38790014
Description
Flashcards by Gia Panopio, updated 11 months ago
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Created by Gia Panopio
11 months ago
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| Question | Answer |
| What is the key ingredient of salad? | Dressing |
| It is generally defined as mixed greens with dressing. | Salad |
| What are the types of Salad? | Tossed Salad Composed Salad Bound Salad Farinaceous Salad |
| Common and a type of salad prepared by tossing. | Tossed Salad |
| It a type of salad that is made by combining cooked, meat, fish, etc. and is bound in one mass | Bound Salad |
| A type of salad consisting of pasta, potatoes, or grains. | Farinaceous Salad |
| A type of salad that is properly prepared and in order or detail. | Composed Salad |
| TRUE OR FALSE: The more delicate the texture and flavor of the greens, the lighter and more subtle the dressing should be. | True |
| A dressing that should be used for stronger flavored greens | Mayonnaise-based dressings |
| A dressing that should be used for lighter flavored | Vinegar-oil dressings |
| 4 Layers of Composed Salad | Base Body Garnish Dressing |
| TRUE OR FALSE: A dressing should mask the salad, not compliment it. | FALSE: A dressing should compliment the salad rather than masking it. |
| Ingredients of Salad | Salad greens Vegetables (raw) Vegetables (cooked, pickled, canned) Starches Fruits (fresh, canned, cooked, or frozen) Protein foods Miscellaneous |
| A liquid or semi-liquid used to flavor salads. | Dressing/ Salad Dressing |
| ENUMERATION: Give at least 3 Ingredients in Salad dressings. | Oils Vinegar Lemon Juice Egg Yolk Seasoning and Flavorings |
| ENUMERATION: Give all types of Salad dressings. | Oil and Vinegar Dressing Emulsified Dressing Other Dressing |
| What is the classic ratio of homemade vinaigrette? | 3 parts oil to 1-part vinegar |
| What is the French term of "the foundation of cooking"? | Fonds de cuisine |
| It is a flavorful liquid prepared by simmering meaty bones from meat, poultry, seafood, or vegetables. | Stocks |
| CLASSIFICATION OF STOCK: Chicken stock : _______ _______ : Beef or veal bones Brown stock : _________ _______ : Fish bones and trimmings left after filleting | Chicken stock : Chicken Bones White stock : Beef or veal bones Brown stock : Beef or veal bones that have been browned in an oven. Fish stock : Fish bones and trimmings left after filleting |
| Ingredients in preparing stock? | Bones Mirepoix Scrape and left-over Acid products Seasoning and spices Bouquet garni |
| It is a French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks. | Mirepoix |
| Helps dissolve connective tissues, and extract flavor and body from bones. | Acid Products |
| 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. | Bouquet garni |
| It is based on stocks added with other ingredients for variety of flavor, consistency, appearance, and aroma. | Soup |
| CLASSIFICATION OF SOUP | Clear Soup Thick Soup |
| It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. | Consommé |
| ENUMERATION: Give thickening agents for soups | rice flour grain corn starch |
| These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry. | Sauce |
| ENUMERATION: 5 Mother Sauces | Béchamel Sauce/ White Sauce Veloute Sauce Hollandaise Espagnole/ Brown Sauce Tomato Sauce |
| WHAT SAUCE AM I? Spaghetti | Tomato Sauce |
| WHAT SAUCE AM I? Carbonara | White Sauce/ Béchamel Sauce |
| WHAT SAUCE AM I? Made from tomato purée | Brown stock/ Espagnole |
| WHAT SAUCE AM I? The simplest sauce because it doesn't require making a stock.. | Béchamel Sauce/ White Sauce |
| WHAT SAUCE AM I? Made by thickening white stock with roux and then simmering it for a while. | Veloute Sauce |
| WHAT SAUCE AM I? Made from Butter, egg yolks, lemon juice and cayenne. | Hollandaise |
| WHAT SAUCE AM I? made from ham or pork stock and tomato products seasoned with spices and herbs. | Tomato Sauce |
| CLASSIFICATION / TYPES OF DESSERTS | Fruits Cheese Gelatin Dessert Custard Pudding<3 Fruit Cobblers Frozen Desserts |
| DESSERTS. WHERE DO I BELONG? Ice Cream | Frozen Desserts |
| A ready to serve dessert made out of milk. | Cheese |
| Desserts. WHERE DO I BELONG? Sherbet and Ices | Frozen Desserts |
| Desserts. WHERE DO I BELONG? Blanchmange | Pudding (Kenma<3 char) |
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