LESSON1: Salad LESSON2: Stocks, Soups and Sauces LESSON3: Dessert
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Erstellt von Gia Panopio
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Schließen
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Erstellt von Gia Panopio
vor mehr als 3 Jahre
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What is the key ingredient of salad?
It is generally defined as mixed greens with dressing.
What are the types of Salad?
Common and a type of salad prepared by tossing.
It a type of salad that is made by combining cooked, meat, fish, etc. and is bound in one mass
A type of salad consisting of pasta, potatoes, or grains.
A type of salad that is properly prepared and in order or detail.
TRUE OR FALSE:
The more delicate the texture and flavor of the greens, the lighter and more subtle the dressing should be.
A dressing that should be used for stronger flavored greens
A dressing that should be used for lighter flavored
4 Layers of Composed Salad
TRUE OR FALSE:
A dressing should mask the salad, not compliment it.
Ingredients of Salad
A liquid or semi-liquid used to flavor salads.
ENUMERATION:
Give at least 3 Ingredients in Salad dressings.
ENUMERATION:
Give all types of Salad dressings.
What is the classic ratio of homemade vinaigrette?
What is the French term of
"the foundation of cooking"?
It is a flavorful liquid prepared by simmering meaty bones from meat, poultry, seafood, or vegetables.
CLASSIFICATION OF STOCK:
Chicken stock : _______
_______ : Beef or veal bones
Brown stock : _________
_______ : Fish bones and trimmings left after filleting
Ingredients in preparing stock?
It is a French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.
Helps dissolve connective tissues, and extract flavor and body from bones.
It is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
It is based on stocks added with other ingredients for variety of flavor, consistency, appearance, and aroma.
CLASSIFICATION OF SOUP
It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
ENUMERATION:
Give thickening agents for soups
These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.
ENUMERATION:
5 Mother Sauces
WHAT SAUCE AM I?
Spaghetti
WHAT SAUCE AM I?
Carbonara
WHAT SAUCE AM I?
Made from tomato purée
WHAT SAUCE AM I?
The simplest sauce because it doesn't require making a stock..
WHAT SAUCE AM I?
Made by thickening white stock with roux and then simmering it for a while.
WHAT SAUCE AM I?
Made from Butter, egg yolks, lemon juice and cayenne.
WHAT SAUCE AM I?
made from ham or pork stock and tomato products seasoned with spices and herbs.
CLASSIFICATION / TYPES OF DESSERTS
DESSERTS.
WHERE DO I BELONG?
Ice Cream
A ready to serve dessert made out of milk.
Desserts.
WHERE DO I BELONG?
Sherbet and Ices
Desserts.
WHERE DO I BELONG?
Blanchmange
