Long test Flashcards
1
Q
simmering meat flesh, mirepoix, and aromatics
A
Broth
2
Q
simmering animal bones and aromatics
A
Stocks
3
Q
made from chicken bones
A
Chicken stock
4
Q
made from beef and veal
A
White stock
5
Q
made from roasted beef and veal
A
Brown stock
6
Q
made from fish bones
A
Fish stock
7
Q
flavor and body of stocks
A
Bones
8
Q
chopped onions, carrots, and celery
A
Mirepoix
9
Q
helps dissolve connectice tissues and extract flavor
A
Acid products
10
Q
should be clear, wholesome and appropriate
A
Scraps and Leftovers
11
Q
assortment of fresh herbs
A
Bouquet Garni
12
Q
impart flavor and aroma
A
Seasonings
13
Q
foundation of cooking
A
fonde cuisine
14
Q
based on stocks with other ingredients
A
Soups
15
Q
based on a clear, unthickened broth or stock
A
Clear soup
16
Q
based on meat rather than bones
A
Broth
17
Q
french word of broth that has been dehydrated
A
bouillon
18
Q
cream soups based on bechamel sauce
A
Thick soups
19
Q
simmering a crustacean
A
Bisque
20
Q
vegetable soup thickened with starch
A
Purees
21
Q
fish, shellfish or vegetables with milk and potatoes
A
Chowders
22
Q
thickened with egg, butter, and cream
A
Veloute soups
23
Q
sweet, may be served hot or cold
A
Dessert soups
24
Q
sweet, may be served hot or cold
A
Dessert soups
25
from coconut milk, fruit, tapioca pearl
Ginataan
26
japanese azuki bean soup
Osheriku
27
sweet warm cantonese soup
Tonge sui (sweet water)
28
can be served hot or cold, can include alcoholic beverages
Fruit soups
29
strawberry puree with syrup of wine and sugar
Strawberry soup
30
kept at or below temperature
Cold soup
31
from andalausia, spain
Gazpacho
32
french puree
Vichyssoise
33
typical broth, clear soup, or starch thickened soup
Asian Soups
34
cold noodles serves in korean radish water (dongchimi)
Mul Naengmyeon
35
other thickening agents
Rice, flour, grain, cornstarch
36
basic principles of preparing soups
1. Start with cold water
2. Cut vegetables into appropriate sizes
3. Select you protein-based
4. Simmering
5. Skimming
37
enhances the taste, add moisture, enhances appearance
Sauces
38
starting points for making "small sauces"
Mother Sauces
39
basic ingredient: milk, thickened with roux
Bechamel or White sauce
40
veal, chicken and fish broth thickened with blonde roux
Veloute Sauce
41
emulsified sauce made from butter, egg yolls, lemon juice, and cayenne
Hollandaise
42
brown roux based made with margarine or butter, flavor, brown stock
Brown Sauce or Espagnole
43
from ham/pork stock and tomato products
Tomato sauce
44
5 Cold sauces
1. garlic mayonnaise, tomato sauce,teriyaki sauce, mustard, pan gravy
45
sauces cooked ahead of time
cold sauces
46
sauces made before used
hot sauces
47
3 hot sauces
Hollandaise, garlic butter, veloute
48
Thickening agents
thicken the sauce to right consistency
49
most common thickening agent
starches
50
principal starch
flour
51
fat results in the fines sauces
Clarified butter
52
used as substitute for butter
Margarine
53
chicken fat, beef drippings, lard
Animal fat
54
roux but no flavor
vegetable oil and shortening
55
3 types of roux
White roux
Blond roux
brown roux
56
common problems in sauces
1. Discarding
2. Oiling off
3. Poor texture
4. Synerisis
5. Oil streaking
57
Basic Finishing Techniques
1. Reducing
2. Straining
3. Deglazing
4. Enriching with butter and cream
5. Seasoning
58
several kinds of fowl used as food
Poultry
59
young chicken 9-12 weeks
Broiler
60
5-6 months
Roaster
61
mature female chicken
hen or stewing chicken
62
hen is also known as
culled layer
63
male under 10 months coarse skin dark and toughened flesh
Stag
64
hunted fowls
games
65
surgically desexed chicken
capon
66
hardened breastbone tip
Cock/Rooster
67
selled during holidays
Jumbo broiler
68
from china tender and flavorful
Peking duck
69
2nd major source of egg and meat, popular in rizal
Itik
70
domestic pigeon
Squab
71
Market forms of poultry
Live poultry, Whol poultry, Dressed poultry, Ready to cook, Poultry parts
72
Preparation of poultry for cooking
1. Slaughter and bleeding
2. Scalding
3. Defeathering
4. Evisceration
5. Deboning
73
fine and soft feet
young
74
thick and scaly feet
old
75
breasttip is soft
young
76
breasttip is thick
old
77
cuts which either fresh or frozen
Whole chicken
78
cut: split front to back
Halves
79
halves cut include the wing
Breast quarters
80
breast quarter no wing
split breast
81
breast quarter wo wing and back portion
Split breast without back
82
drumette, midsection, tip
whole chicken wing
83
wing flat or midjiint
midsection
84
drumstick thigh combination
Whole chicken leg
85
leg above knee joint
thigh
86
lower portion of leg quarter
Drumstick
87
hearts, licer, neck
giblets
88
moist heat
mature birds
89
dry heat
young birds
90
roast chicken: breast side ___
down
91
8 causes of food spoilage and contamination
1. failure to properly refrigerate food
2. failure to thoroughly heat or cook food
3. infected workers
4. foods prepared a day or more before serving
5. raw contaminated ingredients incorporated into foods
6. cross contamination through improper cleaned equipments
7. failure to reheat at appropriate temp
8. prolonged exposure to temp prone to bacterial growth
92
process of cutting, boning, and portioning
Fabrication
93
process of removing the bones
Deboning
94
act of arranging meal on the individual plate
Plating
95
how much food you choose to eat at one time
Portion
96
standard amount to help gives advice on how much to eat
Serving
97
all food items should be edible
Garnishes
98
must compliment to the taste of hte dish
Accompaniment
99
Factors to consider in Plating
Types of service wares
Plating
Garnishing
Sauces
Accompaniment
