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IDK > tieleeee > Flashcards

tieleeee Flashcards

1
Q

flavor building

A

-appearance
-aroma
-taste
-mouthfeel
-temperature

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2
Q

can be likened to painting

A

building flavor

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3
Q

2 types of flavors of a dish

A

primary flavors and secondary flavors

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4
Q

the flavors of the other ingridients in the dsh that enhance the flavor of the main ingridients

A

secondary flavors

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4
Q

the flavor of main ingridients

A

primary flavors

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5
Q

when the primary flavors and secondary flavors combine well to create a balance of taste and aroma

A

flavor profile

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6
Q

means adding a new flavor which results in the changing of the original flavor of the food

A

flavoring

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7
Q

means to bring out the natural flavors of a food without changing its flavor

A

seasoning

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8
Q

important parts of the cooking process

A

seasoning and flavoring

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9
Q

are the leaves flowers or stems of plants that have aromati properties

A

herbs

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10
Q

are the seeds fruits bark and roots of plant and trees

A

spices

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11
Q

also used to make medicines, cosmetics,and fragrances and not only for garnish

A

herbs and spices

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12
Q

common seasoning and flavoring ingridients

A

salt
pepper
onions garlic and other aromatic vegetable
lemon or calamansi juice
wine, whisky, beer and other alcoholic beverages
herbs and spices

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13
Q

most important seasoning ngridient

A

salt

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14
Q

also known as peppercorns and they come in black white and green

A

pepper

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15
Q

contribute rich flavor and aroma to dishes

A

onions garlic and other aromatic vegetables

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16
Q

usually available all year

A

onions and garlic

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17
Q

used to flavor soups, sauces, and main dishes. some wines require cooking or reduction to bring out desired flavor

A

wine, whisky, beer, and other alcoholic beverages

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17
Q

perks up a dish they create a nice balance with fats and creams

A

lemon or calamansi juice

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18
Q

is a herb widely used in cuisines all over the world

A

basil

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19
Q

the needle lke light green leaevs and have a bitter slightly sour taste and commonly used in stuffing roast meats

A

rosemary

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20
Q

the leaves are aromatic and have a warm and slightly bitther taste. it is known as the pizza herb

A

oregano

21
Q

has tiny brownish green leaves component of boquet garni

A

thyme

22
Q

are stiff dark green oval leaves they are highly aromatic

A

bay leaves

23
Q

curly leaf or flat leaf the leaves have a delicate and sweet flavor often used as garnish

A

parsely

24
Q

the plant that produces colander leaves the leaves looks like a flat parsely and is widely used in asian culture

A

cilantro

25
Q

the leaves are aromatic have a sweet flavor and a cool aftertaste

A

mint

26
Q

varieties of mint

A

spearmint and peppermint

27
Q

the ground form f red hot chile small amount give a pleasant spiciness to soups and sauces

A

cayenne or red pepper

28
Q

the ground form of sweet red chili it is used to season andcolor rice, stwes and soups

A

paprika

29
Q

aromatic bark of the cinnamon or cassia tree used as a flavoring ingridient and a condiment

A

cinnamon

30
Q

is highly flavorful liquid derived from simmering the bones, of beeef veal, chicken and fish with the addition of aromatic vegetable and other flavorings and seasonings

A

stock

31
Q

fond

A

base/ foundation

32
Q

ingridients for making stock

A

bones, mirepoix, acids, herbs and spices, trimmings and other scraps

33
Q

are primary ingridient of stocks aside from water

A

bones

34
Q

a mixture of aromatic vegetables used to flavor not on;y stocks but also sauces stews and a wide array of dishes (50 onion 25 carrot 25 celery)

A

mirepoix

35
Q

can help break down connective tissues

A

acids

36
Q

used to flavor stockes

A

herbs and spices

37
Q

also called a spice bag or simply sachet, is a mis of herbs and spices inside a cheesecloth bag ties up with a string

A

sachet d’épices

38
Q

is a bundle of aromatic ingridients amd herbs tied with a string, leeks thyme parsely and bay leaf

A

boquet garni

39
Q

burnt onion is an onion cut crosswise. the cut surface is then browned in a skillet

A

oignon brûlé

40
Q

is a whole peeled onion with a bay leaf pinned to it with a whole clove

A

oignon piqué

41
Q

adding meat and vegetable trimmings to the stick you are simmering is a good way to utilize them

A

trimming and other scraps

42
Q

kinds of stock

A

-chicken stock
-white stock
-brown stock
-fish stock
-vegetable stock

43
Q

is ade from chicken bones

A

chicken stock

44
Q

is made from veal or beef bones. chicken bones can be added into small quntities

A

white stock

45
Q

is made from beef or veal bones that are first browned in the oven

A

brown stock

46
Q

made from fish bones and trimmings

A

fish stock

47
Q

is a flavorful fish stock and it is made by adding white wine

A

fumet

48
Q

can be from a variety of vegetables

A

vegetable stock

49
Q

a guide in building flavor

A

-choose quality ingridients
-there should be a balance of flavors
-as much as possible, make the individual ingridients of your dish flavorful
-season properly
use good-quality spices and herbs
-consider food paintings
-patiencw

50
Q

basic taste or flavor of foods

A

sweet sour salty bitter and savory (also known as umami)

51
Q

are added to brown stock to help break down collagen and it is a type of acids

A

tomato paste

IDK (19 decks)

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