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72問 • 1年前
  • Zna Reah
    • 通報

    問題一覧

  • 1

    is a liquid base for soups, sauces, and many main course dishes.

    stocks

  • 2

    It is liquid in which meat, chicken, fish, bones, and vegetables are cooked and their flavor and essence are extracted.

    stocks

  • 3

    soups

    clear , thick, special and national soups

  • 4

    this is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup.

    clear

  • 5

    clear soup

    broths , bouillons, consommés, vegetable soup

  • 6

    these are highly flavored soups with viscous or jellied liquid and some solids.

    thick

  • 7

    thick soup

    cream soup, purées chowders, bisques

  • 8

    these cam be both clear and thick soups

    special and national soups

  • 9

    special and national soups

    minestrone , olla podrida, oxtail , scotch broth, pot-au-feu, shark fin soup , soup no.5, bulalo, pinapaitan

  • 10

    are liquid seasonings that enhance and smoothen the flavors of food.

    sauces

  • 11

    In Europe, most chefs prepare a base for sauces, gravies, and soups which is called a

    roux

  • 12

    This is a thickening agent made of bread flour and a fat such as butter, margarine, shortening, chicken fat, or rendered meat drippings.

    roux

  • 13

    sauces may be

    warm, cold

  • 14

    most common sauce

    warm sauces

  • 15

    derived from 5

    mother sauces

  • 16

    types of sauces

    béchamel / cream sauce, espagnole, hollandaise sauce , tomato sauce, velouté sauce

  • 17

    this is originally prepared from veal stock.

    béchamel / cream sauce

  • 18

    The term is now applied to the cream sauce.

    béchamel or cream sauce

  • 19

    It is made from milk and/or cream with white roux.

    béchamel or cream sauce

  • 20

    It is used with vegetable or cream dishes.

    béchamel or cream sauce

  • 21

    this is a brown sauce made from onion, celery, butter, flour, and brown roux.

    espagnole

  • 22

    It is used in many meat and poultry dishes.

    espagnole

  • 23

    this is a yellow sauce made from egg yolk, butter, lemon juice, and gastric (a mixture of white wine or vinegar, crushed peppers, shallots, and spices).

    hollandaise sauce

  • 24

    It is used with fish, vegetables, and eggs.

    hollandaise sauce

  • 25

    Because of its egg and butter content, it should be cooked at low or moderate temperatures, It should be served only for one meal after which it needs immediate refrigeration because it can be a host for bacteria.

    hollandaise sauce

  • 26

    this is a red sauce prepared from tomato products, stock, seasoning, and roux.

    tomato sauce

  • 27

    The ideal sauce for many meat, poultry, fish, vegetable, and pasta dishes.

    tomato sauce

  • 28

    this is a white sauce made from chicken or fish with a light roux.

    velouté sauce

  • 29

    It is used with chicken or fish dishes.

    velouté sauce

  • 30

    refers to a group of domesticated fowls used as food.

    poultry

  • 31

    This includes chicken, turkey, ducks, pigeon. and quails.

    poultry

  • 32

    Birds that are hunted and used as food are called

    game

  • 33

    is the most consumed of all poultry.

    chicken

  • 34

    It is the most domesticated and easiest to raise.

    chicken

  • 35

    Like meat, it is an excellent source of protein

    chicken

  • 36

    protein of chicken

    22.6%

  • 37

    water of chicken

    76.3%

  • 38

    steps in slaughtering a chicken

    slaughtering and bleeding , scalding , defeathering , evisceration

  • 39

    market forms of poultry

    live p, whole p, dressed p, drawn p, poultry cuts, frozen, ready-to-cook, precooked

  • 40

    when buying ___ poultry, select those that are alert, healthy, well-feathered, and well-formed.

    live poultry

  • 41

    this is poultry with all its parts intact but not alive

    whole poultry

  • 42

    this is a slaughtered bird that has been bled and defeathered.

    dressed poultry

  • 43

    this is dressed poultry in which the internal organs have been removed and cleaned.

    drawn poultry

  • 44

    these are parts of the chicken that are cut and packed then sold frozen or fresh. It includes necks, breasts, legs, thighs, and wings.

    poultry cuts

  • 45

    this is a whole chicken or parts of a chicken that are packed and frozen, usually found in the frozen section of the supermarket.

    frozen

  • 46

    this is a chicken that can be sold whole, split in halves, quartered without backbone, boned, cut to breast, boned half-breasts, turned chicken ham, or cut into tocino.

    ready-to-cook

  • 47

    these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno.

    precooked

  • 48

    classes of poultry

    broiler, roaster, capon, stewing chicken , stag, rooster, jumbo broiler

  • 49

    also called fryer

    broiler

  • 50

    This is a chicken about 9 to 12 weeks of age, usually has tender meat, flexible bone cartilage, and soft, smooth, pliable skin.

    broiler

  • 51

    a chicken about three to five months of age, has tender meat, soft, smooth, pliable skin, and flexible bone cartilage

    roaster

  • 52

    a male chicken that has been surgically desexed (meaning cutting off its reproductive organ) under eight months old, has tender meat, and soft, smooth, pliable skin

    capon

  • 53

    a mature female chicken more than 10 months old, less tender, and has a hard breastbone tip

    stewing chicken

  • 54

    a male chicken under 10 months old, has tough, dark flesh, a hard breastbone and cartilage, and coarse skin

    stag

  • 55

    also known as a cock

    rooster

  • 56

    This is a mature male chicken that has tough and dark meat, a hard breastbone tip, and coarse skin.

    rooster

  • 57

    extra-large broilers about 4 kilos in weight, similar to a turkey in size.

    jumbo broiler

  • 58

    It is ideal for special occasions

    jumbo broiler

  • 59

    is cooked to make it more palatable, tenderer, and to destroy harmful microorganisms such as bacteria.

    poultry

  • 60

    It can be cooked using the moist. heat or dry-heat method.

    poultry

  • 61

    This is cooking using water or other liquid as a medium, Recipes sụch as chicken tinola, sinampalukang manok, steamed chicken or pinaupong manok, chicken atritada, chicken fricassee, chicken curry, and chicken pochero are some recipes using the moist-heat method.

    moist heat method

  • 62

    This method of cooking is ideal for young poultry with tender meat.

    dry heat method

  • 63

    Broilers and fryers are ideal for this method of cooking.

    dry heat method

  • 64

    Capons and roasters are also suitable for this method, though they contain more fat than broilers and fryers.

    dry heat method

  • 65

    Recipes such as chicken barbecue roast chicken, fried chicken, and charcoal-broiled chicken are sample recipes using the dry-heat method.

    dry heat method

  • 66

    a delicious prelude to meal, is an essential aand nutritious part of our diet

    soup

  • 67

    it can be a part of meal or meal in itself when served with some crusty bread and salad

    soup

  • 68

    most ___ come from stock prepared by cooks that are used as the base for sauces as well

    soups

  • 69

    unlike stock and soups are liquid condiment or seasoning for food

    sauces

  • 70

    is a liquid bse for soup, sauces, and many maij course dishes

    stock

  • 71

    it is liquid in which meat, chicken, fish, bones and vegetables are cooked and their flavors and essence ar extracted

    stock

  • 72

    2 types of stock

    vegetables stock, chicken stock

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    問題一覧

  • 1

    is a liquid base for soups, sauces, and many main course dishes.

    stocks

  • 2

    It is liquid in which meat, chicken, fish, bones, and vegetables are cooked and their flavor and essence are extracted.

    stocks

  • 3

    soups

    clear , thick, special and national soups

  • 4

    this is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup.

    clear

  • 5

    clear soup

    broths , bouillons, consommés, vegetable soup

  • 6

    these are highly flavored soups with viscous or jellied liquid and some solids.

    thick

  • 7

    thick soup

    cream soup, purées chowders, bisques

  • 8

    these cam be both clear and thick soups

    special and national soups

  • 9

    special and national soups

    minestrone , olla podrida, oxtail , scotch broth, pot-au-feu, shark fin soup , soup no.5, bulalo, pinapaitan

  • 10

    are liquid seasonings that enhance and smoothen the flavors of food.

    sauces

  • 11

    In Europe, most chefs prepare a base for sauces, gravies, and soups which is called a

    roux

  • 12

    This is a thickening agent made of bread flour and a fat such as butter, margarine, shortening, chicken fat, or rendered meat drippings.

    roux

  • 13

    sauces may be

    warm, cold

  • 14

    most common sauce

    warm sauces

  • 15

    derived from 5

    mother sauces

  • 16

    types of sauces

    béchamel / cream sauce, espagnole, hollandaise sauce , tomato sauce, velouté sauce

  • 17

    this is originally prepared from veal stock.

    béchamel / cream sauce

  • 18

    The term is now applied to the cream sauce.

    béchamel or cream sauce

  • 19

    It is made from milk and/or cream with white roux.

    béchamel or cream sauce

  • 20

    It is used with vegetable or cream dishes.

    béchamel or cream sauce

  • 21

    this is a brown sauce made from onion, celery, butter, flour, and brown roux.

    espagnole

  • 22

    It is used in many meat and poultry dishes.

    espagnole

  • 23

    this is a yellow sauce made from egg yolk, butter, lemon juice, and gastric (a mixture of white wine or vinegar, crushed peppers, shallots, and spices).

    hollandaise sauce

  • 24

    It is used with fish, vegetables, and eggs.

    hollandaise sauce

  • 25

    Because of its egg and butter content, it should be cooked at low or moderate temperatures, It should be served only for one meal after which it needs immediate refrigeration because it can be a host for bacteria.

    hollandaise sauce

  • 26

    this is a red sauce prepared from tomato products, stock, seasoning, and roux.

    tomato sauce

  • 27

    The ideal sauce for many meat, poultry, fish, vegetable, and pasta dishes.

    tomato sauce

  • 28

    this is a white sauce made from chicken or fish with a light roux.

    velouté sauce

  • 29

    It is used with chicken or fish dishes.

    velouté sauce

  • 30

    refers to a group of domesticated fowls used as food.

    poultry

  • 31

    This includes chicken, turkey, ducks, pigeon. and quails.

    poultry

  • 32

    Birds that are hunted and used as food are called

    game

  • 33

    is the most consumed of all poultry.

    chicken

  • 34

    It is the most domesticated and easiest to raise.

    chicken

  • 35

    Like meat, it is an excellent source of protein

    chicken

  • 36

    protein of chicken

    22.6%

  • 37

    water of chicken

    76.3%

  • 38

    steps in slaughtering a chicken

    slaughtering and bleeding , scalding , defeathering , evisceration

  • 39

    market forms of poultry

    live p, whole p, dressed p, drawn p, poultry cuts, frozen, ready-to-cook, precooked

  • 40

    when buying ___ poultry, select those that are alert, healthy, well-feathered, and well-formed.

    live poultry

  • 41

    this is poultry with all its parts intact but not alive

    whole poultry

  • 42

    this is a slaughtered bird that has been bled and defeathered.

    dressed poultry

  • 43

    this is dressed poultry in which the internal organs have been removed and cleaned.

    drawn poultry

  • 44

    these are parts of the chicken that are cut and packed then sold frozen or fresh. It includes necks, breasts, legs, thighs, and wings.

    poultry cuts

  • 45

    this is a whole chicken or parts of a chicken that are packed and frozen, usually found in the frozen section of the supermarket.

    frozen

  • 46

    this is a chicken that can be sold whole, split in halves, quartered without backbone, boned, cut to breast, boned half-breasts, turned chicken ham, or cut into tocino.

    ready-to-cook

  • 47

    these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno.

    precooked

  • 48

    classes of poultry

    broiler, roaster, capon, stewing chicken , stag, rooster, jumbo broiler

  • 49

    also called fryer

    broiler

  • 50

    This is a chicken about 9 to 12 weeks of age, usually has tender meat, flexible bone cartilage, and soft, smooth, pliable skin.

    broiler

  • 51

    a chicken about three to five months of age, has tender meat, soft, smooth, pliable skin, and flexible bone cartilage

    roaster

  • 52

    a male chicken that has been surgically desexed (meaning cutting off its reproductive organ) under eight months old, has tender meat, and soft, smooth, pliable skin

    capon

  • 53

    a mature female chicken more than 10 months old, less tender, and has a hard breastbone tip

    stewing chicken

  • 54

    a male chicken under 10 months old, has tough, dark flesh, a hard breastbone and cartilage, and coarse skin

    stag

  • 55

    also known as a cock

    rooster

  • 56

    This is a mature male chicken that has tough and dark meat, a hard breastbone tip, and coarse skin.

    rooster

  • 57

    extra-large broilers about 4 kilos in weight, similar to a turkey in size.

    jumbo broiler

  • 58

    It is ideal for special occasions

    jumbo broiler

  • 59

    is cooked to make it more palatable, tenderer, and to destroy harmful microorganisms such as bacteria.

    poultry

  • 60

    It can be cooked using the moist. heat or dry-heat method.

    poultry

  • 61

    This is cooking using water or other liquid as a medium, Recipes sụch as chicken tinola, sinampalukang manok, steamed chicken or pinaupong manok, chicken atritada, chicken fricassee, chicken curry, and chicken pochero are some recipes using the moist-heat method.

    moist heat method

  • 62

    This method of cooking is ideal for young poultry with tender meat.

    dry heat method

  • 63

    Broilers and fryers are ideal for this method of cooking.

    dry heat method

  • 64

    Capons and roasters are also suitable for this method, though they contain more fat than broilers and fryers.

    dry heat method

  • 65

    Recipes such as chicken barbecue roast chicken, fried chicken, and charcoal-broiled chicken are sample recipes using the dry-heat method.

    dry heat method

  • 66

    a delicious prelude to meal, is an essential aand nutritious part of our diet

    soup

  • 67

    it can be a part of meal or meal in itself when served with some crusty bread and salad

    soup

  • 68

    most ___ come from stock prepared by cooks that are used as the base for sauces as well

    soups

  • 69

    unlike stock and soups are liquid condiment or seasoning for food

    sauces

  • 70

    is a liquid bse for soup, sauces, and many maij course dishes

    stock

  • 71

    it is liquid in which meat, chicken, fish, bones and vegetables are cooked and their flavors and essence ar extracted

    stock

  • 72

    2 types of stock

    vegetables stock, chicken stock