Test 2 Flashcards
What is Beurre Manie?
1:1 uncooked butter and flour
What is Monter au beurre?
Adding butter at the end before serving.
Why is it important to have same size?
Cooking time and Presentation
Why do you refrigerate fruits - it slows down the ripening?
Respiration
What do you called the outside of the fruit?
Zest or Rind
Mother Sauce
Bechamel, Veloute, Espagnole,Tomato, Hollandaise
What are the members of cabbage Family?
Green Cabbage, Red Cabbage, Kale, Kohlrabi, Napa Cabbage, Savoy Cabbage, Bok Choy, Cauliflower, Brussels Sprouts,Broccoli and Rapini
What are the members of Onion Family?
Red Onions, Yellow Onions, Pearl Onions, Walla-Walla Sweet Onions, White Onions
What are the members of Root and Tuber Family?
Beets, Carrots, Celery Root, Jicama, Parsnips, Sunchokes (Jerusalem Artichokes), Radishes, Rutabagas, Turnips, Water Chestnuts
What are the members of Winter Squashes?
Acorn, Banana, Butternut, Hubbard, Pumpkin, Spaghetti
What is the Effect of PH( acid or alkali) on Texture?
cooking Veg in neutral or acidic water will preserve their texture, while an alkali will make them mushy
What are the derivatives of Demi-Glace?
Berry (Paris), Bordelaise, Chasseur, Diable, Diane, Estouffade, Financier, Fines Herbes, Lyonnaise, Madeira, Piquante, Poivrade, Porto
What are the derivatives of Veloute?
Normande, Allemande, Anchoise (Anchovy), Aromates (Aromatic), Bercy, Bretonne, Diplomante, Supreme, Vin Blanc (White WIne Sauce)
What are the derivatives of Bechamel?
Homard a l’Anglaise, Cardinal, Creme, Mornay, Soubise
What are the derivatives of Tomato?
Meat (Bolognese), Nantua, Portugaise, Provencale
