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What is a highly flavored liquid made by simmering bones with vegetables, herbs, and spices?
What is a highly flavored liquid made by simmering bones with vegetables, herbs, and spices?
Stock
What is an animal protein that when dissolved in a hot liquid, adds to a rich mouthfeel?
What is an animal protein that when dissolved in a hot liquid, adds to a rich mouthfeel?
Gelatin
What is a protein found in bones that turns into gelatin when simmered for a long time?
What is a protein found in bones that turns into gelatin when simmered for a long time?
Collagen
What is a clear soup made from meats, poultry, fish, or vegetables?
What is a clear soup made from meats, poultry, fish, or vegetables?
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What is a bundle of fresh herbs tied to a piece of celery, leek, or carrot?
What is a bundle of fresh herbs tied to a piece of celery, leek, or carrot?
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What is a stock made by roasting bones and vegetables?
What is a stock made by roasting bones and vegetables?
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What is a stock made by simmering bones and vegetables?
What is a stock made by simmering bones and vegetables?
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What is a stock based on a béchamel, finished with heavy cream?
What is a stock based on a béchamel, finished with heavy cream?
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What is a stock based on veloute sauce finished with a liaison of heavy cream and egg yolks?
What is a stock based on veloute sauce finished with a liaison of heavy cream and egg yolks?
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What are soups thickened by pureeing their main ingredients - usually dried beans or starchy vegetables?
What are soups thickened by pureeing their main ingredients - usually dried beans or starchy vegetables?
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What is a soup traditionally prepared with fish or shellfish and thickened with rice?
What is a soup traditionally prepared with fish or shellfish and thickened with rice?
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What are hearty soups with chunks of the main ingredients?
What are hearty soups with chunks of the main ingredients?
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What is a soup that is fruit or vegetable based?
What is a soup that is fruit or vegetable based?
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What kind of stock uses fish as its main ingredient?
What kind of stock uses fish as its main ingredient?
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What substance is added to give taste to the food?
What substance is added to give taste to the food?
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What stock uses chicken bone as its main ingredient?
What stock uses chicken bone as its main ingredient?
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What is the French term for the combination of celery, onions, and carrot used to flavor stock?
What is the French term for the combination of celery, onions, and carrot used to flavor stock?
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What is stock added with other ingredients for variety of flavor, consistency, appearance and aroma?
What is stock added with other ingredients for variety of flavor, consistency, appearance and aroma?
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What is the Sachet d'epices and bouquet garni are known as?
What is the Sachet d'epices and bouquet garni are known as?
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What are the two categories of soup?
What are the two categories of soup?
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Study Notes
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
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Description
Test your knowledge on fundamental cookery techniques and concepts in TLE 10-FCS. This quiz covers stock preparation, soup types, and essential culinary terminologies. Enhance your understanding of cooking methods and ingredients in this interactive quiz.
