VEGGIES
Pumpkin belongs to which family?
Gourds and Squash
The type of water that is essential for cooking pasta.
What is boiling?
A Roux is made from what two ingredients?
Flour and buter
To use cream as a thickener you must reduce it by what?
1/4
This Mother Sauce is the start of Mac and Cheese
Bechamel
These vegetables grow underground but are not attached to a plant leaf or stem
Tubers
Rotini and shells are examples of this type of pasta.
What is shaped?
What color roux is used for an Espagnole sauce?
Brown
What is an emulsion?
The combining of two unmixable substances.
This Mother Sauce is vegetable based and does not use a roux to thicken it.
Tomato
What is a legume?
plants that have a double-seamed pod containing a single row of seeds.
Types of flour used for making fresh pasta
What are Type 00 and Durum Semolina?
What two ingredients make up a slurry?
Water and vegetable starch
This type of thickener is completely vegetable based?
A suspension
The name of this Mother Sauce means "velvety"
Veloute
Vegetables should be cooked to what degree of doneness?
Al Dente
The meaning of "al dente".
What is "to the tooth"?
A wheat based thickener does not reach its full thickness until what?
The sauce boils.
What does lecithin do?
It helps ingredients emulsify
This Mother Sauce is egg based and can. not be reheated.
Hollandaise
This gas (emitted from certain fruits) makes vegetables and other fruits ripen quickly.
Ethylene Gas
Lasagna and fettuccini are examples of this type of pasta.
What is ribbon?
This type of roux is used mostly in Louisiana and is the rarest of the four types.
Black
What happens if you boil a liaison?
The egg in it curdles.
Name the 5 Mother Sauces
Veloute, Espagnole, Hollandaise, Tomato and Bechamel