Culinary Techniques: Soups and Sauces

<p>Chowders (D)</p> Signup and view all the answers

<p>Egg, butter and cream (C)</p> Signup and view all the answers

<p>To enhance flavor and add moisture (C)</p> Signup and view all the answers

<p>Milk (C)</p> Signup and view all the answers

<p>An emulsified sauce (C)</p> Signup and view all the answers

<p>Velouté sauce (A)</p> Signup and view all the answers

<p>A brown roux (A)</p> Signup and view all the answers

<p>Fonds de cuisine (C)</p> Signup and view all the answers

<p>Meaty bones, seafood, and/or vegetables simmered in water (A)</p> Signup and view all the answers

<p>Brown stock (A)</p> Signup and view all the answers

<p>Clear, thin liquid (A)</p> Signup and view all the answers

<p>Chicken bones (C)</p> Signup and view all the answers

<p>Broth can be served as is, while stock is used in other dishes (C)</p> Signup and view all the answers

<p>It is clear and transparent (A)</p> Signup and view all the answers

<p>Béchamel sauce (C)</p> Signup and view all the answers

<p>Heavy cream and egg yolk (liaison) (B)</p> Signup and view all the answers

<p>Bisque (A)</p> Signup and view all the answers

<p>Fish bones and trimmings (A)</p> Signup and view all the answers

<p>Clear soups are based on meats, while stocks are based on bones. (D)</p> Signup and view all the answers

<p>Aromatic (A)</p> Signup and view all the answers

<p>To remove cloudy particles (A)</p> Signup and view all the answers

<p>Cream (C)</p> Signup and view all the answers

<p>Plump breast (C)</p> Signup and view all the answers

<p>Breasts (D)</p> Signup and view all the answers

<p>Removal of internal organs (D)</p> Signup and view all the answers

<p>Bruises (C)</p> Signup and view all the answers

<p>They are made immediately before use. (D)</p> Signup and view all the answers

<p>Gizzard and heart (B)</p> Signup and view all the answers

<p>Gelatinization (D)</p> Signup and view all the answers

<p>To avoid the formation of lumps (C)</p> Signup and view all the answers

<p>A cooked mixture of equal parts fat and flour. (A)</p> Signup and view all the answers

<p>Clarified butter (B)</p> Signup and view all the answers

<p>Lower cost (D)</p> Signup and view all the answers

<p>Vegetable oil (C)</p> Signup and view all the answers

<p>Starch content (B)</p> Signup and view all the answers

<p>White roux (B)</p> Signup and view all the answers

<p>Fine, soft feet (D)</p> Signup and view all the answers

<p>Clean and well fleshed (A)</p> Signup and view all the answers

<p>Blond roux (A)</p> Signup and view all the answers

<p>Smooth and yellow (C)</p> Signup and view all the answers

<p>Peking duck (D)</p> Signup and view all the answers

<p>9 to 12 weeks (D)</p> Signup and view all the answers

<p>Capon (B)</p> Signup and view all the answers

<p>Jumbo Broiler (C)</p> Signup and view all the answers

<p>Coarse skin and toughened meat (A)</p> Signup and view all the answers

<p>It is a mature female chicken, usually more than 10 months of age. (C)</p> Signup and view all the answers

Flavorful liquid made by simmering bones and vegetables.

A stock made specifically from chicken bones.

Stock made from beef or veal bones without added color.

Stock made from beef or veal bones that are browned first.

Ingredients like onions, carrots, and herbs added for flavor.

Soups thickened with roux or other agents and cream.

Thickened soups made primarily from shellfish.

Hearty soups featuring fish, shellfish, or vegetables, usually with milk and potatoes.

Soups served hot or cold, often featuring fruits and spices.

Soup served chilled instead of hot.

A sauce made from stock and tomato products with spices.

Sauces made just before they are to be used.

Sauces cooked ahead, chilled, and served later.

Substances used to increase sauce viscosity.

A mixture of equal parts fat and flour, cooked together.

A seasoned liquid that can be served as is, unlike stock.

A clarified, rich stock or broth that is clear and flavorful.

A flavorful liquid used to season and enhance dishes.

A basic sauce made from milk, thickened with flour and butter.

A sauce made from chicken, veal, or fish broth thickened with blonde roux.

A rich sauce made with butter, egg yolks, lemon juice, and cayenne.

A brown roux-based sauce made with butter, flavor, and brown stock.

A butter substitute made from vegetable oils, often cheaper.

Fats derived from animals, such as lard and beef drippings.

Used in roux but provides no additional flavor.

Three main types: white, blond, and brown, based on cooking time.

Roux cooked to a light brown for flavor and color, often used in sauces.

Young chickens have clear eyes, soft feet, and small feathers.

Whole poultry should have intact head, feet, viscera, be clean and free from defects.

Dressed poultry has smooth, yellow skin, indicating freshness.

Peking duck is a tender and flavorful breed of duck from China.

Squab is a young pigeon with extra tender meat, often used in gourmet dishes.

Birds raised for food such as chicken and turkey.

Young chicken (9-12 weeks) with tender meat.

A chicken, usually 5-6 months old, suitable for roasting.

Desexed male chicken, usually under 8 months.

Mature female chicken, over 10 months old, used for stewing.

A flavorful liquid made from fish bones and trimmings.

A mixture of chopped vegetables used in broth and soups for flavor.

Includes plump breast, well-developed thighs, no bad odor, and heavy skin.

Divided into dark meat (drumsticks, thighs) and white meat (breasts), plus giblets (gizzard and heart).

Includes slaughtering, bleeding, scalding, defeathering, evisceration, and deboning.

Healthy poultry is alert, well-feathered, free of bruises, blisters, or broken bones.

Dressed birds that can be cut up, marinated, or seasoned.