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3RD QUARTER EXAM > TLE 3RD QUARTER EXAM > Flashcards

TLE 3RD QUARTER EXAM Flashcards

1
Q

To prepare poultry for freezing it should be

A

Wrapped tightly in a moisture vapor film

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2
Q

The following are basics for handling food safety exept

A

Preparing
Storage
Shopping
Clean

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3
Q

Freezing______ bacteria either its just make them__________

A

Doesn’t
Cold

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4
Q

Refrigerate promptly

A

Chill

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5
Q

Don’t cross contaminated

A

Separate

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6
Q

It allows slow and safe thawing

A

Refrigerate

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7
Q

It is advisable to thaw inside a_______ to give tissues a better chance to hydrated

A

Refrigerator

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8
Q

If the label on the raw poultry products bears the term fresh it indicates that it has never been colder than how many °F

A

26 F°

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9
Q

Hot food should be held at_______ or warmer

A

140 F°

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10
Q

Sauce

A

One of the important
components of a dish is the sauce.
Sauces serve a particular function
in the composition of a dish.
These enhance the taste of
the food to be served as well
as add moisture or succulence

Sauce is a flavorful liquid, usually
thickened that is used to season,
flavor and enhance other foods.
It adds:
1.Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal

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11
Q

Hot sauce

A

made just before
they are to be used.

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12
Q

Cold sauce

A

cooked ahead of
time, then cooled, covered
and placed in the refrigerator
to chill

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13
Q

White sauce

A

Its basic ingredient
is milk which is thickened with flour
enriched with butter.

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14
Q

Veloute sauce

A

Its chief
ingredients are veal, chicken and
fish broth, thickened with blonde
roux.

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15
Q

Hollandaise

A

It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice and
cayenne.

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16
Q

Brown sauce/ EspagnoleIt

A

– It is a
brown roux-based sauce made with
margarine or butter, flavor and
brown stock

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17
Q

Tomato sauce

A

It is made from
stock (ham/pork) and tomato
products seasoned with spices
and herbs

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18
Q

Thickening agent

A

thickens sauce
to the right consistency. The sauce
must be thick enough to cling
lightly to the food.

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19
Q

Mixing the starch with fat

A

Example: Roux

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20
Q

Mixing the starch with a cold liquid

A

Example: Slurry

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21
Q

Roux

A

– is a cooked mixture of
equal parts by weight of fat and
flour

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22
Q

Clarified butter

A

Using clarified
butter results to finest sauces
because of itsflavor

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23
Q

Margarine

A

Used as a
substitute for butter because of
itslower cost

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24
Q

Animal fat

A

Chicken fat, beef
drippings and lard.

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25
Q

Vegetables oil and shortening

A

Can be used for roux, but it adds
no flavor.

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26
Q

Flour

A

The thickening power of flour
depends on its starch content.
Bread flour is commonly used in
commercial cooking. It is
sometimes browned for use in
brown roux.

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27
Q

White roux

A

cooked just enough to
cook the raw taste of flour; used for
béchamel and other white sauces
based on milk.

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28
Q

Blond roux

A

cooked little longer to a
slightly darker color; used for
veloutes

29
Q

Brown roux

A

– cooked to a light brown
color and a nutty aroma. Flour may be
browned before adding to the fat. It
contributes flavor and color to brown
sauces.

30
Q

Common problem in sauce

A
  1. Discarding
  2. oiling-off
  3. poor texture
  4. oil streaking
  5. syneresis (weeping)
31
Q

Soups

A
  • are based on stocks added with other
    ingredients for variety of flavor, consistency,
    appearance and aroma
    A well-prepared soup always makes a
    memorable impression. Soups offer a full
    array of flavoring ingredients and garnishing
    opportunities. Soups also allow the use of
    trimmings and leftover creatively.
32
Q

Broth and bouillon

A

simple clear soup without solid
ingredients. Broth and bouillon are similar to stock in
technique and in cooking time. The major distinction
between broth and stock is that broths can be served as is,
whereasstocks are used in the production of other dishes

33
Q

Vegetables soup

A

– clear seasonedstock or broth with the
addition of one or more vegetables, meat, or poultry

34
Q

Consomme

A

rich, flavorful stock or broth that has
been clarified to make it clear and transparent.

35
Q

Thick soup

A

are soups that are thickened to provide a
heavier consistency. Thick soup is a cream soup
based on béchamel sauce and is finished with a
heavy cream. A béchamel sauce is milk
thickened with roux.

36
Q

Cream soup

A

are soups thickened with roux,
beurremanie, liaison or other thickening agents, plus
milk, or cream.

37
Q

Purees

A

– vegetable soup thickened with starch

38
Q

Bisques

A

are thickened soups made from
shellfish.

39
Q

Chowders

A

are hearty soups made from fish,
shellfish or vegetables usually contain milk and potatoes

40
Q

Veloutes

A

– soup thickened with egg, butter and cream

41
Q

Fruit soup

A

can be served hot or cold depending on
the recipe where dried fruits are used like raisins and
prunes. Fruitsoup may include milk, sweet or savory
dumplings, spices or alcoholic beverageslike brandy
and champagne.

42
Q

Cold soup

A

is variations on the
traditional soup wherein the
temperature when served is kept at or
below temperature

43
Q

Asian soup

A

is a traditional soup which
is typical broth, clear soup, or starch
thickened soup

44
Q

Other thickening agent soup

A
  1. rice
    2.flour
  2. grain
  3. corn starch
45
Q

Simmering

A

Gentle extractions aid in flavor
and nutrition. Boiling causes
cloudiness through agitation of
the ingredients.

46
Q

Skimming

A

Keep the stock clear. The scum
on top of stocks contains
impurities.

47
Q

Grains and pasta

A

Allow a little more time in cooking

48
Q

Beans and legumes

A

Soaked beans, lentils and blackeyed peas should be added with the
liquid so they will fully cook

49
Q

. Dense or Starchy Vegetables

A

□ A small-diced cut of potatoes,
carrots, and winter squashes will
require 30–45 minutes to cook.

50
Q

Green vegetables

A

These vegetables should be added
during the final 15–20 minutes of
cooking the soup

51
Q

Adjusting constancy

A

Thick soups may continue to thicken during
cooking and may need additional stock or water
added to adjust the consistency.

52
Q

Degreasing

A

Broth-based soups maybe prepared in
advance, cooled and refrigerated. This facilitates
removing of congealed fat from the surface. Skim
the top layer of fat from a hot soup with a ladle alternaty

53
Q

Stocks

A

a clear, thin liquid flavored by soluble substances
extracted from meat, poultry, and fish; and their
bones, and from vegetables and seasonings

54
Q

Chicken stock

A

made from the
chicken bones

55
Q

White stock

A

MADE FROM
BEEF OR VEAL BONES

56
Q

Brown stock

A

MADE FROM BEEF
OR VEAL BONES THAT HAVE BEEN
BROWNED IN AN OVEN

57
Q

Fish stock

A

MADE FROM
FISH BONES AND TRIMMINGS
LEFT OVER AFTER FILLETING

58
Q

Bones

A

Most of the flavor and body of stocks are derived
from the bones of beef, veal, chicken, fish, and
pork. The kinds of bones used determine the kind
of stock, except vegetable stock

59
Q
  1. MIREPOIX [MEER PWAÁ]
    Is the french term for
A

Is the french term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks.

60
Q

Acids products

A

-Acid helps dissolve
connective tissues, and extract flavor
and body from bones.

61
Q

Scraps and left-over

A

Scraps may be
used in stocks if they are clear,
wholesome, and appropriate to the stock
being made.

62
Q

. Bouquet garni
[boo kày gaar neé]

A

– assortment of fresh herbs and
aromatic ingredients tied in a
bundle with string so it can be
removed easily from the stock.

63
Q
  1. Follow the correct procedures for cooling and
    storing stocks
A

and make sure that any stock you
use is flavorful and wholesome

64
Q
  1. Follow the cooking time for stock
A

The
following are approximate cooking time for
different stocks; the time will vary according to
numerous factors such as ingredients quality,
volume and cooking temperature

65
Q

. The stock ingredients are boiled
starting with cold water

A

.This
promotes the extraction of protein
which may be sealed in by hot water

66
Q

. Stocks are simmered gently, with
small bubbles at the bottom but not
breaking at the surface

A

If a stock is
boiled, it will be cloudy.

67
Q
  1. Salt is not usually added to a stock,
    as this causes it to become too salty
A

since most stocks are preserved to
make soup and sauces.

68
Q

Meat is added to the stock before the
vegetables and the “scum

A

that rises to
the surface is skimmed off before
further ingredients are added

3RD QUARTER EXAM (6 decks)

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