chapter 11, mealtime favorites Flashcards
what are some uses for stock and broth
used as the base for many soups, cooking liquid for rice, pasta, or vegetables. also important in gravy
flavorful liquid that is made by simmering foods such as meat and aromatic vegetables in water
stock
is the liquid made form cooking meat and vegetables in water; however no bones are included, and seasoning is added
broth
when making stock or broth, use:
low-cost meats
what can be used to thickcen soup
roux, or puree
how does stew differ from soup
the vegetables and meat pieces are heartier in a stew because the liquid is more similar to a gravy
a cream soup made with shellfish
bisque
is a thickened soup with a thing white sauce base since it is made with a roux that is mixed with a diary product
cream soup
a thickened soup that be thickened by making roux or by adding a flour or cornstarch slurry
stew
if refrigerated, soups will remain fresh for:
3-4 days
soups with shellfish or fish should not be kept for more than
one day
what benefits does a topping give to a casserole
toppings help keep a casserole form becoming dry
list three foods or ingredients that should be added within the last hour of cooking when using a slow cooker
pasta, dairy, and dried herbs and spices
explain the advantages of using more than one type of green in a green salad
to create a variety of color, texture, and falvor
describe the preparation techniques that can help prevent rusting on lettuce leaves
prepare just before serving, tear lettuce into pieces using your hands, or a plastic knife
