Chapter 15
The four basic parts of any salad are the base, body, dressing, and _______.
garnish
Which vinegar is made from apples?
Cider
What is the main ingredient in guacamole?
Avocados
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
mirepoix.
What causes bones and mirepoix to release flavor more quickly when liquid is added?
Sweating
A liquid or semisolid product that adds flavor, moisture, richness, color, and visual appeal to a dish is a
sauce.
Which thickener is most often used in chowders?
Roux
Which type of lettuce is the essential ingredient in Caesar salad?
Romaine
Which special wine vinegar is aged in wooden barrels?
Balsamic
Which type of salad is grilled chicken Caesar salad?
Main course
What thickener is most often made of equal parts cooked flour and fat?
Roux
The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called
blanching.
Which grand sauce is made from milk and white roux?
Béchamel
Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?
Purée
Which type of salad is usually sweet and contains fruits and nuts?
Dessert
What is the standard recipe for a basic vinaigrette?
3 parts oil, 1 part vinegar
__________ dressings are thick and coat salad ingredients more heavily.
Emulsified
A flavorful liquid made by gently simmering bones and/or vegetables is a
stock.
A rich, lightly reduced stock used as a sauce for roasted meats is called
jus.
THe five mother sauces are Bechamel, Hollandaise, Espagnole, Tomato, and ______________?
Velouté
A rich, flavorful broth or stock that has been clarified is
consommé.
Which salad type stimulates the appetite and is light enough for the first course?
Starter
A small portion of potato salad is a type of what kind of salad?
Accompaniment
A temporary mixture of ingredients that eventually separates back into its unique parts is called a(n)
suspension.
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of
bouquet garni.
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a
glace.
Meats served with their own juices are
au jus.
A hearty, thick soup made in much the same way as a cream soup is a
chowder.
Which part of the salad enhances its appearance while also complementing the overall taste?
Garnish
Which salad is intended to be a palate cleanser after a rich dinner and before dessert?
Intermezzo
An ingredient that can permanently bind dissimilar ingredients is called a(n)
emulsifier.
Which is a highly flavored type of stock made with fish bones?
Fumet
Cornstarch mixed with a cold liquid is called a
slurry.
A mixture of egg yolks and heavy cream, often used to finish some sauces, is called
liaison.
The mixture for mirepoix is usually what percentage of each ingredient?
50 percent onion, 25 percent celery, and 25 percent carrot.