Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Why does the recipe for Roast Brined Pork Loin with Date and Gorgonzola Stuffing include no pan gravy or jus?
  2. The recipes for Roast Pork Tenderloin with Kalbi Marinade and Loin or Rack of Venison Grand Veneur instruct you to dry the meat with paper towels before roasting. Why?
  3. In the recipe for Home-Style Meatloaf, why are the sautéed vegetables cooled after cooking in step 1?
  4. When plating a grilled steak with a sauce, how should the sauce be added to the plate?
  5. You have the following ingredients and would like to make a stir-fried dish with them: pork loin, bok choy, red pepper flakes, soy sauce, fresh ginger, garlic, cornstarch, water, oil, and salt. Explain what steps you would use to make this dish.
  6. Why is the menu term “New England Boiled Dinner” inaccurate?
  7. What is the difference between Veal Blanquette and Veal Fricassée?