d3 oct exam (except for a.p) Flashcards
it is a flavored liquid made with bones and scraps of meat, poultry, or fish
stock
give 4 TYPES of stock
white stock
brown stock
fish stock
vegetable stock
it is very pale compared to the other stocks hence for its name
white stock
give parts of the stock
bones and trimming
wate
aromatics
mirepoix
what is a mirepoix composed of
chopped carrots, onions, and celery
it is a liquid-based food that is served at the start of the second part of the meal
soup
give the 7 types of soups
clear
broth/bouillon
consomme
cream
pureed
bisque
chowder
what is the difference of bisque from chowder soup
bisque - pureed
chowder - not pureed
it is a soup made with thin bechamel sauce or roux to thicken it
cream soup
it is a thickener made by combining flour with butter
roux
it is a liquid , cream, or semi-solid food served on or used in preparing other food
sauce
what are the ingredients in making a sauce
liquid
thickening agents
seasoning
it is a type of sauce that is tangy, buttery and made with clarified butter
hollandaise
it is a sauce that is lighter and thinner than bechamel sauce
veloute/blonde
it is any type of sweet food and beverage that is served at the end of the meal course
dessert
it is a soft, sweet and spongy baked products
cakes
it is viscous, flavored, and colored
gelatins or jellies
what is the difference of puddings from custards
pudding - thickened dessert
custard - made up of blended eggs and milk/cream
it is the logical arrangement of ideas
patterns of development
it is a pattern of development that is storytelling
narration
these are terms from which it can be better understood
context
it is a traditional text
linear text
what is linear text also called
linear reading
it allows the reader to create their own meaning (uses graphs)
hypertext
who coined the name hypertext
ted nelson
it is related to one or more other texts
intertext
give the 4 types of intertext
retelling
quotation
allusion
pastiche
it is the restatement of a story
retelling