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1. PC3 > Soups & Beverages > Flashcards

Soups & Beverages Flashcards

1
Q

What makes “Green” Teas Green?

A

Minimal Oxidation

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2
Q

What is a Tisane?

A

a Blend of herbs and other plants and spices that are often called teas but do not contain any tea.

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3
Q

What is a Fortified Wine?

A

Wine with an added distilled beverage (usually brandy)

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4
Q

What is the Most Common Liquor License Class for Restaurants in BC?

A

Class B

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5
Q

What Temperature should Wine be Stored at?

A

13º to 15ºC or 56º to 60ºF

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6
Q

What Temperature should Beer be Stored at?

A

4º to 6ºC

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7
Q

What is the highest Alcohol % available of wine?

A

15-16% as the alcohol starts killing the yeasts. These are usually late harvest or ice wines

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8
Q

What Temperature should Wine be Served at?

A

White at 12ºC Red at 18ºC

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9
Q

What are the Two General Classifications of Soup?

A

Clear/Unthickened and Thickened

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10
Q

What is a Bisque?

A

Cream Soup made of Shelfish

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11
Q

What is a “Onion Brulee”?

A

“Burnt Onion” a deeply Carmelized Onion Half used to colour or flavour stocks, soups, and sauces

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12
Q

What is “Onion Pique”?

A

an Onion with a Baylead pinned to it with whole cloves. Used to Flavour Soups, Stocks, and Sauces

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13
Q

What is “Potage”?

A

a General Term for Soup. Sometimes specifically associated with Thick or Hearty Soup

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14
Q

What is Consomme Printaniere?

A

a Garnish of Brunoise Spring Vegetables

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15
Q

What is Consomme Paysanne?

A

a Garnish of Brunoise Leek, Carrot, Celery, Turnip, and Cabbge

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16
Q

What is the Consomme Garnish “Diablotins”?

A

Small, square cheese crusts

17
Q

What is the Consomme Garnish “Madrilene”?

A

Tomato concassée (tomatoes peeled and diced) and sherry

18
Q

What is the Consomme Garnish “Royale”?

A

An unsweetened custard usually cut into diamond-shaped lozenges

19
Q

What is the Consomme Garnish “Celestine”?

A

Crepes that have been sliced thinly

20
Q

What is Vichysoisse?

A

A Cream Soup with Potato or Leek, often served cold

21
Q

What is Mulligatawny?

A

A Puree of Chicken Stock, Lentil or Rice, and Coconut Milk. Garnished with Apple and Raisin, seasoned with Curry Powder

22
Q

What is Potage Saint Germain?

A

Green Pea Puree Soup

23
Q

What is Panada?

A

Stale Bread, Boiled to a Pulp. Sometimes used to Thicken other Soups

1. PC3 (7 decks)

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