50. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
49. Which of the following stocks uses veal bone as its main ingredient?
48. What kind of stock uses fish as its main ingredient?
47. What stock uses chicken bone as its main ingredient?
46. As a rule, which should not be added to the stock because it causes saltiness?
45. French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
44. Acid helps dissolve connective tissues, and extract flavor and body from bones.
43. Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the
stock.
42. It may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
41. made from beef or veal bones that have been browned in an oven.
40. Made from vegetables and other aromatic ingredients.
39. Cooking time for white beef stock.
38. Cooking time for fish stock.
37. are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma
36. They are soups based on a clear, unthickened broth or stock.
35. simple clear soup without solid ingredients.
34. clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry
33. rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
32. soups that are thickened to provide a heavier consistency.
31. are thickened soups made from shellfish.
30. are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.
29. soup thickened with egg, butter and cream.
28. a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
27. are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.
26. is variations on the traditional soup wherein the temperature when served is kept at or below temperature.
25. these enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.
24. Its basic ingredient is milk which is thickened with flour enriched with butter.
23. its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.
22. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
21. It is made from stock (ham/pork) and tomato products seasoned with spices and herbs
20. cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.
19. made just before they are to be used.
18. thickens sauce to the right consistency. The sauce must be thick enough to cling lightly to the food.
17. Used as a substitute for butter because of its lower cost.
16. is a cooked mixture of equal parts by weight of fat and flour.
15. Cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk
14. cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor
and color to brown sauces.
13. refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail.
12. It is a young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft, pliable, smooth-textured
skin.
11. is a surgically desexed male chicken usually under 8 months of age.
10. This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday
9. This is a type of duck that originated from China and is noted for its tender and flavorful meat.
8. This is a young immature pigeon of either sex and has extra tender meat.
7. Should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones.
6. Are actually slaughtered poultry with the head, feet, blood, feathers and internal organs removed.
5. What do you call the birds that are hunted for food?
4. Includes heart, liver, and neck.
3. Include the lower portion of the leg quarter
2. cooking methods use water, liquid or steam to transfer heat to food.
1. methods are those that do not require additional moisture at any time during the cooking process.
50. STOCK 24. WHITE SAUCE
49. WHITE STOCK 23. VELOUTE SAUCE
48. FISH STOCK 22. HOLLANDAISE
47. CHICKEN STOCK 21. TOMATO
46. SALT 20. COLD SAUCE
45. MIREPOIX 19. HOT SAUCE
44. ACID PRODUCTS 18. THICKENING SAUCE
43. BOUQUET GARNI 17. MARGARINE
42. SCRAPS 16. ROUX
41. BROWN STOCK 15. WHITE ROUX
40. VEGETABLE STOCK 14. BROWN ROUX
39. 8-10 HRS 13. POULTRY
38. 45 MINS- 1 HR 12. BROILER
37. SOUPS 11. CAPON
36. CLEAR SOUP 10. JUMBO BROILER
35. BOUILLON 9. PECKING
34. VEGETABLE SOUP 8. SQUAB
33. CONSOMME 7. LIVE
32. THICK SOUP 6. DRESSED
31. BISQUE 5. GAME
30. CHOWDERS 4. GIBLETS
29. VELOUTE 3. DRUMSTICKS
28. GINATAAN 2. MOIST HEAT
27. CREAM SOUP 1. DRY HEAT
26. COLD SOUP
25. SAUCE
