Outcome 2 Flashcards
Study, Test is on Oct. 12
Consomme
A clear broth made by simmering a broth or a stock. Fat Free
Stock
The liquid in which meat,poutry, and fish, or vegtables were cooked
Chowder
Are cream soups with pieaces of vegtables, or fish and potatos and various seasoning.
Cream Soup
Any type that is prepared by adding cream at the end of the cooking process. The finshed soup has smooth texture and rich flavor.
Broth
Soup consisting of meat or vegtable chunks, and often rice, cooked in stock,
Fish Fumet
Made from fish bones cooked in oil
Brown Stock is made from…..
Roasted Bones
What is White Stock made from?
Unroasted Bones
What is Skimming?
removeing (a substance) from the surface of a liquid
Ingredients in a Mirepoix
Onions, Celery, Bell Peppers, Carrots
Soup can be served in 2 different courses of the meal, when is this?
1) As a appetizer, to stimulate the apetite
2) The Main Dish
What is milk based thickened with?
Flour
What is an example of a stock based soup and a milk based soup?
SBS: Chicken Noodle, MBS: Tomato Soup
When your are preparing a stock based soup, what are the three preperation keys to success?
- Keep the stock at a gentle simmer
- Skim any foam or froth
- Simmer long enough for full flavor
Define the term gluten and describe its function in bread products.
A sticky, elastic protien that forms when flour is mixed with a liquid. Gluten makes the flour liquid sticky and elastic.
What is yeast and what does it needs in order for it to grow?
Yeast is a living microscopic organism that can be corverted into sugar or starch into carbon dioxide. Bakers yeast is what we use often for leavening when cooking.
Describe the difference between batter and dough? Give a few examples of each.
Batter- A mixture consisting flour and liquid that can be poured. Dough- A mixture consisting of flour and liquid that is thick and stiff enough to be handled or kneaded. Examples- B- Waffles and Pancakes, D- Biscuits and Rolls
What is a leavening agent?
Ingredient added to baked googs that produces gas bubbles which cause the baked goods to rise.
What are the leavening agents used in quick breads?
Eggs, Baking Soda, Steam, Baking Powder
What is the leavening agent used in yeast bread?
Yeast
Describe a good quality muffin?
- It will be round and bumpy at the top. (No Peak) 2. It will have an even texture inside
If you are making muffins for a breakfast party, what will happen if you over mix or under mix?
Overmix- causes quick breads to be tough and have tunnels. Undermix- Causes quick breads to be crumbly, dry, and have very few tunnels.
List the steps of muffin method of mixing
- Measure dry ingredients into bowl, mix, and make a well in the center. 2. Meaure liquid ingredients into a different bowl and stir. Add liquid ingredients to dry ingredients. 3. Mix until ingredients are blended. Batter will be lumpy.
List the steps of the biscuit method of mixing?
Measure a sift dry ingredients. Measure and “Cut in” shortening. Make a Well. Measure and add liquid ingredients. Stir with a fork untill mixture forms a ball.
What are the three leavening gases?
Air, Steam, and Carbon Dioxide
Describe the use of eggs in breads.
Sometimes eggs are used as a leavening agent. They also add color and flavor to the bread. They help blend the ingredients. Also help bread rise.
What are 2-3 ways you can shape bread rolls?
Swirl, Scroll, Braid
