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Tle Cookery Revierwer 2.0

The document provides an overview of key concepts in cookery, focusing on stocks, soups, sauces, and poultry. It includes definitions of various terms, such as drumettes, mirepoix, and reduction, as well as guidelines for food handling and preparation. Additionally, it outlines traditional and non-traditional plating designs for serving poultry dishes.

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lucilleanasco10
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12 views1 page

Tle Cookery Revierwer 2.0

The document provides an overview of key concepts in cookery, focusing on stocks, soups, sauces, and poultry. It includes definitions of various terms, such as drumettes, mirepoix, and reduction, as well as guidelines for food handling and preparation. Additionally, it outlines traditional and non-traditional plating designs for serving poultry dishes.

Uploaded by

lucilleanasco10
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TLE COOKERY REVIEWER  Drumettes are the portion

between the shoulder and


STOCKS , SOUPS AND the elbow while the
drumsticks include the lower
SAUCES portion of the leg

stocks - flavorful liquid prepared by  . Whole Poultry- slaughtered


simmering meaty bones from meat or birds that have been bled
poultry, seafood and/or vegetables in and defeathered
water with aromatic  . Serving Size- standard
amount of food
bones- main ingredient of any stock, recommended for
except from vegetable stock. consumption.
acid products - ingredients is responsible  plating design includes a
for extracting the flavor and body from roasted chicken breast,
bones mashed potato, and buttered
washed and roasted- the bones in brown vegetables, is TRADITIONAL
stock being prepared Presentation.
2 parts onion, 1 part celery, and 1 part  NON-TRADITIONAL
carrot - right ratio for a mirepoix (STRUCTURED) - A bed of
clear soups- refers to the soups which vegetables and starches is
are based on a clear, unthickened centered on the plate and
Gazpacho - cold soup from Spain. arranged with the main item
Cheesecloth- used to clarify good quality on top.
consommé  TRADITIONAL-place the main
describe bouillon - Bouillon is used to course, starch and
describe broth that has been dehydrated vegetables.
into powder/cube  Whole chicken and turkey
ratio in making Roux- 1 part flour, 1 part kept in freezer
butter about12months.
 To properly thaw poultry -
I. Add correct amount of flour and stir Thaw slowly inside the
until fat and flour are thoroughly mixed. refrigerator to give tissues a
II. Melt fat. better chance to rehydrate
III. Heat the saucepan over medium heat. for about 12 to 24 hours or
IV. Cook to the desired degree of white, place it under running tap
blond or brown roux. water for ½ to 1 hour in their
THE RIGHT SEQUENCE (III,II,I,IV) original wrap.
 “Freezing doesn’t kill
Reduction- process takes place when the bacteria,it just makes them
sauces reduce as they are cooked Cold”
because the moisture is released in the  BASICS FOR HADLING FOOD
form of steam. SAFE: *in order:
1. SHOPPING
define Monter au Beurre- It is the process 2. STORAGE
3. PREPARATION
of whisking whole butter into a sauce to
4. THAWING C
give it shine, richness, and flavor. But it 5. COOKING
may also be enriched with liaison mixture 6. SERVING
or heavy cream. 7. LEFTOVER
8. REFREEZING

POULTRY-
 stag is a male chicke 10 . Symmetric
months of age. Balance
 To define a whole chicken
leg- It is the drumstick-thigh
combination which differs
from the leg quarter as it
does not contain a portion of
the back

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