Rice that has a vitamin and mineral coating added to the grain
What is enriched?
100
Saves money, saves time
What are advantages of commerical bases?
100
Process of evaporating part of a stock's water through simmering.
What is reduction?
100
Flavored, thickened liquid
What are sauces?
200
used to cook one pound of pasta
What is 1 gallon?
200
Product made from semolina that is milled from wheat
What is couscous?
200
Loss of quality, loss of flavor control
What are disadvantages of commercial bases?
200
Type of stock that is reduced and concentrated.
What is glaze?
200
the leading sauces
What are mother sauces?
300
It generally takes less time to cook pasta than to cook meat
Why must meat be cooked prior to stuffing it into pasta?
300
Dried corn soaked in lye so that the kernels become swollen.
What is hominy?
300
To provide clearness and flavor to the stock
Why should the liquid be cold when starting a stock?
300
A stock made from roasted beef, veal, chicken, or game bones.
What is brown stock?
300
A sauce made by thickening milk with a white roux
What is bechamel sauce?
400
Tightly wrapped and in the refrigerator
How fresh pasta should be stored?
400
Sauteing the grain in oil or butter before adding the liquid
What is the pilaf method?
400
To remove impurities yielding a clear stock
Why you blanch bones before making a stock?
400
A stock made from chicken, beef, veal or fish bones.
What is white stock?
400
Equal parts of fat and flour by weight
What is roux?
500
Dry place between 50F and 70F
How dried pasta should be stored?
500
The grain is sauteed then a small amoutn of hot liquid is added. The grain is stireed until all the liquid is absorbed and the process is continued until the grain is completely cooked.
What is the risotto method?
500
To brown the bones to add color and flavor.
Why do you roast bones for a brown stock?
500
The powdered, or concentrated form of a stock.
What is base?
500
A combination of raw vegetables or fruits, spices, onions, and chiles.