Salads
This is the part of the salad that usually has a layer of salad greens that line the plate or bowl in which the salad will be served.
Base
What are the two main categories of soup called?
Clear Soup & Thick Soup
A ______________ is a flavorful liquid made by simmering bones and/or vegetables
Stock
A ________________ contains equal amounts of fat and flour.
Roux
The word _____________ comes from the French word that means "a relish to make food more appetizing".
Sauce
This is the part of the salad that enhances the appearance while also complementing the overall taste.
Garnish
Clear soups use either stock or _______________; which contains water along with vegetables or other meat
Broth
In stocks, if we have coarsely chopped onions, carrots, and celery, this combination is called _________________.
Mirepoix (meer-PWAH)
A ________________ is a mixture of egg yolks and heavy cream, often used to finish sauces.
Liaison (lee-AY-zohn)
The three most commonly used ingredients when preparing a dressing include:
1. Oil
2. Vinegar
3. Mustard
This type of salad's primary ingredients include items such as meat, poultry, fish, eggs, potato, pasta, rice, etc. - What type of salad am I?
Bound Salad
A ___________ soup is thickened with starch by first creating a roux.
Cream
This type of stock is an "amber" liquid where the bones are browned first.
Brown Stock
A ____________ thickener is a combination of cornstarch and cold liquid that can replace a roux.
Slurry
A ________________ dressing in its simplest form is made of oil and vinegar.
Vinaigrette
This type of salad is served with the main course of the meal. What service course salad am I?
Accompaniment/Accompany Salad
A ______________ soup is thickened with starch from the main ingredient (example: potatoes)
Puree
What is one of the two different items we should use when we strain our stock?
Cheesecloth or coffee filter
The three basic ingredients in sauces include:
2. Aromatics
3. Thickener
A __________________ is a temporary mixture of ingredients that eventually separates back to its unique parts.
Suspension
This salad is intended to be a palate cleanser after a rich dinner and before dessert is served.
Intermezzo (in-tr-met-zow)
_________________ means a rich, flavorful broth or stock that is clarified
Consomme
___________________ rids impurities and cloudiness in our stocks.
Blanching
Name THREE of the SIX different classic "Mother Sauces"
1. Bechamel
2. Veloute
3. Brown/Espagnole Sauce
4. Tomato
5. Hollandaise
6. Demi Glace
An ___________________ is a mixture of ingredients that permanently binds dissimilar ingredients. Example: Vinegar & Oil
Emulsion