GoConqr has a new look! Let us know what you think.

Sign up free

Flashcards

TLE - 4TH QUARTER REVIEW

Gia Panopio Home Economics/ TLE English 42 cards

Cards in this deck (42)

  1. 1What is the key ingredient of salad?Dressing
  2. 2It is generally defined as mixed greens with dressing.Salad
  3. 3What are the types of Salad?Tossed Salad
    Composed Salad
    Bound Salad
    Farinaceous Salad
  4. 4Common and a type of salad prepared by tossing.Tossed Salad
  5. 5It a type of salad that is made by combining cooked, meat, fish, etc. and is bound in one massBound Salad
  6. 6A type of salad consisting of pasta, potatoes, or grains.Farinaceous Salad
  7. 7A type of salad that is properly prepared and in order or detail.Composed Salad
  8. 8TRUE OR FALSE: The more delicate the texture and flavor of the greens, the lighter and more subtle the dressing should be.True
  9. 9A dressing that should be used for stronger flavored greensMayonnaise-based dressings
  10. 10A dressing that should be used for lighter flavoredVinegar-oil dressings
  11. 114 Layers of Composed SaladBase
    Body
    Garnish
    Dressing
  12. 12TRUE OR FALSE: A dressing should mask the salad, not compliment it.FALSE:
    A dressing should compliment the salad rather than masking it.
  13. 13Ingredients of SaladSalad greens
    Vegetables (raw)
    Vegetables (cooked, pickled, canned)
    Starches
    Fruits (fresh, canned, cooked, or frozen)
    Protein foods
    Miscellaneous
  14. 14A liquid or semi-liquid used to flavor salads.Dressing/ Salad Dressing
  15. 15ENUMERATION: Give at least 3 Ingredients in Salad dressings.Oils
    Vinegar
    Lemon Juice
    Egg Yolk
    Seasoning and Flavorings
  16. 16ENUMERATION: Give all types of Salad dressings.Oil and Vinegar Dressing
    Emulsified Dressing
    Other Dressing
  17. 17What is the classic ratio of homemade vinaigrette?3 parts oil to 1-part vinegar
  18. 18What is the French term of "the foundation of cooking"?Fonds de cuisine
  19. 19It is a flavorful liquid prepared by simmering meaty bones from meat, poultry, seafood, or vegetables.Stocks
  20. 20CLASSIFICATION OF STOCK: Chicken stock : _______ _______ : Beef or veal bones Brown stock : _________ _______ : Fish bones and trimmings left after filletingChicken stock : Chicken Bones
    White stock : Beef or veal bones
    Brown stock : Beef or veal bones that have been browned in an oven.
    Fish stock : Fish bones and trimmings left after filleting
  21. 21Ingredients in preparing stock?Bones
    Mirepoix
    Scrape and left-over
    Acid products
    Seasoning and spices
    Bouquet garni
  22. 22It is a French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.Mirepoix
  23. 23Helps dissolve connective tissues, and extract flavor and body from bones.Acid Products
  24. 24It is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.Bouquet garni
  25. 25It is based on stocks added with other ingredients for variety of flavor, consistency, appearance, and aroma.Soup
  26. 26CLASSIFICATION OF SOUPClear Soup
    Thick Soup
  27. 27It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.Consommé
  28. 28ENUMERATION: Give thickening agents for soupsrice
    flour
    grain
    corn starch
  29. 29These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.Sauce
  30. 30ENUMERATION: 5 Mother SaucesBéchamel Sauce/ White Sauce
    Veloute Sauce
    Hollandaise
    Espagnole/ Brown Sauce
    Tomato Sauce
  31. 31WHAT SAUCE AM I? SpaghettiTomato Sauce
  32. 32WHAT SAUCE AM I? CarbonaraWhite Sauce/ Béchamel Sauce
  33. 33WHAT SAUCE AM I? Made from tomato puréeBrown stock/ Espagnole
  34. 34WHAT SAUCE AM I? The simplest sauce because it doesn't require making a stock..Béchamel Sauce/ White Sauce
  35. 35WHAT SAUCE AM I? Made by thickening white stock with roux and then simmering it for a while.Veloute Sauce
  36. 36WHAT SAUCE AM I? Made from Butter, egg yolks, lemon juice and cayenne.Hollandaise
  37. 37WHAT SAUCE AM I? made from ham or pork stock and tomato products seasoned with spices and herbs.Tomato Sauce
  38. 38CLASSIFICATION / TYPES OF DESSERTSFruits
    Cheese
    Gelatin Dessert
    Custard
    Pudding<3
    Fruit Cobblers
    Frozen Desserts
  39. 39DESSERTS. WHERE DO I BELONG? Ice CreamFrozen Desserts
  40. 40A ready to serve dessert made out of milk.Cheese
  41. 41Desserts. WHERE DO I BELONG? Sherbet and IcesFrozen Desserts
  42. 42Desserts. WHERE DO I BELONG? BlanchmangePudding (Kenma<3 char)

Information

Description
LESSON1: Salad LESSON2: Stocks, Soups and Sauces LESSON3: Dessert
Created by
Gia Panopio
Views
52
Rating

Feedback

What is it about?

What do you think of the new look?

How do you like it?