Chapter 12: Lunch Time Favorites

Question 1

Describe Stock (or Broth)

Answer 1

> is the flavorful liquid that is made by simmering food in water
meat products such as beef, poultry, and aromatic vegetables often used in broth
lengthy cooking time extracts rich flavor of vegetables, meat, and bones
herbs also added for flavor (good alternative to a lot of salt)
uses: soup base; cooking liquid for rice, pasta, or vegetables; liquid for making gravy
use low-cost meats (tough cuts of beef or pork or mature poultry are ideal)
long cooking process tenderizes meat
simmer large pieces of vegetables for additional flavor
can be added to soup or used in other dishes

Question 2

Describe bouillon

Answer 2

> convenience food as time saver
cubes or granules to make instantly clear, flavorful broth
is inexpensive and has many uses
uses: can be drunk as clear broth; vegetables and others can be added to make bouillon a soup; to flavor other dishes (cooking liquid for rice or pasta)
tends to be high in sodium

Question 3

Describe how to make broth from bouillon

Answer 3

> for 1 c. of broth, measure 1 c. of water and bring it just to a boil in microwave
add 1 bouillon cube or 1 tsp. of bouillon granules.
stir to dissolve

Question 4

Describe thickened soups

Answer 4

> most are thickened with a roux or by pureeing 1 or more of ingredients in soup
soup thickened by pureeing ingredients will have more coarse texture than soup thickened with roux
examples: cream soup, bisque, chowder, stew

Question 5

Describe cream soup

Answer 5

> is a thickened soup using dairy product for all or part of liquid
commonly made using thin white sauce
using cream rather than milk in white sauce gives soup thicker texture and richer flavor

Question 6

Describe bisque

Answer 6

> is cream soup made with shellfish

>typically thickened by using a roux as well as by pureeing 1 or more of ingredients

Question 7

Describe chowder

Answer 7

> is thickened cream or tomato based soup made with fish, shellfish, or vegetables

Question 8

Describe stew

Answer 8

> also thickened

>differs from soup in that its vegetables and meat pieces are heartier and it has a gravy type liquid

Question 9

Describe cold soups

Answer 9

> are sweet or savory
examples: gazpacho and strawberry yogurt
some do not require cooking
should be served well chilled at about 40 degrees
should be seasoned stronger than hot soups because low temperatures dull the sense of taste
taste-test right before serving and adjust seasoning as needed

Question 10

Describe prepared soup products

Answer 10

> many on market
is convenience food, versatile, and easy to use
many are high in sodium
when preparing, simply heat and serve
read label to see if they have been condensed

Question 11

Tell how to reconstitute condensed soup

Answer 11

> add water or milk to condensed soup to reconstitute it

Question 12

Describe dry soup mix

Answer 12

> usually contains bouillon, seasonings, dehydrated vegetables, and sometimes dehydrated meat
adding hot water rehydrates packaged dry soup
sometimes used as a seasoning ingredient for dips, gravies, meat loaves, casseroles, sauces, etc.

Question 13

Describe soup making

Answer 13

> use long, slow cooking to extract and blend flavors of each soup ingredient
use correct size pan (ingredients packed into small pan will take longer to heat uniformly and some vegetables could overcook and become mushy before other ingredients cook to their peak flavor and texture). pan too large may cause soup to heat so quickly that ingredients are not thoroughly cooked before liquid starts evaporating or scorching
when thickening, mix roux, flour, or cornstarch with cold liquid before adding to hot soup (this prevents thickener from clumping)
careful when adding milk or cream (it can scorch or curdle) so once dairy product added, don’t boil soup (unless being thickened with roux and boiling is recommended in recipe). For best results, gently warm milk or cream before adding to hot soup ingredients
remove fat that cooks out of meat products by using spoon to skin it off the top of hot soup, or allow cooked soup to sit in fridge long enough for fat to rise to top and solidify. then, simply lift off and discard hardened fat
soups are commonly garnished with croutons, grated cheese, parsley, paprika, or sour cream`

Question 14

Describe storing and reheating soup

Answer 14

> will keep for several days if refrigerated
soups made with fish or shellfish should not be kept for more than 1 day
when reheating broth-based soups, use medium heat; stir occasionally until heated through
when reheating soups containing milk or cream, heat them slowly, on low heat, stirring often until thoroughly heated
cream soups can separate or curdle if heated too quickly or at too high temperature
most soups freeze for up to 3 months
freeze soups in freezer safe, airtight containers
leave headspace at top of container (about 1/2’’) because food expands while freezing
freezing alters some flavors, so taste soup that has been frozen, thawed, and reheated prior to serving
adjust seasonings and ingredients as necessary
avoid freezing soups containing potatoes (they will become grainy in freezer)
cooked potatoes could be added to soup during reheating

Question 15

Describe casseroles

Answer 15

> is a recipe or meal that is made up of combined ingredients that are placed in one pan or dish
many used as a main dish
examples: chicken broccoli with rice and lasagna
many main dish casseroles consist of a grain or starch (pasta, potatoes, rice), 1 or more vegetables, and a meat
often a sauce or cheese are added
some main dish casseroles consist of a grain or starch and legumes;a sauce or cheese can be added

Question 16

Describe vegetable casseroles

Answer 16

> common type of casserole
can consist of 1 or more vegetables, a sauce, and possibly cheese and a crunchy topping
toppings such as buttered breadcrumbs often added to help keep casserole from becoming dry; they also add color, flavor, and texture

Question 17

describe advantages of casseroles

Answer 17

> good way to use leftovers
easy to prepare can be made ahead and frozen
economical and can be used to help stretch family’s budget
more expensive to serve a piece of meat to each family member than to spread few pieces of meat throughout casserole
nutritious
possible to combine several food groups such as protein, vegetable, and starch in 1 dish

Question 18

Describe the production of cheese

Answer 18

> cheese made from milk
milk from different animals makes different cheeses
hundreds types of cheese (type of milk and processing method determine type, texture, and color produced)

Question 19

Describe unripened cheese

Answer 19

> adding enzyme, bacteria, mold, yeast, heat, smoke, etc. to milk begins cheese-making process
milk curdles, and curds (solids) separate from whey (liquid)
cheeses consumed at this stage are classified as unripened cheese
examples: cream cheese, cottage cheese, and ricotta

Question 20

ripened cheese

Answer 20

> curds may be further treated, aged, and processed to form ripened cheese
examples: cheddar, blue, feta, and Parmesan

Question 21

nutritional value of cheese

Answer 21

> varies based on type of milk and processing used
whole, reduced fat, or fat free milk can be turned into cheese
fat content of the cheese will be equivalent to fat content of milk used for its production
is high in protein
contributes good amount of calcium and phosphorus to diet
contains niacin, thiamin, and vitamin A

Question 22

Describe natural cheese

Answer 22

> made using countless variations of methods mentioned above
each variation of ingredients and processing produces different cheese
can be processed in many ways
processing elongates shelf-life of cheese and changes its texture and cooking characteristics

Question 23

Describe pasteurized processed cheese

Answer 23

> is made from 1 or more natural cheeses
these cheeses are blended and pasteurized; emulsifiers added
pasteurization stops ripening process
has longer shelf life than natural cheese
keeps well and has consistent flavor
emulsifiers allow it to melt more smoothly than natural cheese
due to its processing, pasteurized processed cheese contains fewer nutrients than natural cheese
example: American cheese

Question 24

Describe processed cheese food

Answer 24

> made by blending 1 or more natural cheeses with other ingredients
this type of cheese contains more liquid and milk solids and has less fat (this makes it softer than processed cheese)
can be cold packed or pasteurized
often sold in jars or tubs

Question 25

Describe pasteurized cheese spread

Answer 25

> made in same way that pasteurized processed cheese is made
has more liquid and less fat than cheese food
can be used as spread or dispensed from can

Question 26

Describe imitation cheese

Answer 26

> made by substituting vegetable oils for some of milk fat that would normally be used to make natural cheese
does not melt as well as other cheeses
has different flavor and texture
is usually less expensive than other types of cheese

Question 27

Describe the proper storage and use of cheese

Answer 27

> vital to preserving quality of cheese
unripened cheeses kept in fridge and used by date on container
softer cheeses kept in fridge for 1 to 2 wks
when refrigerated, hard cheeses will keep for 3 to 4 wks
harder and drier cheese, longer it can be stored
wrap cheese well and place in airtight bag or other container
changing wrap each time cheese is opened helps prevent mold
block cheese doesn’t freeze well (will become crumbly)
plan to crumble or grate cheese that has been frozen, then use it in recipe where it will melt and its appearance will not matter
cheese (including cream cheese) can be frozen for 1 to 2 months
moldy cheese is not necessarily spoiled (some cheese is naturally moldy like blue cheese; mold is harmless and intended to be eaten)
other cheeses not naturally moldy but may become moldy before they can be used (if mold formed on cheese, don’t throw it out, simply cut off moldy portion and use cheese within week)
natural cheese continues to ripen and becomes stronger in flavor as it ages; therefore cheese that has become moldy will probably have stronger flavor)

Question 28

Describe serving and cooking with cheese

Answer 28

> when serving cheese as appetizer, allow natural cheese to sit out for about 30 min. in order to come to room temperature (this brings out its full flavor)
while hard cheeses usually firm enough to grate easily, semi-soft cheeses may require extra care. freeze soft cheese or any hard-to-grate cheese for about 30 min. to make firmer. larger-holed grater makes grating semi-soft cheese easier. When measuring grated cheese, fill the measuring and pack it lightly
four ounces of block cheese will yield 1 c. of grated cheese
cook cheese at low temperature for short period of time. heat should be just high enough to melt cheese. overcooking cheese will cause its texture to become stringy and tough
cheese will melt more quickly if it is cut into small pieces before it is heated. grate cheese before heating for even quicker melting
top dishes with cheese toward end of cooking time unless recipe indicate otherwise. allow just enough time for cheese to melt (5 to 10 min.)
processed cheese will melt to smoother consistency than natural cheese. cheddar cheese may have somewhat grainy texture when melted
substitute one cheese for another if they are similar in texture and flavor

Question 29

Describe sandwiches

Answer 29

> are popular, nutritious, and available in countless varieties
bread forms framework of sandwich and should complement filling without overpowering it
try virtually any variety of bread available– English muffins, croissants, tortillas, bagels, rye, whole wheat, etc.
good bread adds interest to sandwich
filling makes up body of sandwich (can be 1 or more ingredients)
filling ingredients should blend in flavor and complement bread
key: pair appropriate types of bread with tasty filling ingredients
more hearty fillings work best with firm breads, delicate filling with softer breads

Question 30

Give the tips and techniques for making the perfect sandwich

Answer 30

> breads too soft such as plain white bread tend to fall apart when filled with heavy or wet ingredients (firm bread best for many sandwiches)
use barbeque sauce, mayonnaise, or other binder to hold smaller pieces of food together and prevent them from falling out of sandwich (example: sloppy joe uses tomato sauce as binder, and egg salad is held together with mayonnaise
to prevent sauces from soaking through bread, toast bread or use spread such as butter or cream cheese on side of bread than will come in contact with filling
consider contrast of color, texture, and flavor when choosing filling ingredients
arrange sandwich attractively. cut sandwich in half or ion quarter diagonally to make it more attractive and easier to handle
add colorful accompaniments such as lettuce, tomato, cheese, onion, bacon, etc. to give both flavor and eye appeal
sandwiches can be served open-faced with sauce (example: open-faced roast beef with gravy. offset top piece of bread to reveal ingredients)
sandwiches best when fresh, but can be made ahead and frozen for up to 1 month. However, not all filling ingredients freeze well; some must be added when sandwich is ready to be eaten. These ingredients include lettuce, tomato, egg, and mayonnaise
keep sandwiches food safe. if taking sandwiches containing perishable ingredients away from home, it would be ideal to store them in fridge. if this not possible, use cooler or insulated bag with freezer pack to keep cold