TLE 3RD QUARTER EXAM Flashcards
To prepare poultry for freezing it should be
Wrapped tightly in a moisture vapor film
The following are basics for handling food safety exept
Preparing
Storage
Shopping
Clean
Freezing______ bacteria either its just make them__________
Doesn’t
Cold
Refrigerate promptly
Chill
Don’t cross contaminated
Separate
It allows slow and safe thawing
Refrigerate
It is advisable to thaw inside a_______ to give tissues a better chance to hydrated
Refrigerator
If the label on the raw poultry products bears the term fresh it indicates that it has never been colder than how many °F
26 F°
Hot food should be held at_______ or warmer
140 F°
Sauce
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
Hot sauce
made just before
they are to be used.
Cold sauce
cooked ahead of
time, then cooled, covered
and placed in the refrigerator
to chill
White sauce
Its basic ingredient
is milk which is thickened with flour
enriched with butter.
Veloute sauce
Its chief
ingredients are veal, chicken and
fish broth, thickened with blonde
roux.
Hollandaise
It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice and
cayenne.
Brown sauce/ EspagnoleIt
– It is a
brown roux-based sauce made with
margarine or butter, flavor and
brown stock
Tomato sauce
It is made from
stock (ham/pork) and tomato
products seasoned with spices
and herbs
Thickening agent
thickens sauce
to the right consistency. The sauce
must be thick enough to cling
lightly to the food.
Mixing the starch with fat
Example: Roux
Mixing the starch with a cold liquid
Example: Slurry
Roux
– is a cooked mixture of
equal parts by weight of fat and
flour
Clarified butter
Using clarified
butter results to finest sauces
because of itsflavor
Margarine
Used as a
substitute for butter because of
itslower cost
Animal fat
Chicken fat, beef
drippings and lard.
Vegetables oil and shortening
Can be used for roux, but it adds
no flavor.
Flour
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.
White roux
cooked just enough to
cook the raw taste of flour; used for
béchamel and other white sauces
based on milk.
Blond roux
cooked little longer to a
slightly darker color; used for
veloutes
Brown roux
– 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.
Common problem in sauce
- Discarding
- oiling-off
- poor texture
- oil streaking
- syneresis (weeping)
Soups
- 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.
Broth and bouillon
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
Vegetables soup
– clear seasonedstock or broth with the
addition of one or more vegetables, meat, or poultry
Consomme
rich, flavorful stock or broth that has
been clarified to make it clear and transparent.
Thick soup
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.
Cream soup
are soups thickened with roux,
beurremanie, liaison or other thickening agents, plus
milk, or cream.
Purees
– vegetable soup thickened with starch
Bisques
are thickened soups made from
shellfish.
Chowders
are hearty soups made from fish,
shellfish or vegetables usually contain milk and potatoes
Veloutes
– soup thickened with egg, butter and cream
Fruit soup
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.
Cold soup
is variations on the
traditional soup wherein the
temperature when served is kept at or
below temperature
Asian soup
is a traditional soup which
is typical broth, clear soup, or starch
thickened soup
Other thickening agent soup
- rice
2.flour - grain
- corn starch
Simmering
Gentle extractions aid in flavor
and nutrition. Boiling causes
cloudiness through agitation of
the ingredients.
Skimming
Keep the stock clear. The scum
on top of stocks contains
impurities.
Grains and pasta
Allow a little more time in cooking
Beans and legumes
Soaked beans, lentils and blackeyed peas should be added with the
liquid so they will fully cook
. Dense or Starchy Vegetables
□ A small-diced cut of potatoes,
carrots, and winter squashes will
require 30–45 minutes to cook.
Green vegetables
These vegetables should be added
during the final 15–20 minutes of
cooking the soup
Adjusting constancy
Thick soups may continue to thicken during
cooking and may need additional stock or water
added to adjust the consistency.
Degreasing
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
Stocks
a clear, thin liquid flavored by soluble substances
extracted from meat, poultry, and fish; and their
bones, and from vegetables and seasonings
Chicken stock
made from the
chicken bones
White stock
MADE FROM
BEEF OR VEAL BONES
Brown stock
MADE FROM BEEF
OR VEAL BONES THAT HAVE BEEN
BROWNED IN AN OVEN
Fish stock
MADE FROM
FISH BONES AND TRIMMINGS
LEFT OVER AFTER FILLETING
Bones
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
- MIREPOIX [MEER PWAÁ]
Is the french term for
Is the french term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks.
Acids products
-Acid helps dissolve
connective tissues, and extract flavor
and body from bones.
Scraps and left-over
Scraps may be
used in stocks if they are clear,
wholesome, and appropriate to the stock
being made.
. Bouquet garni
[boo kày gaar neé]
– assortment of fresh herbs and
aromatic ingredients tied in a
bundle with string so it can be
removed easily from the stock.
- Follow the correct procedures for cooling and
storing stocks
and make sure that any stock you
use is flavorful and wholesome
- Follow the cooking time for stock
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
. The stock ingredients are boiled
starting with cold water
.This
promotes the extraction of protein
which may be sealed in by hot water
. Stocks are simmered gently, with
small bubbles at the bottom but not
breaking at the surface
If a stock is
boiled, it will be cloudy.
- Salt is not usually added to a stock,
as this causes it to become too salty
since most stocks are preserved to
make soup and sauces.
Meat is added to the stock before the
vegetables and the “scum
that rises to
the surface is skimmed off before
further ingredients are added
