Pasta
Pasta is a _____ in commercial kitchens and is a popular menu choice.
staple
What are the three most common grains?
corn, wheat, rice
A general sauce is a ______, _______ liquid.
flavored, thickened
What is included in mirepoix?
celery,carrots,and onions
Customers like the variety of _____ and _______ that different soups provide.
flavors and nutrition
What is the main ingredient of pasta?
semolina flour
What is parboiled rice?
partially cooked and steamed rice
Name the basic French sauce that's not made with stock.
bechamel sauce
What are the advantages of a commercial stock base?
saves time and saves money
What kind of flavor does a simple soup have that will cleanse and recondition the palate?
neutral flavor
Where and how long should dried pasta be stored?
cool, dry place for several months
Explain what processed rice is.
Rice which has its hull removed
Name 5 ingredients that can be used to enhance the flavor of a sauce.
salt, pepper, vinegar, spices, and herbs
Mirepoix adds ____, ____, and _____.
flavor, nutrients, and color
Most restaurants make their own soups by including the following 5 ways.
clear, unthickened, thick, specialty, and stock
What does al dente mean?
pasta is tender, but still firm
What is enriched rice?
Name 2 liquid ingredients that can be used as a base for sauces.
stock and water
Name the 4 elements of a stock.
mirepoix, nourishing element, bouquet garni, and liquid base
What is the most important characteristic of a consomme?
It has a concentrated, clear soup made from a rich broth.
elbow, shell, linguini, angel hair, lasagne, and bowtie.
when the risotto is plump and nappe
Sauces ______ the foods rather than overpower or detract from foods.
complements
Name 3 vegetables that will overpower other flavors when making a stock.
brussel sprouts, artichokes, and cauliflower.
How can salt be removed when making a soup?
Adding a raw peeled potato