A
What type of Filipino food is made from coconut milk, fruit and pearl and maybe served hot or cold?
Ginataan
Which of the following is not a spices and seasoning?
Paprika Cayenne Oregano Tomato
Tomato
What principle of preparing soup that keep the stock clear?
Skimming
Vegetable soup that are thickened with starch is called _____?
Puree
What type of soup uses dried fruits and prunes as main ingredients?
Fruit soup
What is the mixture of fat and flour to thicken sauces and soup?
Roux
What is the approximate cooking time for white beef stock?
8 - 10 hours
What makes stocks tastiest and appetizing?
Smell
What is the approximate cooking time for fish stock?
45 minutes to 1 hour
What is made from bones that are not browned, pale, delicate flavor.
White stock
Which fat produces the finest quality roux?
Clarified butter
What occurs when starch on the outside of the lump is quickly gelatinize?
Blend
Which is the basic ingredient of white sauce?
Milk
Which of the following is NOT a common problem in sauces?
Oil streaming
What is the flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods?
Sauce
What is the 1st principle of preparing soup?
Starting Cold Water
It is used to enhance the flavor of the dish.
Seasoning and spices
Variation on the traditional soup when served is kept at low temperature.
Cold Soup
Used to substitute for butter
Margarine
Sauce that made just before they are used.
Hot sauce
It is rich emulsified sauce made from butter, egg yolks and lemon juice and cayenne
Hollandaise
Soup thickened with egg, butter and cream
Veloute
Soup are thick and made of shellfish
Bisque
Stock that is made from chicken bones
Chicken stock
A hearty soups made from fish shellfish or vegetables usually contain milk and potatoes
Chowder