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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
Vegetables oil and shortening
Can be used for roux, but it adds no flavor.
26
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.
27
White roux
cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.
28
Blond roux
cooked little longer to a slightly darker color; used for veloutes
29
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.
30
Common problem in sauce
1. Discarding 2. oiling-off 3. poor texture 4. oil streaking 5. syneresis (weeping)
31
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.
32
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
33
Vegetables soup
– clear seasonedstock or broth with the addition of one or more vegetables, meat, or poultry
34
Consomme
rich, flavorful stock or broth that has been clarified to make it clear and transparent.
35
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.
36
Cream soup
are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.
37
Purees
– vegetable soup thickened with starch
38
Bisques
are thickened soups made from shellfish.
39
Chowders
are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes
40
Veloutes
– soup thickened with egg, butter and cream
41
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.
42
Cold soup
is variations on the traditional soup wherein the temperature when served is kept at or below temperature
43
Asian soup
is a traditional soup which is typical broth, clear soup, or starch thickened soup
44
Other thickening agent soup
1. rice 2.flour 3. grain 4. corn starch
45
Simmering
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.
46
Skimming
Keep the stock clear. The scum on top of stocks contains impurities.
47
Grains and pasta
Allow a little more time in cooking
48
Beans and legumes
Soaked beans, lentils and black￾eyed peas should be added with the liquid so they will fully cook
49
. Dense or Starchy Vegetables
□ A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook.
50
Green vegetables
These vegetables should be added during the final 15–20 minutes of cooking the soup
51
Adjusting constancy
Thick soups may continue to thicken during cooking and may need additional stock or water added to adjust the consistency.
52
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
53
Stocks
a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish; and their bones, and from vegetables and seasonings
54
Chicken stock
made from the chicken bones
55
White stock
MADE FROM BEEF OR VEAL BONES
56
Brown stock
MADE FROM BEEF OR VEAL BONES THAT HAVE BEEN BROWNED IN AN OVEN
57
Fish stock
MADE FROM FISH BONES AND TRIMMINGS LEFT OVER AFTER FILLETING
58
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
59
2. 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.
60
Acids products
-Acid helps dissolve connective tissues, and extract flavor and body from bones.
61
Scraps and left-over
Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
62
. 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.
63
1. Follow the correct procedures for cooling and storing stocks
and make sure that any stock you use is flavorful and wholesome
64
2. 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
65
. The stock ingredients are boiled starting with cold water
.This promotes the extraction of protein which may be sealed in by hot water
66
. 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.
67
5. 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.
68
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

3RD QUARTER EXAM (6 decks)

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