Sauces
THis is the number of mother sauces.
What is 5
This is the department that inspects meat to make sure it is fit for consumption
USDA
This is the base for most soups
What is stock
This is the flour that is used to make our pasta
What is 00
These are the two main types of salads
What are bound and composed
These are the mother sauces
What are espagnole, veloute, bechamel, tomato, and hollandaise
These are the muscles that are not used as much that yield tender cuts of meat
What are suspension muscles
This is the ingredient all chowders have in common
What is potatoes
These are the three main ingredients for pasta dough
What are eggs, flour, water
This is the ratio of oil to vinegar is a traditional vinaigrette
What is 3:1
Which liquid is used in bechamel
what is milk
What grade of meat is the highest in terms of quality
Prime
This is the cold soup that was first made in the Andalusian islands
What is the gazpacho
When cooking fresh pasta, this should be added to the water
What is salt
This is the "sauce" that is used in most of bound salad.
What is mayonaise
Which mother sauce is primarily made with chicken or fish stock?
What is veloute
This is the best way to thaw frozen meat
Under refrigeration
This is the thickening agent used in most cream soups
What is roux
Pasta is high in this essential nutrient.
What is carbohydrates
What is the composed salad that uses tomatoes and mozzarella as a base.
What is caprese salad
Which two mother sauces are ingredient sauces
What are veloute and bechamel
This is a combination cooking method generally reserved for tougher cuts of meat
What is braising
This is the best time to season a soup
What is through the entire cooking process
This is the term for the consistency that we look for when pasta is done.
What is al dente
Potato salad is an example of this kind of salad
What is bound salad