4Q: exam pointers

Question 1

means outside of work

Answer 1

hors d’oeuvres

Question 2

hot and be eaten with the fingers like :

Answer 2

canapes and crudites

Question 3

is essentially self-contained…

Answer 3

finger foods

Question 4

raw vegetable sticks

Answer 4

crudites

Question 5

small open-faced sandwiches

Answer 5

canapes

Question 6

introduction to the meal

Answer 6

appetizers

Question 7

a liquid food with stock

Answer 7

soup

Question 8

liquid food derived from bones of meat …

Answer 8

stock

Question 9

3 classifications of soup

Answer 9

clear, thick, special

Question 10

are especialy suitable for people seekjng lowfat food

Answer 10

clear soups

Question 11

simple, clear, flavorful from simmered meats

Answer 11

broth and bouillon

Question 12

clear, seasoned stock with veggies

Answer 12

vegetable soup

Question 13

clear soup that has undergone clarification

Answer 13

consomme

Question 14

are opaque and thickened bt either adding …

Answer 14

thick soups

Question 15

thick soups with ROUX

Answer 15

Cream soups

Question 16

thickened by pureeing

Answer 16

puree soups

Question 17

shellfish thick soups

Answer 17

bisques

Question 18

hearty soups

Answer 18

chowder

Question 19

are native to a paetucular country

Answer 19

specialty soups

Question 20

are low in calories and fat free

Answer 20

vegetables

Question 21

look for the ff characteristics in pirchasing veggies:

Answer 21

brightly colored veggies
blesmish-free surfaces
regular shapes and sizes
leaves should be crisp and free of wilting

Question 22

the basic veggie cooking techniques

Answer 22

boiling and steaming

Question 23

apply an intense heat

Answer 23

grilling and broiling

Question 24

gives veghies its deep imtense flavor because of its dry env

Answer 24

roasting and baking

Question 25

used for high moisture veggies

Answer 25

sauteeing and stirfrying

Question 26

requires batter lr breading

Answer 26

deep fryinh

Question 27

seasonings:

Answer 27

salt pepper herbs

Question 28

garnishes

Answer 28

sun dried tomatoes, sliced cheeses, toasted nuts

Question 29

enrichments

Answer 29

cream milk butter and oil

Question 30

frequently consumed and are uses as alts of meat

Answer 30

legumes

Question 31

examples of legumes

Answer 31

beans, lima beans, white beans, chickpeas, garbanzo

Question 32

hors d oeuvres prep

Answer 32

carefully, season, fresh and flavorful, easing colors, theme, fingers or fork

Question 33

appetizers

Answer 33

size, seasoning, presentation, edible, appeal, hot if hot

Question 34

substance that can redhce the risk of cardio diseases and cancers

Answer 34

phytochemicals

Question 35

ex of frozen producw

Answer 35

corn peas and lima beans

Question 36

stages of doneness:

Answer 36

blanched, parcooked, and fully cooked