TLE

Question 1

referred in French “fonds de cuisine” or foundation of cooking

Answer 1

stocks

Question 2

4 classification of stocks

Answer 2

white stock
chicken stock
brown stock
fish stock

Question 3

flavorful liquid prepared by simmering meaty bones from meat or poultry

Answer 3

stocks

Question 4

made from chicken

Answer 4

chicken stock

Question 5

made from beef or veal bones

Answer 5

white stock

Question 6

beef, veal bones that have been browned in oven

Answer 6

brown stock

Question 7

made from fish bones and trimmings left over

Answer 7

fish stocks

Question 8

6 products in preparing stocks

Answer 8

bones
mirepoix
acid products
scarp & left overs
seasoning & spices
bouquet garni

Question 9

most flavor and body of stocks are derived from_____ or beef, veal, chicken

Answer 9

bones

Question 10

it is the French term for the combination of coarsely chopped onions, carrots, and celery

Answer 10

mirepoix

Question 11

dissolves connective tissue, and extract flavor from bones

Answer 11

acid

Question 12

may be used in stock if clear, wholesome and appropriate to stock being made

Answer 12

scrap and left over

Question 13

French term of GARNISHED BOUQUET

Answer 13

bouquet garni

Question 14

assorted herbs of fresh herbs and aromatic ingredients tie in bundle

Answer 14

bouquet garni

Question 15

cooking time of WHITE BEEF STOCK

Answer 15

8-10 HRS

Question 16

cooking time of WHITE & BROWN VEAL GAME

Answer 16

6-10 HRS

Question 17

cooking time of VEGETABLE STOCK

Answer 17

45MINS-1HR

Question 18

cooking time of WHITE POULTRY AND GAME BIRD

Answer 18

3-4 HRS

Question 19

cooking time of FISH STOCK

Answer 19

45MISSYOU-1HR

Question 20

added to stock before the vegetable and scum rises

Answer 20

meat

Question 21

______ not usually added to stock, it will become salty

Answer 21

salt

Question 22

dried leaf from the bay tree

Answer 22

bay leaf

Question 23

cooking style developed by Cajuns

Answer 23

cajun seasoning

Question 24

sweet spice made from the bark of an ASIAN tree

Answer 24

cinnamon

Question 25

mixture of spices that used in Indian cooking to give a hot flavor

Answer 25

curry powder

Question 26

used especially as a source of oil, as demulscent

Answer 26

flax seed

Question 27

strong flavored root of a tropical plant

Answer 27

ginger

Question 28

thick and spicy yellow or brownish yellow sauce, eaten with meat

Answer 28

mustard

Question 29

made from the hard seed of tropical tree

Answer 29

nutmeg

Question 30

herbs that has green leaves with sweet smell

Answer 30

oregano

Question 31

red powder made from sweet peppers

Answer 31

paprika

Question 32

fried berry from an Indian plant that is ground to make pepper

Answer 32

peppers and peppercorn

Question 33

used in baked goods such as breads

Answer 33

poppy seed

Question 34

her that has sweet smell use as cooking and perfume

Answer 34

maryrose

Question 35

combination of spices rubbed into the surface of meat

Answer 35

rubs

Question 36

orange powder made from a type of flower

Answer 36

sairon

Question 37

long capsular fruit of vanilla that important article of commerce

Answer 37

vanilla bean