Stocks, Soups,& Sauces
A slurry made with flour
What is a Whitewash?
Allowing yeast dough to rise after it is shaped and before it is baked
What is proofing?
A process of removing water from food to preserve it
What is Curing?
Two types of flavor profiles in pie filling
What is Sweet and Savory?
This professional sports league requires the hides of 3,000 cows to make their balls for an entire year
What is the NFL?
A small cheesecloth bag containing herbs and spices.
What is a Sachet?
The act of cutting small slashes in the surface of the risen dough before it is baked
What is docking?
A forcemeat that is placed in a casing before being dry-cured or cooked.
What is a sausage?
Two Savory pie fillings
What is Meats and Vegetables?
The United States produces this percentage of the world's beef
25%
A sauce made from pureed fruits or veggies
What is a Coulis?
Baked products that are leavened chemically
What is Quick breads?
A French term that refers to the cook in charge of savory, cold food production.
What is the Garde Manger?
The thickening Agent for sweet pies
What is cornstarch?
This meat is widely considered to contain parasites
What is Pork?
Stock that's made from roasted bones and roasted or sauteed mirepoix.
What is Brown stock?
Alcohol-based flavorings derived from spices, nuts, fruits, or liquors.
What is extract?
A solution of water and salt that often includes other ingredients such as sugar, herbs, and spices.
What is a brine?
A crust that is baked before filling is called
What is blind baked?
This term was used hundreds of years ago to describe any solid food
What is Meat?
A mixer of ground meat, vegetables, and egg whites added to a consomme to remove all impurities from the stock.
What is Clearmeat?
This is the most commonly used sugar for frosting
What is powdered sugar?
Forcemeat application that consists of very finely ground raw protein bound with salt and often egg, and lightened with generous amounts of heavy cream.
What is mousseline?
Three types of fat that can be used in pie crusts
What is butter, shortening, and lard?
The red liquid found in rare cooked meats
What is myoglobin?