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Sauces > Beef combinations > Flashcards

Beef combinations Flashcards

1
Q

State the main flavours of beef

A

Salty, umami, a little sweet and sour

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2
Q

Explain why grass fed beef is better than grain fed

A

It has more flavour

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3
Q

Explain what hanging does to beef

A

Makes the flavour deeper and gamier

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4
Q

Explain why bacon might be added to beef

A

It enhances the meaty flavour and provides some fat to lean cuts of beef

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5
Q

Name the root vegetable often served with corn beef

A

Beetroot

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6
Q

Describe the effect of adding anchovies to a beef joint or stew

A

Intensifies the meat flavour, provides juiciness

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7
Q

Name a common anise based sauce used with beef steak

A

Bearnaise

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8
Q

Describe how bell peppers can function on a beef skewer

A

They catch the meat juices

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9
Q

Explain why blackberry sauce goes well with beef.

A

It gives a tartness, herbaceous and spicy flavour that complements the beef’s sweetness

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10
Q

State the type of cheeses that complements the tang of an aged beef joint or steak

A

Blue, stilton, roquefort

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11
Q

State the flavour correlation between beef and broccoli

A

Both have an iron or ‘ferrous’ tang.

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12
Q

Explain the origins of cabbage and beef in the US.

A

Gammon was traditionally served with cabbage by the Irish. Beef was cheaper in the US for the immigrants of Ireland, so they started to serve it with beef instead.

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13
Q

Explain why caper is well suited to beef

A

Capers are a tropical relation to the mustard family. They contain mustard oil.

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14
Q

Explain the history of beef and carrots

A

The upper class ate rib of beef with carrots. The working classes could not afford rib, so they boiled brisket and stuck carrots in with it.

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15
Q

Describe the effect of celery in beef stew

A

Celery creates a depth of flavour to the broth. They also sweeten as they cook.

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16
Q

Name the spicy dish often associated with South America, but actually thought to come from Texas

A

Chili con carne

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17
Q

Name the spice beginning with “c” often used in Greek meat dishes, such as pastitsio

A

Cinnamon

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18
Q

Describe the effect of a small number of ground cloves in beef gravy

A

It enhances the flavour by adding a bittersweet warmth. The gravy becomes darker and more concentrated.

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19
Q

State the region that commonly pair beef with coconut

A

South East Asian/Thai

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20
Q

Describe the effect of coffee when used as a marinade for beef

A

It gives a quite intense gamy flavour

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21
Q

Name the famous fast food classic that combines the flavour of dill with beef

A

The Big Mac!

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22
Q

Describe the flavour of raw beef

A

Mild ammonia with a hint of pepperiness and gentle fishiness

23
Q

Explain why a raw egg yolk is added to beef tartare

A

The yolk emphasises the meat flavour

24
Q

Name the effect of garlic on beef

A

It brings out the butch character

25
Q

Explain why ginger is well suited to beef

A

Beef loves tangy flavours

26
Q

Explain the link between beef and hard cheese

A

Hard cheese is thought to have a brothy flavour similar to a beef stock cube

27
Q

Describe the effect of horseradish on beef

A

It has a sharp and slightly sour bite that gives an edge to rich beef sauce

28
Q

Describe the flavour of juniper to a beef sauce

A

They add a spicy, aromatic and fruity flavour

29
Q

Explain why Italians add lemon to beef slices

A

To lift the flavour of the beef and enhance the flavour of the chianti they drink with it

30
Q

State the flavour of beef that allows it to stand up to lime

A

The metallic tang

31
Q

Name the dish where liver is traditionally combined with beef

A

Beef Wellington

32
Q

List two instances where beef is combined with mint

A

Vietnamese beef soup, Portuguese beef broth

33
Q

Give 3 suggestions for serving beef with mushroom

A

Garnish for a steak; stroganoff; beef pie

34
Q

Name the oily fish sometimes paired with beef in Italy

A

Tinned tuna, as it has a meaty flavour

35
Q

Explain why black olives are added to a beef stew broth

A

They give a darkness and deep briny flavour to a beef daube (slow cooked beef in some sauce)

36
Q

Name two dishes that involve beef and onions

A

Philly sandwich, French onion soup made from beef stock

37
Q

Describe the context in which you would add orange to beef

A

Slow cooked beef dishes

38
Q

Explain why oyster or oyster sauce is added to beef

A

Its salty flavour greatly enhances the flavour of the beef

39
Q

Name the sauce that contains parsley, olive oil, garlic, red wine vinegar and seasoning that is sometimes paired with a steak

A

Chimichurri

40
Q

Suggest why parsnip is a more interesting pairing to beef than (e.g.) carrot

A

The flavour is more complex - sweet, earthy, nutmeg, parsley hints. Parsnip also complements saltiness well

41
Q

Explain the role peas can play when added to a beef stew

A

They can soak up the flavours of the beef and then help lace this through the dish

42
Q

State a dish that combines beef and peanut

A

Thai Mussaman curry

43
Q

Name a country that are known to combine pear with beef

A

Korea

44
Q

Explain why pork is added to beef to create meatballs

A

It provides a sweeter aspect to the ferrous notes of the beef

45
Q

Explain why potato should not be stored lower than 7 degrees

A

The starch begins to turn to sugar and so when the potato cooks it caramelises and becomes bittersweet

46
Q

List 2 dishes that include potato paired with beef

A

Steak frites, roast beef and roasted potatoes

47
Q

Give an example of shellfish combined with beef and explain why it is done

A

Surf and turf. The salt aspect of the shellfish can enhance the beef flavour.

48
Q

Explain the role of swede in a beef pasty

A

The sweetness off sets the savoury flavour of the meat

49
Q

Describe the effect of thyme in a beef stew

A

Provides layers of herbal and spicy flavour to the richness of the meat dish

50
Q

List a dish that combines beef with tomatoes

A

Lasagne

51
Q

Name the expensive ingredient that Italians and French might shave on top of beef

A

Truffle

52
Q

Explain the role of pickled walnuts in a beef stew

A

They provide a piquancy (sharp tang) to the rich stew.

53
Q

Describe the effect of watercress added to steak in a sandwich/baguette

A

The peppery and mustardy flavour complements the sweetness of the meat

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