more spices/hersb Flashcards
Also known as “false celery”:
lovage
T or F: only cook with the bottom of the lemongrass
True
T or F: majoram is one of the few herbs whose flavor is stronger when its dried
True
T or F: Oregano has tiny dark green clumps of leaves
True
What ratio should you use dry herbs to fresh herbs?
Use 1/2 to 1/3 as much dried herbs as fresh herbs
When spoiled, fats are said to go”________”.
rancid
To “decant” something is to…
separate the solids from liquid with disturbing the sediments on the bottom
a sauce made from vegetable juice is sometimes referred to as an _______ or ______.
essence or tea
notable ingredient in creole sauce:
green bell peppers
notable ingredients in spanish sauce:
creole sauce and olives
notable ingredients in milanaise:
ham or tongue
modern tomato is thickened by _____ not by roux.
reduction
making _______is a quicker alternative to demiglace.
jus lie
supreme sauce is made by adding ______to chicken veloute.
cream
allemande sauce is made from adding lemon juice and a _______to veloute.
liason
bechamel sauce with american cheese is called:
cheese sauce
bechamel sauce with parmesan and gruyere is called:
mornay sauce
bechamel sauce with cream is called:
cream sauce
bechamel sauce with cream and crayfish butter is called:
nantua sauce
bechamel with onions and whole butter is:
soubise sauce
what are the 5 mother sauces?
bechamel, veloute, espagnole, tomato, and hollandaise
what is a liason?
a mixture of egg yolks and cream
one unit of cornstarch thickens about _____ as much liquid as flour.
twice
Tor F: making roux always add to the HOT ingredient
True
