Classic Cooking Techniques Flashcards

Which moist-heat method involves submerging food in liquid held between 160°F and 180°F (71°C–82°C)?

Answer: Poaching

Poaching uses a relatively low liquid temperature (160–180°F) that gently cooks delicate proteins without agitation.

What is the primary purpose of 'resting' meat after roasting?

Answer: To let juices redistribute throughout the muscle fibers

Resting allows muscle fibers to relax and reabsorb juices that were forced toward the center during cooking.

When making a classical French mother sauce, which ratio is correct for a blond roux used in velouté?

Answer: Equal parts fat and flour by weight

A standard roux uses equal parts fat and flour by weight to create a balanced thickening paste.

Which technique involves coating food in flour, egg wash, and breadcrumbs before pan-frying?

Answer: Breading (à l'anglaise)

Breading à l'anglaise is a three-step process: flour, egg wash, then breadcrumbs, forming a protective crust.

At what internal temperature should a beurre blanc sauce be held to prevent it from breaking?

Answer: Between 130°F and 160°F (54°C–71°C)

Beurre blanc is an emulsified butter sauce that breaks if it gets too cold (butter solidifies) or too hot (emulsion splits).

What distinguishes a 'fond' in classical cooking?

Answer: The caramelized bits stuck to the pan after searing

Fond refers to the browned, caramelized proteins and sugars that stick to the pan and are the base of pan sauces via deglazing.

Which cooking technique uses dry heat and hot air circulation in a sealed environment?

Answer: Baking/Roasting

Baking and roasting use dry oven heat with circulating hot air to cook food without added moisture.