg whites (or meringue in the case of some sweet soufflés) and baked
- Mousse au chocolate
- Meringue + Melted Chocolate + Whipped Cream, Chilled
- Soufflé Au Chocolate
- beurre manie + milk, thickened + Chocolate + Yolks + Flavoring folded into whipped egg whites, Baked at 375