Food Preparation Flashcards
What are the two types of custard?
Stirred and baked
What does moisture around the neck of an onion indicate?
Decay
Why do you clarify butter when making a roux?
The moisture content of whole butter tend to gelatinize the starch making it hard to work
A purée of fruits and vegetables to be used as a sauce is known as a ______.
Coulis
A white mirepoix does not have any ______ to keep the stock as colorless as possible.
Carrots
Although not a nutrient, ________ is necessary for healthy body function.
Fiber
Chicken stock should simmer for about ________.
3-4 hours
Unshucked oysters shall be identified by an attached tag that states what?
Name of the original shipper, official certificate number, and kind and quantity of shell stock
What is the best indicator of quality when inspecting fruit?
Taste
A calorie is a measure of _______.
Food energy
What is Fond Lie?
A brown stock thickens lightly with cornstarch
