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Quarterly exam! > TLE > Flashcards

TLE Flashcards

answer!!!!!!!

1
Q

a flavorful liquid, thickened to the desired consistency and is used to accend the flavor of foods.

A

Sauces

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2
Q

Simmering the sauce for a long time will make the water evaporate

A

Reduction

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3
Q

bits of food get stuck in the pan after sauteing

A

Deglazing

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4
Q

Ingredients for making sauces

A

A liquid, A thickening Agent, Seasoning and flavoring ingredients

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5
Q

the main ingredient ot base of a sauce

A

A liquid

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6
Q

Used to achieve the desired thickness in sauces

A

A thickening agent

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7
Q

mixture of soft raw butter and flour

A

beurre manié

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8
Q

a thickening agent made from fat and flour

A

Roux

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9
Q

less expensive than butter

A

Margarine

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9
Q

mixture of starch and cold water

A

slurry

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10
Q

Cooked for a longer time than white roux

A

Blond Roux

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10
Q

mixture of egg yolks and cream

A

liaison

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10
Q

Roux that is cooked for a short time just enough to cook off the starchy taste

A

White roux

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11
Q

Can be added to the basic sauces to make variety of other sauces

A

Seasoning and Flavoring ingredients

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12
Q

Cooked until it takes in a light brown color

A

Brown Roux

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12
Q

made from brown stock and brown roux

A

Brown sauce or espagnole

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13
Q

Also called as grand sauces or mother sauces

A

Leading Sauces

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13
Q

Made from milk and white roux

A

Béchamel

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14
Q

Made from white stock and white or blond roux

A

Velouté

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14
Q

made from stock and tomato

A

tomato sauce

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15
Q

made from butter and egg yolk

A

hollandaise

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16
Q

mixture of butter and other flavoring ingredients

A

Compound butter

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16
Q

Derived from the leading sauces

A

Small Sauces

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17
Q

Adding prepared mustard to bechamel

A

Mustard sauce

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17
Q

White sauce made by adding cheese to bechamel

A

Mornay Sauce

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18
Q

Adding tomato puree to a veal or chicken veloute

A

Aurora Sauce

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19
Q

Adding chopped herbs like parsely, tarragon and chives to fish veloute

A

Herb Sauce

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19
Q

Mushroom can be added to veloute or espagnole

A

Mushroom sauce

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19
Q

Brown sauce made by adding dry red wine to espagnole

A

Bordelaise sauce

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20
Q

Brown sauce made by adding madeira wine to espagnole

A

Madeira sauce

20
Q

Adding peppercorns to espagnole

A

Sauce Poîvrade

21
Q

A spicy sauce made by adding onion, celery, bell peppers, and cayenne to the classic tomato sauce

A

Creole sauce

21
Q

also called purified butter

A

Clarified butter

22
Q

Other sauces (4)

A

Butter sauces, Integral Sauces, Salsas and relishes, flavored oils

22
Q

A sweet tangy sauce made by adding orange juice and grated orange rinds to hollandaise

A

Maltaise Sauce

23
Q

sauces made from the juices or drippings released from the meat during the cooking process

A

Integral sauces

24
Q

Sauce that is made from the drippings of meat and poultry

A

Pan gravies

24
Q

Juice or liquid released when cooking roasted meat

A

Jus

25
Q

Refers to the mexican blend of chopped tomatoes, chiles, onions, and herbs

A

Salsa

26
Q

Mixture of chopped vegetables that are pickled

A

Relish

27
Q

Light sauces or dressings suitable for salads and sauteed or grilled meat and vegetables

A

Flavored Oils

28
Q

A liquid food cooked by simmering meat, fish, poultry and/or vegetables

A

Soups

29
Q

Classification of soups

A

Clear soups, thick soups, National or Special Soups

30
Q

Made from broth or stock that is clear and light

A

Clear Soups

31
Q

Made from thickened broth or stock

A

Thick Soup

32
Q

Identified with their place of origin

A

National or special soups

33
Q

A flavorful liquid that is cooked by simmering meat

A

Broth

34
Q

A very concentrated soup that is priced for its clarity

A

Consommé

35
Q

The lean ground meat, mirepoix, and egg whites make up for what is called

A

Clearmeat

36
Q

The coagulated or solidified clearmeat

A

Raft

37
Q

Made from seasoned broth and vegetables

A

Vegetable soup

38
Q

Cream or milk is added in the cooking process

A

Cream soup

39
Q

problem when cooking cream soups

A

Curdling

40
Q

a hearty soup made from fish, shellfish, and vegetables

A

Chowder

40
Q

soup made by puréeing or crushing one or more of its ingredients

A

Purée

40
Q

Prevents curdling

A

Tempering

41
Q

A soup made from shellfish like shrimp and lobster

A

Bisque

42
Q

A japanese soup made with miso and dashi

A

Miso soup

42
Q

A vietnamese soup made from beef or chicken broth, rice noodles, and thin slices of beef

A

Pho

43
Q

Fermented soybean paste

A

Miso

43
Q

Basic japanese stock made from katsuobushi

A

Dashi

44
Q

A filipino soup consisting of meat, fish, or shrimp and a variety of vegetables

A

Sinigang

45
Q

A ukranian soup made from white brown stock and a variety of vegetables

A

Borscht

45
Q

A hearty italian vegetable soup

A

Minestrone

46
Q

Soup made from the edible nest of swiftlets

A

Bird’s Nest Soup

46
Q

Creole soup made from fish stock and is the official cuisine of louisiana

A

Gumbo

47
Q

An indian soup made from variety of spices like cumin, coriander etc

A

Mulligatawny

47
Q

matzo balls simmered in water or chicken soup

A

Knaidel or kneidel

48
Q

soups served as the main course (ml)

A

300-350ml

48
Q

A jewish soup eaten during passover holiday

A

Matzah Ball soup

49
Q

A spanish soup of blended vegetable that is served cold

A

Gazpacho

49
Q

Soups served as an appetizer (ml)

A

200-250ml

50
Q

Hot soups should be served ___

A

hot

50
Q

cold soups should be served ___

A

cold

Quarterly exam! (8 decks)

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