Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

TLE > G10 Prepare Stocks, Sauces and Soups > Flashcards

G10 Prepare Stocks, Sauces and Soups Flashcards

1
Q

“fonds de cuisine”

A

foundation of cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q 
a clear, thin liquid flavored
by soluble substances
extracted from meat, poultry,
and fish; and their bones, and
from vegetables and
seasonings.
A

Stocks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

made from the

chicken bones

A

Chicken stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

made
from beef or veal
bones

A

White stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

Brown stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

made
from fish bones and
trimmings left over
after filleting

A

Fish stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Ingredients in
Preparing
Stocks

A 
Bones
Mirepoix
Acid products
Scraps and leftover
Seasoning and spices
Bouquet garni
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q 
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
A

Bones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

is the French term for the combination of
coarsely chopped onions, carrots and celery
used to flavor stocks

A

Mirepoix

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Basic formula for Mirepoix

A

2 parts onion
1 part celery
1 part carrot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup

A

Mirepoix

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

helps dissolve connective tissues, and

extract flavor and body from bones

A

Acid products/Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

Scraps and left-over

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Seasoning and spices

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q
A

Follow the correct procedures for cooling and storing stock and make sure that any stock you use is flavorful and wholesome.

Follow the cooking time for stock.

The stock ingredients are boiled starting with cold water.(promotes the extraction og 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 becomes 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 skimmmed off before further ingredients are added.

17
Q

Follow the correct procedures for cooling and storing stock and make sure that any stock you use is _ and _.

A

flavorful and wholesome

18
Q

the approximate cooking time will vary according to numerous factors such as

A

ingredients quality, volume and cooking temperature

19
Q

approximate cooking time of WHITE BEEF STOCK

A

8-10 hours

20
Q

approximate cooking time of WHITE and BROWN VEAL GAME stock

A

6-8 hours

21
Q

approximate cooking time of WHITE POULTRY and GAME BIRD STOCKS

A

3-4 hours

22
Q

approximate cooking time of FISH STOCK

A

45 minutes-1 hour

23
Q

approximate cooking time of VEGETABLES STOCK

A

45 minutes-1 hour

24
Q

(approximate time of vegetable) depending on the _ _ and the _ of vegetables cut

A

specific ingredients and the size of vegetables cut

25
Q

(stock ingredients are boiled starting with cold water) promotes

A

the extraction of protein which may be sealed in by hot water

26
Q

stocks simmered gently characteristic

A

small bubbles at the bottom but not breaking at the surface

27
Q

boiled stock characteristic

A

cloudy

28
Q

_ is not usually added to a stock, as this causes it to become too salty

A

salt

29
Q

_ is added to the stock before the vegetables

A

meat

30
Q

_ that rises to surface is skimmed off before further ingredients are added

A

scum

31
Q

different kinds of spices and seasoning part 1

A

bay leaf
homemade cajun seasoning
cinnamon seasoning

32
Q

different kinds of spices and seasoning part 2

A

curry powder
organic brown flax seeds
ginger powder

33
Q

different kinds of spices and seasoning part 3

A 
mixed spices and seasoning
mustard
nutmeg
oregano
paprika
pepper and peppercorns
34
Q

different kinds of spices and seasoning part 4

A 
poppy seed
rosemary
rubs
saffron
single herbs and spices
spice gifts
35
Q

different kinds of spices and seasoning psrt 5

A

salt and salt subtitles

vanilla beans

36
Q

different kinds of spices and seasoning

A

TLE (33 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions