Quiz 2.1 TLE 10-FCS (Cookery)

Quiz 2.1 TLE 10-FCS (Cookery)

• Stock: Highly flavored liquid made by simmering bones with vegetables, herbs, and spices.
• Gelatin: Animal protein that dissolves in hot liquid, adding richness.
• Stock made from bones: Protein found in bones turns to gelatin when simmered for a long time.
• Clear soup: A clear soup made from meats, poultry, fish, or vegetables.
• Stock bundle: Fresh herbs tied to a piece of celery, leek, or carrot.
• Stock made by roasting: Stock made from roasting bones and vegetables.
• Stock made by simmering: Stock made by simmering bones and vegetables with heavy cream.
• Béchamel-based stock: Stock based on a béchamel sauce, finished with heavy cream.
• Liaison-based stock: Stock finished with a liaison of heavy cream and egg yolks.
• Pureed soup: Soups thickened by pureeing their main ingredients (e.g., beans, or starchy vegetables).
• Fish/shellfish soup: Soup prepared with fish or shellfish, thickened with rice.
• Hearty soup: Hearty soups are thick soups with chunks of the main ingredient.
• Fruit/vegetable soup: Soup made from fruits or vegetables.
• Stock type: Stock that uses fish as its main ingredient.
• Flavoring substance: Substance added to give taste to food.
• Chicken bone stock: Stock using chicken bones as the main ingredient.
• Mirepoix: French term for the combination of celery, onions, and carrots used to flavor stock.
• Flavoring additions: Combination of ingredients, like herbs, spices and bouquet garni (such as spices and herbs) to add more consistency, appearance and flavor to a stock.
• Soup categories: Two categories of soup.

Quiz 2.1 TLE 10-FCS (Cookery) - Part III

• Same as Part I