Study

Question 1

A liquid base for soup, sauces, and many main course dishes.
It is liquid in which meat, chicken, fish, bones, and vegetables are cooked and their flavors and essence are extracted.

Answer 1

Stocks

Question 2

Is a flavorful, thickened liquid used to season and complement the food that it accompanies.

Answer 2

Sauces

Question 3

Liquid concoctions made of broth seasonings, vegetables, meat, fish, or poultry and served as an appetizers for a meal

Answer 3

Soups

Question 4

Elements or Ingredients of a Stock

Answer 4

Nourishing Element
Mirepoix
Herbs and Spices or a Bouquet Garni
Liquid

Question 5

Most stocks are composed of these ingredients in the following proportion.

Answer 5

5 Parts Nourishing Element
1 Part Mirepoix
Herbs and Spices or a Bouquet Garni
10 Parts Liquid

Question 6

The most important ingredient of a stock. Provides color, nutrients, and flavor.
May include any one or a combination of bones and meat.

Answer 6

Nourishing Element

Question 7

Two parts in a nourishing element

Answer 7

Bones and Meat

Question 8

What are the three bones that is commonly used?

Answer 8

Veal, Beef and Chicken

Question 9

What are the 4 meats?

Answer 9

Fish Trimmings
Beef Trimmings
Chicken Trimmings
and Vegetables (somehow 🗿)

Question 10

A mix of coarsely chopped vegetables that is used to add color, flavor, and nutrients to the stock.

Answer 10

Mirepoix

Question 11

What does mirepoix contain?

Answer 11

(usually consisting of two parts onions, one part celery, and one-part carrots)

Question 12

are also used as ingredients in stocks depending on their availability.

Answer 12

Herbs & Spices

Question 13

is tied in a bundle with a butcher’s twine or placed in a sachet and is added directly to the liquid, allowing it to simmer.

Answer 13

Bouquet Garni

Question 14

Makes up the largest portion of a stock.

Answer 14

Liquid

Question 15

What is the ratio of liquid to the nourishing element?

Answer 15

2:1

Question 16

How many parts of liquid and nourishing element?

Answer 16

10 for liquid, 5 for nourishing element

Question 17

What are the 4 types of stocks?

Answer 17

White, Brown, Fish and Vegetable Stock

Question 18

Sauces are basically made of three kinds of ingredients.

Answer 18

Liquid, Thickening Agent and Seasonings and Flavorings

Question 19

Serves as the body or a base of a sauce.

Answer 19

Liquid Ingredients

Question 20

Most sauces are built on one of the five liquid bases.

Answer 20

White stock, Brown Stock, Milk, Tomato plus stock and clarified or drawn butter

Question 21

An ingredient that gives the thick consistency to a sauce.

Answer 21

Thickening Agent

Question 22

What are the 5 different thickening agents?

Answer 22

Starches, Liaison, Beurre Maine, Roux and Blood

Question 23

These are the most commonly used thickening agents. They thicken by gelatinization (the process of absorbing moisture when placed in a liquid)

Answer 23

Starches

Question 24

A mixture of one part egg yolk and three parts heavy cream used to enrich a sauce at the end of a cooking process.

Answer 24

Liaison

Question 25

A mixture of soft butter and flour used as a last minute ingredient to help adjust the consistency of a sauce. It is chiefly used for fish sauces.

Answer 25

Beurre Maine

Question 26

A mixture of fat and flour cooked together and cooked to various degrees to thicken sauce.

Answer 26

Roux

Question 27

Usually used for game cooking to thicken the sauce and give it a particular flavor.

Answer 27

Blood

Question 28

Salt, pepper, mustard, vinegar, and herbs are __________ and __________ that can change the flavor of a sauce.

Answer 28

Seasonings & Flavorings

Question 29

(Classification of Sauces) Sauces can be classified into five basic sauces known as?

Answer 29

Mother Sauces or Grand Sauces

Question 30

What are the 5 types of mother sauces?

Answer 30

1.) Brown Sauce or Espagnole 2.) Red Sauce or Tomato Sauce 3.) White Sauce or Bechamel Sauce 4.) Hollandaise Sauce 5.) Veloute

Question 31

Made from thickened brown stock.

Answer 31

Brown Sauce or Espagnole

Question 32

Considered as a versatile sauce and it is made by simmering a tomato product with flavorings, seasonings, and stock or another liquid.

Answer 32

Red Sauce or Tomato Sauce

Question 33

Also known as cream sauce. Made by thickening milk with a white roux and seasonings and flavorings. Cooked by mixing equal parts of fat and flour by weight.

Answer 33

White Sauce or Bechamel Sauce

Question 34

Made from emulsified egg yolks, clarified butter, seasoning, and lemon juice.

Answer 34

Hollandaise Sauce

Question 35

Also known as blond sauce. Made by thickening a light-colored stock with a light-colored roux. Named after the type of stock it contains

Answer 35

White Sauce or Bechamel Sauce

Question 36

What are the 5 other sauces?

Answer 36

Salsa, Relishes, Gravy, Compound Butter and Independent Sauce

Question 37

This is a mixture of raw vegetables or fruits, spices, onions, and chilies. It is usually used as a dip for vegetables or chips.

Answer 37

Salsa

Question 38

These sauces are usually made from fruits or vegetables that can be used as condiments or sauces for fish, meat, and poultry.

Answer 38

Relishes

Question 39

It is a type of sauce made from meat or poultry juices, liquid (such as milk, cream, or broth), and a thickening agent (such as roux).

Answer 39

Gravy

Question 40

can be made by adding seasonings, such as herbs, to softened butter.

Answer 40

Compound Butter

Question 41

The most common examples of these sauces are applesauce, cocktail sauce, sweet and sour sauce and barbecue sauce, which can be served either hot or cold.

Answer 41

Independent Sauce

Question 42

Traditionally, soups are classified mainly into __________ and __________.

Answer 42

Clear Soups and Thick Soups

Question 43

Over time, the classification of soup broadened into four groups:

Answer 43

Thin Soups Thick Soups Specialty Soups International Soups

Question 44

Also known as clear soup. Made primarily of broth or stock that can stand alone as a dish and relatively easy to prepare.

Answer 44

Thin Soup

Question 45

What are the 3 thin soups?

Answer 45

Broth, Consomme and Vegetable Soup

Question 46

Not clear or transparent and has a thickening agent added to it. Cream soups and puree soups are examples of?

Answer 46

Thick Soups

Question 47

Highlights the use of special ingredients or techniques in preparing the soup.

Answer 47

Specialty Soup

Question 48

What are the 3 specialty soups?

Answer 48

Bisque, Chowder, And Cold Soup

Question 49

Soups linked to specific regions, nations, or cultures.

Answer 49

International Soups

Question 50

A spanish tomato-vegetable soup served ice cold.

Answer 50

Gazpacho

Question 51

An Italian vegetable-based soup that also includes pasta and beans and is served as an appetizer or a meal

Answer 51

Minestrone

Question 52

A Japanese bean soup

Answer 52

Oshiruko

Question 53

A Vietnamese noodle soup

Answer 53

Pho Bo

Question 54

An Indian soup with curry as flavourings

Answer 54

Mulligatawny

Question 55

A Mediterranean fish soup made of multiple types of seafood, olive oil, water and seasonings.

Answer 55

Bouillabaisse

Question 56

A Filipino soup

Answer 56

Ginataan