PH- measure of a foods acidity or alkalinity. When combined with the fat, the two essentially form a roux How long should a roux thickened-soup be cooked for? Why? roux thickened sauces are simmered for at least 20 minutes to cook out any starchy taste created by the flour. Singer is a term that refers to the sprinkling of flour over ingredients which have been cooked in fat. Fish stock is bones and aromatics are not sweated and is clearer Name the 4 traditional ingredients in a classic New England chowder? Pork seafood dairy potatoes What two factors contribute to the thickness of a chowder? Cream and roux. Support your answer with Fish fumet the bones are sweated with mirepoix before liquid is added, more flavorful. Outline the difference between a fish stock and a fish fumet. Starch activation what makes starch gelatin starch gelatinization the process where the intermolecular bonds of the starch molecule are broken down using water and heat, This occurs with roux at approximately 170 degrees Retro gradation of starch Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. Thickening agents s a substance which can increase the viscosity of a liquid without substantially changing its other properties. It is usually prepared from pork belly, or, more rarely, fatback. ratio and ingredient amounts for a purée soup using starchy vegetables 2-3 # main (starchy ingredients, 1# mirepoix, 1 - 1 ½ gallons stock decant pouring the fat off the liquid specialty soups A category of soups that includes International, Regional, Cultural, seasonal and cold soups. Food-mill Used to puree food to different consistencies thick soup soup that includes a thickening agent such as roux, cream, or vegetable puree Purée soup -Soups naturally thickened by puréeing one or more of their ingredients. Name three types of equipment used to purée a purée-style soup? food- mill blender food processor Give the ratio for a purée soup using starchy vegetables 1 gallon.Ģ-3 # main (starchy ingredients, 1# mirepoix, 1 - 1 ½ gallons stock Starchy vegetables- are mostly the roots, bulbs or kernels of the plant and hence it needs to be cooked before you eat them. The linear molecule associated with carbohydrates is known as? Glucose. Currently, Chef Jeff is the Food Service teacher at MCST, where he enjoys helping students explore their own passions, as they begin their lifelong journey.What is the proper method to keep a finished mashed potato warm? place on a 9inc hotel pan wrap in plastic wrap place in an bowl in a water bath. No honor or position, however, has been greater than teaching and inspiring others to follow their own paths to success as a teacher. It has been a long and gratifying journey from humble dishwasher to Executive Chef and with honors and accolades including NJ Seafood chef of the year. Chef Jeff spent portions of his culinary career cooking his way through Philadelphia, New York, Belize and Biarritz France to name just a few of the inspiring locales that allowed him to enjoy a career that spans 32 years of luxury hotels and resorts, to high volume and casual fine dining restaurants. Following graduation, he honed his craft in such esteemed kitchens as Boston Harbor Hotel, The Bay Tower Room and Select Restaurants. He continued to further his education at Johnson & Wales University, where he worked as a teaching assistant, and earned a Bachelor’s of Science in Culinary Arts with a concentration in leadership studies. ![]() Chef Jeff opted to major in food and nutrition and attend BOCES vocational school in East Syracuse, New York. ![]() He knew he was hungry for more (pardon the pun, but it’s accurate!). Food and cooking were always things he loved doing, but after spending time in a professional kitchen, he found that working with his hands was usually fun, pretty challenging and never ever boring. Chef Jeffry Wierzbicki began his culinary career at age 14, washing dishes at a Central New York Country club.
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