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HMGT 1470 EXAM 2

Terms in this set (116)

what is a mixture of bones, aromatics, and spices simmered together called?
stock
which example will produce the clearest, most flavorful stock?
genny roasted her beef bones until well browned, put them in a pot, and covered them with cold water and then added mire poix to the roasting pan to brown, she deglazed the pan and simmered the stock for 12 hours, skimming regularly.
which of the following is a combination of white roux and milk?
bechemal
what temperature water should stock be started with?
cold
which us an example of a broth based soup?
chicken noodle
what mother sauce is a mixture of egg yolk, lemon, and butter?
hollandaise
most mother sauces are made into small sauces by adding different flavorings and finishing differently, which should be made over from the beginning?
liaison
which soup is made with tomatoes, peppers, and cucumbers and served chilled?
gazpacho
which herbs and spices do a sachet despice commonly contain?
thyme, black peppercorns, bay leaf, peppercorns, parsley, and cloves
cream soups are a puree of starchy vegetables, finished with cream
false
parsnips can be used in place of carrots in a mire poix?
true
salsas, relishes, and coulis are not sauces but accompaniments
false
soups are very exact dishes, never add anything extra to them
false
sweating or blanching the vegetables and meat for soup is important to develop flavors and prevent clear soups from being foggy
true
finishing a sauce by swirling in some cold butter right before being served is called?
monter au buerre
which is an example of a thick soup that is almost a stew, usually containing milk and potatoes?
chowder
which mother sauce is made with white stock and blond or white roux?
veloute
vegetable stock should be simmered for?
30-40 minutes
what kind of bones can be used in chicken stock?
chicken
in a pureed soup,
the vegetables should be sweated and simmered until tender, then pureed
which mother sauces can be used to make cream soup?
bechmal and veloute
roux that has been cooked longer has less thickening power
true
rouxs should be stirred only once or twice when cooking
false
cooked broccoli can be adde4d to veloute sauce to make cream of broccoli
true
skimming a stock to remove the fat that forms on top and any impurities will give you a clearer stock
true
the layer of fat on stock that has been cooled should not be removed?
true
stocks should be started with boiling water
false
which type of roux is cooked for 30-40 minutes?
brown roux
which thickener is made by cooking fat and flour together until it reached the desired color?
roux
a mixture of esopagnole, brown stock reduced by half is called?
demi-glace
noodles and rice should be cooked directly in the soup for best flavor and consistency
false
parsnips cqn be used in place of carrots in a mire poix
true
what is the correct procedure for washing lettuce
fill a sink with cold water, then place the cut or torn lettuce in and agitate it to knock loose dirt
what do egg yolk contain that helps to form emulsions?
lecithin
the salad green pictured is peppery tasting and delicate
arugula
which vinegar takes 12 years or more to make and is very expensive
balsamic
which lettuce is mild in flavor
boston or bibb
vinaigrettes are made from
oil and vinegar
which of these is a permanent emulsions
mayonnaise
balsamic vinegar is an inexpensive, great all purpose vinegar
false
lettuce should be washed piece by piece under cold running water
false
every time a temporary emulsions is used it should be shaken and stirred well
true
digestive salads should
have some bitterness and acidity to re-awaken the appetite
which of these is a mixture of baby lettuces that tends to very delicate
mesclan
which dressings would be a better choice for an appetizer salad
red wine vinegarette
which lettuce is scarlet and white
radicchio
all salads are healthy and low in calories
false
watercress has a peppery after taste
true
which lettuce is not bitter in flavor
loose leaf
when adding oil to mayonnaise, it should be added
drop by drop
which of the following dressings is not a permanent emulsion
lemon vinaigrette
washed, out, and dried lettuce lasts for 5-7 days if stored properly
false
each egg yolk can hold how much oil when making mayonnaise
6-7 oz
a digestive salad is served when
after the main course
in chicken salad, what is considered the body of the salad
chicken
spring mix is the same as mesclum
true
salads should be plated in such a way that they occupy the entire plate to its edge
false
IQF stands for
Individually Quick Frozen
red cabbage turns a shade of blue when cooked with an alkaline. What pigment does it contain?
anthocyanin
which of these is not a cruciferous vegetable
leeks
which vegetable and fruits are high in vitamin C
Citrus, peppers, tomatoes, and dark leafy greens
which of these vegetables contains a high amounts of anthoxanthins
cauliflower
chlorophyll is
- associated with green vegetables that contain a lots of vitamin B
- easily destroyed by overcooking
- Best cooked in a neutral environment
watermelons, tomatoes, and red grapefruits are high in what pigment
lycopene
frozen or canned vegetables can be a better choice when buying produce out of season
true
shallots, scallions, chives, and green onions are all the same vegetable
false
poaching is often used to cook vegetables
false
which pigment is correctly paired with its color
lycopene and Red vegetables, such as tomatoes
which pigment contains a powerful antioxidant to help ward off cancer and improve cardiovascular health
anthocyanin
fresh produce should be stored between
36-40°f
lutein is in a purple/red vegetables and helps maintain your eyesight as you age
false
most Americans eat plenty of vegetables
false
wild mushrooms are great to use in restaurants, as they are often safer than once purchased through a purveyor
false
of the following vegetables, which is a highly prized tuber for it smell and taste, is extremely expensive, and only grows in the wild
truffles
wolves are considered part of the ____ family
onion
anthoxanthins are present and vegetables that are
white
vegetables that are grown and below ground should be started in cold water and brought to a boil
true
vegetables should be cooked
The shortest time possible
Red cabbage will turn blue when cooked with baking soda
true
which of these is not a combination of grains and legumes?
quinoa and pinenuts
which of these is the only green that is a complete protein and contains all essential amino acids
quinoa
greens that have the germ and bran removed are called
white or refined
which is a short grain rice
arborio
which of the following is not a dumpling
farro
which part of the grain is rich in fiber
bran
When steaming short grain rice, what is the correct ratio or rice to water
1: 1.5
matzo ball balls are a type of dumpling
true
whole grains are easier to digest, so they release their energy quickly
false
which part of the grain is rich and B vitamins, minerals and a small amount of fat
germ
converted rice
Has been partially cooked, dried, and nutritionally and enhanced
which of the following potato preparation is best when waxy potatoes are used
potato salad
The best way to tell if pasta is done is to
taste it
which takes longer to cook
dry pasta
russet or mealy potatoes are best for which potato preparation?
french fries
which part is the outside of a grain
bran
whole grains cook faster than refined grains when using the pilaf method and use more liquid
false
waxy potatoes are best for frying because of their high starch content
false
which of the following products is not made from corn
millet
which of these is a wheat pasta from Japan that is thick and chewy
udon
it is traditional in many cultures to pair grains and legumes in dishes
true
samosas are a deep fried, filled dumpling from india
true
which item has the world health organization found to be particularly harmful to your health
processed meat
what are amino acid building blocks of
protein
eating vegan for most of the day but having moderate amounts of meat and dairy after six is called which diet
VB6
which of the following is high in fiber and a good source of protein
legumes
most Americans do you not get enough
green vegetables
How many essential amino acids are there?
9
A plant-based diet means
eating more vegetables, fruits, and whole grains and less dairy and meat
The recommended amount of protein for most adults is
100 mg or 3.5 oz
it is important to eat both cooked and raw vegetables
true
having plant-based dishes on your menu is expensive
false
pairing greens and lagoons helps you to get all the essential amino acids
true
which of the following is high in fiber and a good source of protein
legumes
which of the following produces more methane gas
feed lots
eating a plant-based diet may reduce your chances of getting type two diabetes
true
vegetables take less energy to produce then cattle
true
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