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Questions and Answers
What are the primary ingredients used to make stocks?
Which type of stock is created by roasting bones before simmering them?
What is a key characteristic of consommé?
What should be done to milk and cream before adding to soup?
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Which of the following is NOT considered a guideline in preparing stock?
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What are purées in the context of soups?
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What is the ideal serving size for soup as an appetizer?
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Which ingredient is commonly used in a bouquet garni?
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What is the main ingredient used in Pancit sotanghon?
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What is the appropriate method for storing cooked food to avoid cross contamination?
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Which cooking method is akin to braising?
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What is the shelf life of plain cooked pasta when stored properly?
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What does FIFO stand for in food storage?
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What is Béchamel sauce primarily made from?
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Which of the following ingredients is commonly used to prepare a Velouté sauce?
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What is the main purpose of using a slurry in cooking?
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Which thickeners are considered the best for achieving smoothness in sauces?
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What characterizes a temporary emulsion?
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What type of dish does the term 'farinaceous' refer to?
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Which pasta dish is traditionally made with pancetta, cheese, and black pepper?
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What is a key ingredient in Laksa soup that distinguishes it from other soups?
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Study Notes
Stocks
- Stocks are clear, flavorful liquids made by simmering ingredients such as meaty bones, mirepoix (onion, celery, and carrot), and herbs in water.
- White stocks are prepared by lightly simmering veal or beef bones without colored seasonings, resulting in a clear and light flavor.
- Brown stocks are created by roasting or browning veal or beef bones before simmering for a rich flavor.
- Sachet D'epices is a bag of herbs and spices, while Bouquet garni is a tied bundle of herbs used for flavoring.
Soups
- Soups are liquid dishes often consisting of stock along with meat and vegetables, typically served hot.
- Consommé is a clarified clear soup made from concentrated stock, using egg whites to remove impurities.
- Purées are thick vegetable soups, while bisques are creamy soups involving shellfish.
- Ginataan is a Filipino dessert soup featuring coconut cream, tapioca, and fruits.
- Common garnishes include shredded cabbage, julienne vegetables, lemon slices, and egg.
Soup Preparation Guidelines
- Start with cold water and gently simmer to extract flavors and nutrients.
- Warm milk and cream before adding to prevent curdling.
- Recommended serving size: 1 cup (250ml) for appetizers and 1 1/3 cups (350ml) for main meals.
Sauces
- Sauces enhance moisture, flavor, and presentation, varying from liquid to semi-liquid.
- Béchamel, a rich white sauce, combines flour, butter, and milk; Velouté includes chicken, veal, or fish stock.
- Flour acts as a common thickener in cooking, while egg yolks provide a rich, smooth finish.
- Slurry is a mix of starch and cold water used to thicken sauces; Beurre manie combines flour and butter for a similar purpose.
- Liaison is a blend of egg yolks and cream, while gelatinization is a common thickening method.
Pasta and Grains
- Edible seeds from grass family are classified as grains. Examples include rice, which undergoes milling to remove bran.
- Legumes produce seed pods that split open upon ripening; egg pasta combines flour and eggs.
- Gelatinization involves water absorption by starch, while syneresis occurs when liquid separates from gel.
- Farinaceous dishes encompass pastas, noodles, beans, and polenta.
Pasta Dishes
- Carbonara is an Italian pasta dish featuring eggs, cheese, pancetta, and black pepper.
- Fettuccine Alfredo consists of fettuccine pasta with butter and parmesan cheese.
- Mia Goreng is an Indonesian street food made with stir-fried yellow noodles with various proteins.
- Laksa is a spicy noodle soup which can be curry or asam based.
- Pancit Sotanghon features sautéed noodles topped with chicken, garlic, and various seasonings.
Cooking Cereal Grains
- Simmering involves cooking grains in water until absorbed; pilaf mimics braising, and risotto is a specific creamy style of cooking.
- Different pasta types have various uses: spaghetti is ideal for tomato sauces, while macaroni suits salad sauces.
Food Safety and Storage
- Cooked food must be refrigerated within two hours and stored below 5°C to prevent contamination.
- The shelf life for chilled food is about 3-5 days; FIFO (First In, First Out) ensures proper food rotation by labeling storage dates.
- Dry pasta can last 2-3 years, while plain cooked pasta should be consumed within 3-5 days; sauced pasta lasts 1-2 days.
- Frozen cooked and sauced pasta can be stored for 2-3 months at temperatures between 0°C to -18°C.
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Description
Test your knowledge of stocks and soups, exploring various types, preparation methods, and flavorings. The quiz covers essential culinary techniques and popular soup varieties, helping you understand foundational cooking concepts. Perfect for culinary students and enthusiasts alike!
