Unit 5 Homework - Aron Higgins

docx

School

Culinary Institute of America *

*We aren’t endorsed by this school

Course

CULS-100

Subject

Biology

Date

Feb 20, 2024

Type

docx

Pages

Uploaded by PrivateElectronLemur34

Aron Higgins Lance Nitahara Kitchen Fundamentals 24 January 2024 Homework Unit #5  globular protein - Protein strands that are soluble in water and often spherical shape; found in eggwhites and in the blood of ground meat.  albumin – simple form of protein that is soluble in water and coagulable by heat.  clarification – the mixture of protein, vegetables, and acid that coagulate and act as a filter in order to clarify and fortify a consommé.  consommé – perfectly clear stock, fat free and rich in flavor.  onion brûlé – charred onion halves, used to flavor and color sauces and soups.  protein coagulation – when individual proteins denature in the presence of heat and knit new bonds with each other.  protein denaturation – the undoing of protein’s natural structure by chemical or physical means by breaking the bonds that maintain the molecules’ folded shape.  pincé/pinçage – French for “stiff”, means to cook off tomato paste.  raft – A crust formed during the process of clarifying consommé, it is composed of the clearmeat and impurities from the stock, which rise to the tome of the simmering stock and rlease additional flavors.  reclarify – to make a cloudy consommé clear again, by adding egg whites with a pinch of salt and a little bit of acid.  clove spice – warm spice that is used to flavor meats, sauces and rice dishes.  solvent – liquid that dissolves a solid, liquid or gas solute.  solute – substance that is dissolved in solvent. STUDY QUESTIONS 1. Describe the ratio and procedure for making brown stock. 8lb bones, 1lb standard mirepoix, 6qt cold water, 1 standard sachet, 6oz tomato paste, 2 oz vegetable oil (if needed). Unless bones are fatty, heat roasting pan with enough oil to film it in a 425F-450F oven. Spread bones in pan and return to oven. Roast bones, stirring and turning time to time until they are deep brown, 30-45 minutes. Transfer bones to large enough stockpot for all ingredients, add 5 ½ qt of water and simmer. Discard excess fat from roasting pan, leaving enough for the pinçage. Place roasting pan on range and caramelize carrots and onion. Once they have achieved a rich brown color, add celery and cook until it begins to wilt and shrivel (10-15 minutes). Once proper color on mirepoix has been obtained, add tomato paste and continue to slowly cook until pinçage has obtained a rich brick reddish-brown color. Add remaining water to

deglaze fond from bottom of pan. Reduce liquid to a syrupy consistency. After stock has simmered for 5 hours, add mirepoix, reduced liquid and sachet. Continue to simmer at 180F- 185F, skimming as necessary, until rich flavor has developed with noticeable body and rich brown color, about 1 hour more. Strain stock. 2. What are three fundamental differences between white and brown stocks? In white stock, bones are rinsed before being simmered to reduce impuritites. In brown stock, bones are roasted and mirepoix is caramelized before being simmered. 3. What is the minimum cooking time for a brown veal stock? 6 hours minimum. 4. Define a consommé. A perfectly clear stock or broth, with exceptionally rich flavor, fat free, and an amber color (or color appropriate to the protein). 5. Describe protein denaturation and coagulation as it relates to the making of a consommé. Protein denaturation is the proteins of the clearmeat breaking up as the product heats up. Protein coagulation is the rebonding of loose protein strands. This relates to a consommé due to it eliminating any impurities in the soup, making it crystal clear. 6. At what temperature will proteins begin to coagulate? At 155F. 7. What is the basic formula for making 1 qt. of finished consommé? 40 oz. white stock, 4 oz. mirepoix (standard), 3 egg whites, 2 oz. tomato product, 1 satchet, 1 onion brulé, 12 oz. lean ground protein, salt 8. What is a clarification and when does a clarification begin to be referred to as a raft? Clarification is the combination of lean ground meat, egg whites, mirepoix, herbs and spice, and tomato (or other acidic ingredients). Clarification begins after the raft, due to the raft comining all the particles within the stock and have that is when one clarifies. 9. What is the main purpose of an onion brûlé in consommé? To flavor and color the consommé. 10. Describe protein coagulation as it relates to the making of a consommé.

Protein coagulation helps to eliminate all impurities in a consommé. 11. What is the purpose of an acid in the clarification of a consommé? Acid blends into the clarification to help the raft form properly as well as help flavor the consommé. 12. What are the guidelines for choosing an appropriate garnish for consommé? Introduces and influences other flavors. 13. What is the appropriate garnish for a consommé? 1 tsp. per 8 oz. cup. 14. What are the characteristics of a well-made consommé? Fat free, rich in flavor, crystal clear. 15. Describe the formula and method for reclarifing a cloudy consommé. Rapidly chill to 120F, beat 1 egg white per quart with salt and acid, heat to a gentle simmer until 130F, simmer gently until egg white raft coagulates, strain carefully through coffee filter. 16. What are globular proteins, and what ingredients are they found in? Globular proteins are protein strands that are soluble in water and spherical in shape. They are found in egg whites and in the blood of ground meat. 17. In order to develop the best color and flavor in consommé, how long should the consommé simmer for? 1 – 1 ¼ hours of simmering. 18. Why is it important to season the consommé prior to straining? This is to ensure any seasing that didn’t’ dissolve would be strained and not be in the final product, thus making it become cloudy. 19. Name four functions of water? (please be specific in your answers and explanation) Steaming – trapping moisture in a pan while cooking, Ice – used to cool off products quickly, Solvent – able to dissolve substances easily, Cleaning – able toa id in the cleaning of grease and oil on cooking equipment. 20. What is a food-chemical reaction?

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

A food-chemical reaction is the chemical reactions that occur during the cooking of food. This involves certain substances reactions to certain reactants such as heat, agitation, salt, or acid.

Unit 5 Homework - Aron Higgins

Related Documents