TLE

Question 1

a flavorful liquid, thickened to the desired consistency and is used to accend the flavor of foods.

Answer 1

Sauces

Question 2

Simmering the sauce for a long time will make the water evaporate

Answer 2

Reduction

Question 3

bits of food get stuck in the pan after sauteing

Answer 3

Deglazing

Question 4

Ingredients for making sauces

Answer 4

A liquid, A thickening Agent, Seasoning and flavoring ingredients

Question 5

the main ingredient ot base of a sauce

Answer 5

A liquid

Question 6

Used to achieve the desired thickness in sauces

Answer 6

A thickening agent

Question 7

mixture of soft raw butter and flour

Answer 7

beurre manié

Question 8

a thickening agent made from fat and flour

Answer 8

Roux

Question 9

less expensive than butter

Answer 9

Margarine

Question 9

mixture of starch and cold water

Answer 9

slurry

Question 10

Cooked for a longer time than white roux

Answer 10

Blond Roux

Question 10

mixture of egg yolks and cream

Answer 10

liaison

Question 10

Roux that is cooked for a short time just enough to cook off the starchy taste

Answer 10

White roux

Question 11

Can be added to the basic sauces to make variety of other sauces

Answer 11

Seasoning and Flavoring ingredients

Question 12

Cooked until it takes in a light brown color

Answer 12

Brown Roux

Question 12

made from brown stock and brown roux

Answer 12

Brown sauce or espagnole

Question 13

Also called as grand sauces or mother sauces

Answer 13

Leading Sauces

Question 13

Made from milk and white roux

Answer 13

Béchamel

Question 14

Made from white stock and white or blond roux

Answer 14

Velouté

Question 14

made from stock and tomato

Answer 14

tomato sauce

Question 15

made from butter and egg yolk

Answer 15

hollandaise

Question 16

mixture of butter and other flavoring ingredients

Answer 16

Compound butter

Question 16

Derived from the leading sauces

Answer 16

Small Sauces

Question 17

Adding prepared mustard to bechamel

Answer 17

Mustard sauce

Question 17

White sauce made by adding cheese to bechamel

Answer 17

Mornay Sauce

Question 18

Adding tomato puree to a veal or chicken veloute

Answer 18

Aurora Sauce

Question 19

Adding chopped herbs like parsely, tarragon and chives to fish veloute

Answer 19

Herb Sauce

Question 19

Mushroom can be added to veloute or espagnole

Answer 19

Mushroom sauce

Question 19

Brown sauce made by adding dry red wine to espagnole

Answer 19

Bordelaise sauce

Question 20

Brown sauce made by adding madeira wine to espagnole

Answer 20

Madeira sauce

Question 20

Adding peppercorns to espagnole

Answer 20

Sauce Poîvrade

Question 21

A spicy sauce made by adding onion, celery, bell peppers, and cayenne to the classic tomato sauce

Answer 21

Creole sauce

Question 21

also called purified butter

Answer 21

Clarified butter

Question 22

Other sauces (4)

Answer 22

Butter sauces, Integral Sauces, Salsas and relishes, flavored oils

Question 22

A sweet tangy sauce made by adding orange juice and grated orange rinds to hollandaise

Answer 22

Maltaise Sauce

Question 23

sauces made from the juices or drippings released from the meat during the cooking process

Answer 23

Integral sauces

Question 24

Sauce that is made from the drippings of meat and poultry

Answer 24

Pan gravies

Question 24

Juice or liquid released when cooking roasted meat

Answer 24

Jus

Question 25

Refers to the mexican blend of chopped tomatoes, chiles, onions, and herbs

Answer 25

Salsa

Question 26

Mixture of chopped vegetables that are pickled

Answer 26

Relish

Question 27

Light sauces or dressings suitable for salads and sauteed or grilled meat and vegetables

Answer 27

Flavored Oils

Question 28

A liquid food cooked by simmering meat, fish, poultry and/or vegetables

Answer 28

Soups

Question 29

Classification of soups

Answer 29

Clear soups, thick soups, National or Special Soups

Question 30

Made from broth or stock that is clear and light

Answer 30

Clear Soups

Question 31

Made from thickened broth or stock

Answer 31

Thick Soup

Question 32

Identified with their place of origin

Answer 32

National or special soups

Question 33

A flavorful liquid that is cooked by simmering meat

Answer 33

Broth

Question 34

A very concentrated soup that is priced for its clarity

Answer 34

Consommé

Question 35

The lean ground meat, mirepoix, and egg whites make up for what is called

Answer 35

Clearmeat

Question 36

The coagulated or solidified clearmeat

Answer 36

Raft

Question 37

Made from seasoned broth and vegetables

Answer 37

Vegetable soup

Question 38

Cream or milk is added in the cooking process

Answer 38

Cream soup

Question 39

problem when cooking cream soups

Answer 39

Curdling

Question 40

a hearty soup made from fish, shellfish, and vegetables

Answer 40

Chowder

Question 40

soup made by puréeing or crushing one or more of its ingredients

Answer 40

Purée

Question 40

Prevents curdling

Answer 40

Tempering

Question 41

A soup made from shellfish like shrimp and lobster

Answer 41

Bisque

Question 42

A japanese soup made with miso and dashi

Answer 42

Miso soup

Question 42

A vietnamese soup made from beef or chicken broth, rice noodles, and thin slices of beef

Answer 42

Pho

Question 43

Fermented soybean paste

Answer 43

Miso

Question 43

Basic japanese stock made from katsuobushi

Answer 43

Dashi

Question 44

A filipino soup consisting of meat, fish, or shrimp and a variety of vegetables

Answer 44

Sinigang

Question 45

A ukranian soup made from white brown stock and a variety of vegetables

Answer 45

Borscht

Question 45

A hearty italian vegetable soup

Answer 45

Minestrone

Question 46

Soup made from the edible nest of swiftlets

Answer 46

Bird's Nest Soup

Question 46

Creole soup made from fish stock and is the official cuisine of louisiana

Answer 46

Gumbo

Question 47

An indian soup made from variety of spices like cumin, coriander etc

Answer 47

Mulligatawny

Question 47

matzo balls simmered in water or chicken soup

Answer 47

Knaidel or kneidel

Question 48

soups served as the main course (ml)

Answer 48

300-350ml

Question 48

A jewish soup eaten during passover holiday

Answer 48

Matzah Ball soup

Question 49

A spanish soup of blended vegetable that is served cold

Answer 49

Gazpacho

Question 49

Soups served as an appetizer (ml)

Answer 49

200-250ml

Question 50

Hot soups should be served ___

Answer 50

hot

Question 50

cold soups should be served ___

Answer 50

cold