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periodical test 2 > tle > Flashcards

tle Flashcards

1
Q

flavorful liquid made by gently simmering bones, meat, seafood, and/or vegetables in a liquid to extract their flavor, aroma, color, and nutrients.

A

stocks

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2
Q

are sometimes added to enhance the stock’s flavor.

A

Herbs, spices and aromatic vegetables

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3
Q

It is the most important ingredient in a stock, as it provides flavor, color, and nutrients.

A

nourishing element

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4
Q

t may include any or a combination of fresh bones of beef, lamb, chicken, fish, veal, or game; meat or fish trimmings; and vegetables.

A

nourishing element

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5
Q

It is a mixture of coarsely chopped vegetables, usually carrot, celery, and onion, which is used to flavor stocks and various dishes. Most stocks are made up of one part mirepoix.

A

mirepoix

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6
Q

you need bigger cuts of mirepoix for a long time of cooking

A

true

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7
Q

It is a combination of fresh herbs and vegetables bundled together with twine and then added to a stock to give it more flavor.

A

bouquet garni

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8
Q

It is typically removed before the stock is used. It makes up around one part of a stock.

A

bouquet garni

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9
Q

Water or wine are ordinarily used to simmer the nourishing element, mirepoix, and bouquet garni to make a flavorful stock.

A

liquid

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10
Q

why do we need to not put too much wine in soups?

A

para di mag overlap yung lasa ng wine kase masyadong strong yung wine

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11
Q

The liquid should be cold to bring out maximum flavor and to keep the stock from becoming cloudy during the cooking process.

A

liquid

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12
Q

what are the components of a stock?

A

nourishing element, mirepoix, bouquet garni, liquid,

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13
Q

what are the principles in making a stock? (by order)

A
  1. use cold water
  2. simmer the stock gently
  3. skim the stock
  4. strain the stock
  5. cool the stock
  6. remove the grease from stock
  7. store and label properly
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14
Q

what is the best way to cool a stock?

A

ice-bath

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15
Q

all stock has this component

A

mirepoix

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16
Q

why do we need to use cold water in making stock?

A

help in dissolving blood and other impurities that may be in the nourishing element, as well as the other ingredients.

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17
Q

what will happen to the stock if hot water is used?

A

he impurities will coagulate at a faster rate and will remains dispersed in the stock. This, in turn will make the stock cloudy.

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18
Q

why do we need to simmer rather than boiling?

A

simmering better draws out the natural flavors of the ingredients than boiling

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19
Q

why do we need to cool the stock quickly?

A

to prevent food-borne illnesses.

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20
Q

how do you remove the grease from the stock easily?

A

his can be done easily by first refrigerating the stock and then spooning out the layer of fat that forms on the surface.

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21
Q

the stock should last between how many days?

A

4 to 7 days

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22
Q

It is made from the roasted or browned bones of chicken, veal, beef, or game bones.

A

brown stock (fond brun)

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23
Q

what is the french term for brown stock?

A

fond brun

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24
Q

The bones are typically roasted with the mirepoix, which brings out more color and flavor.

A

brown stock (fond brun)

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25
Q

what is fond?

A

yung tira-tira sa pan kapag nagluluto

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26
Q

It consists of different kinds of vegetables and flavorings such as herbs and spices.

A

vegetable stock ( fond de legume)

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27
Q

what is the french term for vegetable stock?

A

fond de legume

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28
Q

should not include strongly flavored vegetables.

A

all-purpose stock

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29
Q

what are some examples of strongly flavored vegetables?

A

artichoke, cabbage, brocolli and cauliflower

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30
Q

what are the basic ingredients in vegetable soup?

A

onions, garlic, leaks, carrots etc

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31
Q

It is made by gently simmering the bones and head of finfish, and shellfish.

A

fish stock ( fond de poisson)

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32
Q

what is the french term for fish stock?

A

fond de poisson

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33
Q

Fish stock can be boiled down and reduced by around 50 percent to create a concentrated stock referred to as?

A

fish funnet

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34
Q

It is made by gently simmering bones that have not been roasted or browned though some cooks, blanch the bones beforehand.

A

white stock (fond blanc)

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35
Q

what is the french term for white stock?

A

fond blanc

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36
Q

These are cooked together with a white mirepoix.

A

white stock (fond blanc)

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37
Q

a combination of lightly coloured, chopped, uncooked vegetables designed to add flavour and aroma to a dish without affecting the colour of the dish

A

white mirepoix

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38
Q

it is a great example of white stock

A

chicken stock

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39
Q

are the foundation for soups and sauces, it can also be a substitute for water

A

stock

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40
Q

if you cook a stock in a short period of time, what kind of color will you get?

A

a light colored stock

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41
Q

A stock that is reduced until it is thick and syrupy in consistency. It has a very concentrated flavor and is added to vegetable, meat, poultry, and fish dishes

A

glace/glaze

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42
Q

Veal bones have more ??? than beef bones

A

collagen

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43
Q

A dish which may be hot or cold that is made by combining various ingredients with a liquid

A

soup

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44
Q

what are the most common ingredients in making soup?

A

meat and vegetables

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45
Q

a rich flavorful stock

A

broth

46
Q

is made from stock with extra meat and seasoning

A

bouillon

47
Q

a perfect clear thin soup. It is made by clarifying a rich stock using added meat and flavoring ingredients

A

Consomme

48
Q

It has thicker consistency and fuller body than thin soup. It is made with the addition of the thickening agents such as starch, cream, vegetables puree, butter, or liaison.

A

thick soup

49
Q

made by beating egg yolks and heavy cream until smooth

A

liasion

50
Q

is quite heavy and thick. The main ingredients are vegetables that are ground in a blender until smooth.

A

puree soup

51
Q

are thickened with roux and finished with cream. It can be made with cooked vegetables until tender. They can then be pureed, if desired, so that they can be easily stirred into the soup.

A

cream soups

52
Q

how do you make roux?

A

melt some butter then add flour

53
Q

how many minutes do you need for a white roux?

A

3-5 mins

54
Q

how many minutes do you need for a blonde roux?

A

8-10 mins

55
Q

how many minutes do you need to make brown roux?

A

25-30 mins

56
Q

specialty soups are also known as what?

A

national soups

57
Q

are those that originated from a particular geographic area or region.

A

specialty soup

58
Q

are thick, creamy soups made with the strained broth of seafood.

A

brisque

59
Q

where did brisque originated? and what classification of soup is brisque?

A

france, specialty soup

60
Q

can also be made from a purée of vegetables or fruits

A

bisques

61
Q

is a thick, chunky and creamy soup, made from fish, shellfish, and vegetables. The liquid ingredient added is cream or milk and thickened with roux.

A

chowder

62
Q

where did chowder originated and what is its classification?

A

england, specialty soup

63
Q

what kind of soup is bouillon, consomme and broth?

A

thin or clear soup

64
Q

what classification of soup is cream soup and puree soup?

A

thick soup

65
Q

prepared hot and served cold. It uses cream to thicken and is often added after the soup is chilled.

A

cooked cold soup

66
Q

It is made with chopped and pureed vegetables and/or fruits. Yogurt or cream can be added to make these soups thicker and richer.

A

uncooked cold soups

67
Q

add a complexity and depth of flavor to even the simplest of dishes.

A

the different kinds of sauces

68
Q

what are the classification of soups?

A

thin or clear, thick, specialty

69
Q

a thickened liquid, richly flavored to complement a dish. These also add moisture and enhance the overall quality of various food preparations.

A

sauces

70
Q

provide the body and base of the sauce.

A

liquid

71
Q

the most commonly used liquid ingredient in sauces.

A

stock

72
Q

what is the difference between warm sauce and cold sauce?

A

sa cold sauce, di gaano niluluto pero sa warm sauce niluluto.

73
Q

Either all-purpose or bread flour.

A

flour

74
Q

It may be combined with melted butter or drippings to thicken a sauce, or combined with water and then added to the sauce, a mixture known as

A

whitewash

75
Q

It is cooked mixture of equal parts of fat and flour.

A

roux

76
Q

Types of Roux?

A

white, blond and brown

77
Q

s a mixture of equal parts of butter and flour to form a paste. It is used for quick thickening at the end of the cooking to finish the sauce.

A

beurre manie

78
Q

what is the difference between roux and buerre manie?

A

we usually add roux in the beginning of cooking the sauce and we also cook the roux but in buerre manie, we usually add this in the end of the cooking and is not cooked.

79
Q

produces a clear sauce with glossy texture. It is dissolved in cold water until smooth, before stirring into hot liquid.

A

cornstarch

80
Q

thicken the liquids quickly. These are useful if smoothness of texture is not desired.

A

breadcrumbs

81
Q

constrach is used and mabilisan lang ginagamit

A

slurry

82
Q

a mixture of chopped, mashed and strained vegetables.

A

vegetable purees

83
Q

the most commonly used flavorings and seasonings in sauces are

A

salt, pepper, mustard, vinegar, spices and herbs

84
Q

are those that are commonly prepared and served cold, though there are some that are cooked and allowed to cool before serving.

A

cold sauces

85
Q

are those that are prepared and served hot or lukewarm

A

warm sauces

86
Q

what are the types of cold sauces?

A

oil sauces and compound butter

87
Q

a type of oil as its base, usually olive oil or vegetable oil.

A

oil sauces

88
Q

may be served as dressings for salads

A

oil sauces

89
Q

an emulsion of oil and egg yolks.

A

mayonnaise

90
Q

a combination of oil and acid, typically vinegar or citrus juice.

A

vinaigrette

91
Q

made by mixing different herbs, spices, and other flavorings into whipped butter, which may then be shaped into a log and refrigerated.

A

compound butter

92
Q

a white sauce, made with milk and thickened with roux.

A

bechamel sauce

93
Q

Crème/cream, Mornay Soubise ,Nantua,Cheddar and Mustard

A

secondary sauce of bechamel

94
Q

It is a stock-based white sauce. It can be made from chicken, veal, or fish stock.

A

veloute

95
Q

Normandy, Bercy, Hungarian, Mushroom,Aurora,Poulette, Shrimp and Herb seafood sauce

A

secondary sauce for veloute

96
Q

It is traditionally made of a rich meat stock, a mirepoix of browned vegetables.
A nicely browned roux, herbs and sometimes tomato paste.

A

espagnole

97
Q

Marchand de Vin Sauce (Red Wine Reduction),Robert, Charcutiere,Lyonnaise, Chasseur, Berc

A

secondary sauce of espagnole

98
Q

It is made with an emulsion of egg yolks, fat. and lemon juice.

A

hollandaise

99
Q

Bearnaise, Dijon, Foyot, Choron,Maltaise and Mousseline sauce

A

secondary sauce to hollandaise

100
Q

t is made from stock and tomato products seasoned with spices and herbs.

A

tomato sauce

101
Q

Spanish, Creole, Portuguese and Provencale sauce

A

secondary sauce to tomato sauce

102
Q

Characteristics of a good sauc

A

Has the proper texture
Has a concentration of flavor that will complement and not overpower the dish it will be served with.
Has a glossy appearance
Has a color that is consistent with the ingredients with which it has made from
Has the proper consistency

103
Q

When taken from storage, ??? need to be boiled for at least two minutes.

A

stocks

104
Q

Never reheat ??? more than once after re-boiling

A

stocks

105
Q

They must be cooled quickly within 90 minutes of taking off the stove.

A

Stocks

106
Q

All ??? for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage.

A

soups

107
Q

Pack in watertight containers allowing ½ -inch headspace for wide-topped containers and ¾ inch headspace for narrow-topped containers.

A

soups

108
Q

It may also be stored in blocks if freezer space is limited.

A

soups

109
Q

why do we need to cool the sauce rapidly?

A

to inhibit the growth of harmful bacteria and microorganisms

110
Q

On what ways can we cool down a sauce?

A

Ice bath or put in an ventilated area

111
Q

what is the last things that we add in the sauce before putting it in the fridge

A

Pour melted butter on top of the sauce or cover it with a piece of oiled parchment paper before storing.

112
Q

storing sauces by order

A

cool it down using ice bath or put in a ventilated area
store large quantities of sauce in smaller containers
put melted butter or cover it up with a piece of oiled parchment on top
pour sauce in cube tray
place in plastic containers with tight lids and label

periodical test 2 (8 decks)

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