| Study
Guide Progress Check #2 |
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| Chapter
8 |
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Stock Ingredients and Approximate Ingredient Proportions |
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Blanching Bones |
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White Stocks vs. Brown Stocks |
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Simmering times for different types of stocks |
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Glazes and Reductions |
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Bases |
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Sauces- Structure and Function |
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Roux |
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Other Thickening Agents |
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Finishing Techniques |
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Leading Sauces: Béchamel, Velouté, Espagnole
or Brown Sauce, Tomato Sauce, Hollandaise |
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Béarnaise |
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Small Sauces: Definition |
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Standards of Quality for Sauces |
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Butter Sauce |
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Pan Gravies |
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| Chapter
9 |
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Classifications of Soups
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*
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Clear soups, thick soups, specialty and national soups,
vegetarian and low-fat soups |
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Service of Soups |
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Consommé |
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Vegetable soups |
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Cream Soups |
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*
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Curdling |
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Standards
of Quality for Cream Soups |
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Purée Soups |
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Bisques |
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Chowders |
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| Chapter
10 |
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Composition |
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Connective Tissue |
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Inspection:
Guarantee of wholesomeness and required by U.S. law |
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Quality Grading: not required by U.S. law |
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Yield Grading: How much usable meat in proportion to fat |
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Aging |
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Bone Structure: Mainly figure 10.3 and 10.6 |
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Tenderness and Appropriate Cooking Methods |
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Other Factors Influencing Choice of Cooking Methods |
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Barding and Larding |
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Searing and Sealing |
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Doneness |
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Juiciness |
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| Chapter
11 |
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Roasting and Baking, Broiling and Grilling, Pan-Broiling,
Sautéing, Pan-Frying, Griddling, Simmering, and Braising |
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| Chapter
12 |
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Composition |
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Maturity and Tenderness |
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Free- Range Chickens |
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“Light
Meat” and “Dark Meat” |
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Inspection and Grading |
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Differences among the different classes of chickens and the
appropriate cooking methods for each |
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Turkeys, Ducks/Geese |
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Table 12.1 |
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Handling and Storage of fresh and frozen poultry |
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Doneness |
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Purposes of Trussing |
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| Chapter
13 |
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Roasting and Baking, Broiling and Grilling, Sautéing,
Pan-Frying, Deep-Frying, Simmering and Poaching, Braising,
Dressings, and Stuffings |
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| Chapter
24 |
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Fundamentals of Plating, Garnish, Buffet Arrangement and Appearance,
Cold Platter Presentation, Hot Foods for Buffet |
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| Chapter
25 |
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Read the sections on Japanese, Chinese, Mexican, Italian,
and European Cuisine |
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