期末考分兩天考~
今天主要是紙筆測驗(總成績7.5%)+刀功測驗(總成績10%)
下次上課則是考道具食材名稱(總成績5%)、製作美乃滋(總成績5%)
刀功的部分，老師給我們20分鐘，
要做出3個標準七邊的tourne、batonnet、julienne、macedoine、brunoise
評分標準包含了尺寸、型狀、速度、做出來成品數量等
Pratical knife cut exam，麻吉娜可能做的成品太少，所以最後被扣了10分，得了90....
tourne其實就是要練那個手感，練久了就會進步～
麻吉娜沒有任何刀功經驗，所以需要練很久(練了不下200個，練到手有點長繭了)
相信有刀功經驗的人，應該可以很快上手吧
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以下透露Chef Trinidad Silva的期末考紙筆測驗吧^m^
Match
|
|
Ans. |
沒用到--> |
A |
Cooking large pieces of meat using wood or charcoal smoke |
|
1 |
B |
Griller |
B |
Cooking a tender piece of meat with radiant heat |
|
2 |
E |
Rotir |
C |
Cooking in liquid over low heat covered with or without |
|
3 |
G |
Pocher |
D |
After searing the product is covered while roasting |
|
4 |
D |
Poeler |
E |
Using large tender cuts of meat cooked in a dry environment |
|
5 |
F |
Sauter |
F |
Small tender cuts cooked in a small amount of fat |
|
6 |
H |
Frire |
G |
To cook completely submerged in liquid |
|
7 |
C |
Braiser |
H |
Cooking tender pieces in a large amount of fat |
8. According to the French caisson what are the three main goals for Pocher technique?
In part flavor, hydration, tenderization
9. Describe in detail the difference between Demi-Glace and Glace de Veau
Demi Glace and Glace de Veau are stock reductions made from roasted veal bones, fresh herbs, and vegetables. Demi Glace is 50% Glace de Veau + 50% Espanole Sauce. Glace de Veau is then further refined and finished with additional ingredients.
10: Name the Mother Sauces with the main ingredients for each
Espagnole: ???
Bechamel: milk
Tomate: tomatoes
Hollandaise: egg yolks and fat
Veloute: white roux + white stock
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初級料理 Culinary Foundations (4)
