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LENA > TLE Reviewer > Flashcards

TLE Reviewer Flashcards

1
Q

It is the foundation of cooking

A

Fonds De Cuisine

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2
Q

A short for garnish and is food or a plate that has been top and decorative food.

A

Garni

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3
Q

It is a french culinary phrase which means putting in place or gather. It refers to the set up before cooking. Used in professional kitchen which means organizing and arranging ingredients.

A

Mise en Place

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4
Q

Are among the most basic preparations found in professional kitchen. They are referred to in french as fonds de cuisine or the foundation of cooking.

A

Stocks

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5
Q

Made from chicken bones

A

Chicken Stock

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6
Q

Made from beef or veal bones.

A

White Stock

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7
Q

Made from beef or veal bones that have been browned in an oven

A

Brown Stock

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8
Q

Made from vegetables. It is the most easiest stock to prepare.

A

Vegetable Stock

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9
Q

It is the most flavorful or most of the flavor and body of the stocks are derived from the ______.

A

Bones

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10
Q

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

A

Mirepoix

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11
Q

Helps the self connective tissues and extract flavor and body from the bones.

A

Acid Products

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12
Q

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

A

Scraps and Leftovers

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13
Q

Parsley bay leaf time and crush peppercorns are the standard of _______.

A

Seasoning and Spices

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14
Q

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

A

Bouquet Garni

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15
Q

Are based on stocks added with other ingredients for a variety of flavor, consistency, appearance and aroma.

A

Soups

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16
Q

Are based on a clear, unthickened broth or stock. They may be served plain or garnish with a variety of vegetables and meats

A

Clear Soups

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17
Q

Simple, clear soup without solid ingredients

A

Broth and Bouillon

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18
Q

Clear, seasoned stock or broth with addition of one or more vegetables, meat or poultry

A

Vegetable Soup

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19
Q

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

A

Consomme

20
Q

Is a cream soup based on a bechamel sauce and is finished with heavy cream.

A

Thick Soup

21
Q

Vegetable soup thickened with starch

A

Purees

22
Q

Made from puree shellfish thickened with cream

A

Bisques

23
Q

Thickened with bechamel sauce

A

Cream soup

24
Q

Soup thickened with egg, butter and cream

A

Veloutes

25
Q

Soup made from fish, clam, or vegetables like corn, potatoes and spinach thickened with buttermilk and flour.

A

Chowder

26
Q

Is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.

A

Sauce

27
Q

A type of sauce that is made just before they are to be used.

A

Hot Sauce

28
Q

A type of sauce that is cooked ahead of time, cooled, covered, and placed in the refrigerator to chill.

A

Cold Sauce

29
Q

It is a type of sauce that it’s basic ingredients is milk which is thickened with flour enriched with butter

A

White Sauce/Bechamel Sauce

30
Q

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

A

Veloute Sauce

31
Q

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

A

Hollandaise

32
Q

Consist of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together.

A

Emulsion

33
Q

It is brown row base sauce made with margarine or butter, flavor and brown stock

A

Brown Sauce/Espagnole

34
Q

It is made from stock-ham or pork and tomato products seasoned with spices and herbs.

A

Tomato Sauce

35
Q

It is used to thicken sauce to the right consistency.

A

Thickening Agent

36
Q

Are the most commonly used thickener for sauce making

A

Starches

37
Q

Refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon and quail.

A

Poultry

38
Q

It is best used for mature birds.

A

Moist Heat Method

39
Q

It is best used for young birds.

A

Dry Heat Method

40
Q

A sauce typically made of oil, vinegar, spices and herbs in which meat fish or other food is soaked before cooking in order to flavor and soften it.

A

Marinades

41
Q

Such as lemon juice, vinegar, yogurt or wine. The _______ is vital as it breaks down the meat and tenderizes it

A

ACID

42
Q

protects and preserves the food while marinated and also when it is being cooked

A

Oil

43
Q

Gives a marinade its unique flavor and zest.

A

Herbs and Spices

44
Q

Is the act of arranging the meal on the individual plate immediately before it is served.

A

Plating

45
Q

Is a decorative detail added to a food to enhance the appearance or taste

A

Garnish

LENA (1 decks)

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