LS Culinary Arts,Ch6
Help!
|
|
||||
|---|---|---|---|---|---|
| show | Herbs, spices, and flavoring that create a savory aroma, such as bouquet garni and sachet d'epices
🗑
|
||||
| show | Meat served with its own juice
🗑
|
||||
| bechamel | show 🗑
|
||||
| beurre manie | show 🗑
|
||||
| bisque | show 🗑
|
||||
| bouillon | show 🗑
|
||||
| show | French for "bag of herbs;" a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
🗑
|
||||
| show | A grand sauce made from brown stock and brown roux.
🗑
|
||||
| show | An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned.
🗑
|
||||
| show | A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients.
🗑
|
||||
| show | A very fine China cap made of metal mesh that strains out very small solid ingredients.
🗑
|
||||
| clarified | show 🗑
|
||||
| clear soups | show 🗑
|
||||
| show | A mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
🗑
|
||||
| show | A coarsely chopped mixture. Is typically created by adding tomatoes, garlic, and seasonings to vegetable stock to flavor or darken the stock, but tomatoes must be strained with cheesecloth or filter so that no seeds or skins get into the stock.
🗑
|
||||
| show | A thick, pureed sauce typically made with fruit or tomatoes.
🗑
|
||||
| court bouillon | show 🗑
|
||||
| degreasing | show 🗑
|
||||
| demi-glace | show 🗑
|
||||
| show | Microorganisms on food that cause illness. These need time and moisture to grow, by they won't grown when the temperature of the food is colder than 41 degrees F or hotter than 135 degrees F
🗑
|
||||
| show | A highly flavored stock made with fish bones.
🗑
|
||||
| show | A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock; is it sometimes referred to as "glaze."
🗑
|
||||
| show | Five classical sauces that are the basis for most other sauces. These are sometimes called "mother sauces."
🗑
|
||||
| hollandaise | show 🗑
|
||||
| show | A rich, lightly reduced stock used as a sauce for roasted meat.
🗑
|
||||
| show | A french word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
🗑
|
||||
| raft | show 🗑
|
||||
| remouillage | show 🗑
|
||||
| show | A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
🗑
|
||||
| show | Similar to bouquet garni, except it really is a bag of herbs and spices
🗑
|
||||
| salsa | show 🗑
|
||||
| saucier | show 🗑
|
||||
| slurry | show 🗑
|
||||
| show | A flavored liquid made by gently simmering bones and/or vegetables
🗑
|
||||
| show | To slowly mix a little bit of hot (above 100 F) sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling.
🗑
|
||||
| show | Cream and puree soups.
🗑
|
||||
| tomato sauce | show 🗑
|
||||
| show | Usually made from mirepoix, leeks, and turnips.
🗑
|
||||
| show | A grand sauce made from veal, chicken, or fish stock and a white or blond roux.
🗑
|
||||
| show | A clear, pale liquid made by simmering poultry, beef, or fish bones.
🗑
|
||||
| show | Easy way to strain sauce using a clean cheesecloth over a bowl, pour the sauce through the cloth into the bowl. Cloth is then twisted at either end to squeeze out the strained sauce.
🗑
|
||||
| show | The given amount of a dish that a recipe makes.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
tracy.bertoncin
Popular Family and Consumer sets