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TLE 3 > Long test > Flashcards

Long test Flashcards

1
Q

simmering meat flesh, mirepoix, and aromatics

A

Broth

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2
Q

simmering animal bones and aromatics

A

Stocks

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3
Q

made from chicken bones

A

Chicken stock

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4
Q

made from beef and veal

A

White stock

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5
Q

made from roasted beef and veal

A

Brown stock

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6
Q

made from fish bones

A

Fish stock

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7
Q

flavor and body of stocks

A

Bones

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8
Q

chopped onions, carrots, and celery

A

Mirepoix

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9
Q

helps dissolve connectice tissues and extract flavor

A

Acid products

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10
Q

should be clear, wholesome and appropriate

A

Scraps and Leftovers

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11
Q

assortment of fresh herbs

A

Bouquet Garni

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12
Q

impart flavor and aroma

A

Seasonings

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13
Q

foundation of cooking

A

fonde cuisine

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14
Q

based on stocks with other ingredients

A

Soups

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15
Q

based on a clear, unthickened broth or stock

A

Clear soup

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16
Q

based on meat rather than bones

A

Broth

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17
Q

french word of broth that has been dehydrated

A

bouillon

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18
Q

cream soups based on bechamel sauce

A

Thick soups

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19
Q

simmering a crustacean

A

Bisque

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20
Q

vegetable soup thickened with starch

A

Purees

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21
Q

fish, shellfish or vegetables with milk and potatoes

A

Chowders

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22
Q

thickened with egg, butter, and cream

A

Veloute soups

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23
Q

sweet, may be served hot or cold

A

Dessert soups

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24
Q

sweet, may be served hot or cold

A

Dessert soups

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25
Q

from coconut milk, fruit, tapioca pearl

A

Ginataan

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26
Q

japanese azuki bean soup

A

Osheriku

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27
Q

sweet warm cantonese soup

A

Tonge sui (sweet water)

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28
Q

can be served hot or cold, can include alcoholic beverages

A

Fruit soups

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29
Q

strawberry puree with syrup of wine and sugar

A

Strawberry soup

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30
Q

kept at or below temperature

A

Cold soup

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31
Q

from andalausia, spain

A

Gazpacho

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32
Q

french puree

A

Vichyssoise

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33
Q

typical broth, clear soup, or starch thickened soup

A

Asian Soups

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34
Q

cold noodles serves in korean radish water (dongchimi)

A

Mul Naengmyeon

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35
Q

other thickening agents

A

Rice, flour, grain, cornstarch

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36
Q

basic principles of preparing soups

A
  1. Start with cold water
  2. Cut vegetables into appropriate sizes
  3. Select you protein-based
  4. Simmering
  5. Skimming
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37
Q

enhances the taste, add moisture, enhances appearance

A

Sauces

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38
Q

starting points for making “small sauces”

A

Mother Sauces

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39
Q

basic ingredient: milk, thickened with roux

A

Bechamel or White sauce

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40
Q

veal, chicken and fish broth thickened with blonde roux

A

Veloute Sauce

41
Q

emulsified sauce made from butter, egg yolls, lemon juice, and cayenne

A

Hollandaise

42
Q

brown roux based made with margarine or butter, flavor, brown stock

A

Brown Sauce or Espagnole

43
Q

from ham/pork stock and tomato products

A

Tomato sauce

44
Q

5 Cold sauces

A
  1. garlic mayonnaise, tomato sauce,teriyaki sauce, mustard, pan gravy
45
Q

sauces cooked ahead of time

A

cold sauces

46
Q

sauces made before used

A

hot sauces

47
Q

3 hot sauces

A

Hollandaise, garlic butter, veloute

48
Q

Thickening agents

A

thicken the sauce to right consistency

49
Q

most common thickening agent

A

starches

50
Q

principal starch

A

flour

51
Q

fat results in the fines sauces

A

Clarified butter

52
Q

used as substitute for butter

A

Margarine

53
Q

chicken fat, beef drippings, lard

A

Animal fat

54
Q

roux but no flavor

A

vegetable oil and shortening

55
Q

3 types of roux

A

White roux
Blond roux
brown roux

56
Q

common problems in sauces

A
  1. Discarding
  2. Oiling off
  3. Poor texture
  4. Synerisis
  5. Oil streaking
57
Q

Basic Finishing Techniques

A
  1. Reducing
  2. Straining
  3. Deglazing
  4. Enriching with butter and cream
  5. Seasoning
58
Q

several kinds of fowl used as food

A

Poultry

59
Q

young chicken 9-12 weeks

A

Broiler

60
Q

5-6 months

A

Roaster

61
Q

mature female chicken

A

hen or stewing chicken

62
Q

hen is also known as

A

culled layer

63
Q

male under 10 months coarse skin dark and toughened flesh

A

Stag

64
Q

hunted fowls

A

games

65
Q

surgically desexed chicken

A

capon

66
Q

hardened breastbone tip

A

Cock/Rooster

67
Q

selled during holidays

A

Jumbo broiler

68
Q

from china tender and flavorful

A

Peking duck

69
Q

2nd major source of egg and meat, popular in rizal

A

Itik

70
Q

domestic pigeon

A

Squab

71
Q

Market forms of poultry

A

Live poultry, Whol poultry, Dressed poultry, Ready to cook, Poultry parts

72
Q

Preparation of poultry for cooking

A
  1. Slaughter and bleeding
  2. Scalding
  3. Defeathering
  4. Evisceration
  5. Deboning
73
Q

fine and soft feet

A

young

74
Q

thick and scaly feet

A

old

75
Q

breasttip is soft

A

young

76
Q

breasttip is thick

A

old

77
Q

cuts which either fresh or frozen

A

Whole chicken

78
Q

cut: split front to back

A

Halves

79
Q

halves cut include the wing

A

Breast quarters

80
Q

breast quarter no wing

A

split breast

81
Q

breast quarter wo wing and back portion

A

Split breast without back

82
Q

drumette, midsection, tip

A

whole chicken wing

83
Q

wing flat or midjiint

A

midsection

84
Q

drumstick thigh combination

A

Whole chicken leg

85
Q

leg above knee joint

A

thigh

86
Q

lower portion of leg quarter

A

Drumstick

87
Q

hearts, licer, neck

A

giblets

88
Q

moist heat

A

mature birds

89
Q

dry heat

A

young birds

90
Q

roast chicken: breast side ___

A

down

91
Q

8 causes of food spoilage and contamination

A
  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
Q

process of cutting, boning, and portioning

A

Fabrication

93
Q

process of removing the bones

A

Deboning

94
Q

act of arranging meal on the individual plate

A

Plating

95
Q

how much food you choose to eat at one time

A

Portion

96
Q

standard amount to help gives advice on how much to eat

A

Serving

97
Q

all food items should be edible

A

Garnishes

98
Q

must compliment to the taste of hte dish

A

Accompaniment

99
Q

Factors to consider in Plating

A

Types of service wares
Plating
Garnishing
Sauces
Accompaniment

TLE 3 (1 decks)

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