tle cookery

72問 • 1年前

Zna Reah

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問題一覧

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

stocks

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

stocks

soups

clear, thick, special and national soups

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

clear

clear soup

broths, bouillons, consommés, vegetable soup

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

thick

thick soup

cream soup, purées chowders, bisques

these cam be both clear and thick soups

special and national soups

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

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

sauces

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

roux

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

roux

sauces may be

warm, cold

most common sauce

warm sauces

derived from 5

mother sauces

types of sauces

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

this is originally prepared from veal stock.

béchamel / cream sauce

The term is now applied to the cream sauce.

béchamel or cream sauce

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

béchamel or cream sauce

It is used with vegetable or cream dishes.

béchamel or cream sauce

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

espagnole

It is used in many meat and poultry dishes.

espagnole

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

It is used with fish, vegetables, and eggs.

hollandaise sauce

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

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

tomato sauce

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

tomato sauce

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

velouté sauce

It is used with chicken or fish dishes.

velouté sauce

refers to a group of domesticated fowls used as food.

poultry

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

poultry

Birds that are hunted and used as food are called

game

is the most consumed of all poultry.

chicken

It is the most domesticated and easiest to raise.

chicken

Like meat, it is an excellent source of protein

chicken

protein of chicken

22.6%

water of chicken

76.3%

steps in slaughtering a chicken

slaughtering and bleeding, scalding, defeathering, evisceration

market forms of poultry

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

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

live poultry

this is poultry with all its parts intact but not alive

whole poultry

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

dressed poultry

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

drawn poultry

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

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

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

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

precooked

classes of poultry

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

also called fryer

broiler

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

broiler

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

roaster

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

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

stewing chicken

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

stag

also known as a cock

rooster

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

rooster

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

jumbo broiler

It is ideal for special occasions

jumbo broiler

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

poultry

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

poultry

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

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

dry heat method

Broilers and fryers are ideal for this method of cooking.

dry heat method

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

dry heat method

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

dry heat method

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

soup

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

soup

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

soups

unlike stock and soups are liquid condiment or seasoning for food

sauces

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

stock

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

stock

2 types of stock

vegetables stock, chicken stock

HEALTH

HEALTH

ARTS

ARTS

SCIENCE

SCIENCE

ENGLISH

ENGLISH

MUSIC

MUSIC

tle quiz part 1

tle quiz part 1

tle quiz part 2

tle quiz part 2

tle quiz part 3

tle quiz part 3

tle shortcuts part 4

tle shortcuts part 4

ARTS

ARTS

MUSIC

MUSIC

HEALTH

HEALTH

tle part 5

tle part 5

AP (agrikultura)

AP (agrikultura)

AP (industriya)

AP (industriya)

English

English

Science

Science

literature

literature

ATTENTIVENESS

ATTENTIVENESS

AVAILABILITY

AVAILABILITY

ARTS

ARTS

COMPUTER NETWORK

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COMPUTER NETWORK

SCIENCE

SCIENCE

HEALTH

HEALTH

PE QUIZ

PE QUIZ

MUSIC QUIZ

MUSIC QUIZ

ARTS QUIZ

ARTS QUIZ

HEALTH QUIZ

HEALTH QUIZ

SCIENCE QUIZ

SCIENCE QUIZ

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BENEVOLENCE

ARTS

ARTS

science

science

MUSIC

MUSIC

HEALTH

HEALTH

TLE VISUAL STUDIO

TLE VISUAL STUDIO

TLE FLOWCHARTING

TLE FLOWCHARTING

TLE LESSON 1 BOOK

TLE LESSON 1 BOOK

TLE NETWORK SECURITY

TLE NETWORK SECURITY

HEALTH DEPT

HEALTH DEPT

ENG MYTH

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ENG MYTH

ENG MYTH P2

ENG MYTH P2

science

science

ARTS

ARTS

science eye

science eye

MUSIC

MUSIC

iliad

iliad

electricity and magnetism

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electricity and magnetism

pointers science

pointers science

computer

computer

TULA

TULA

BOLDNESS

BOLDNESS

MUSIC

MUSIC

science 1st

Zna Reah · 100問 · 2年前

science 1st

science 2

science 2

cautiousness

cautiousness

compassion

compassion

cheer dance

cheer dance

Contentment

Contentment

MUSIC

MUSIC

Science

Zna Reah · 100問 · 2年前

Science

science part 2

science part 2

creativity

creativity

English

English

decisiveness

decisiveness

ARTS

ARTS

MUSIC

MUSIC

SCIENCE PPT1

SCIENCE PPT1

SCIENCE PPT2

SCIENCE PPT2

SCIENCE REVIEWER

SCIENCE REVIEWER

deference

deference

dependability

dependability

determination

determination

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Diligence

tle veg

tle veg

contemporary dance

contemporary dance

science

science

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ARTS

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HEALTH

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English

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health career

health career

biomolecules

biomolecules

musical play

musical play

module 4

module 4

module 5

module 5

module 6

module 6

theater

theater

chemical reactions

chemical reactions

PRECAL

PRECAL

21st

21st

21st p2

21st p2

問題一覧

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

stocks

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

stocks

soups

clear, thick, special and national soups

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

clear

clear soup

broths, bouillons, consommés, vegetable soup

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

thick

thick soup

cream soup, purées chowders, bisques

these cam be both clear and thick soups

special and national soups

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

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

sauces

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

roux

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

roux

sauces may be

warm, cold

most common sauce

warm sauces

derived from 5

mother sauces

types of sauces

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

this is originally prepared from veal stock.

béchamel / cream sauce

The term is now applied to the cream sauce.

béchamel or cream sauce

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

béchamel or cream sauce

It is used with vegetable or cream dishes.

béchamel or cream sauce

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

espagnole

It is used in many meat and poultry dishes.

espagnole

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

It is used with fish, vegetables, and eggs.

hollandaise sauce

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

tomato sauce

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

tomato sauce

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

velouté sauce

It is used with chicken or fish dishes.

velouté sauce

refers to a group of domesticated fowls used as food.

poultry

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

poultry

Birds that are hunted and used as food are called

game

is the most consumed of all poultry.

chicken

It is the most domesticated and easiest to raise.

chicken

Like meat, it is an excellent source of protein

chicken

protein of chicken

22.6%

water of chicken

76.3%

steps in slaughtering a chicken

slaughtering and bleeding, scalding, defeathering, evisceration

market forms of poultry

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

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

live poultry

this is poultry with all its parts intact but not alive

whole poultry

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

dressed poultry

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

drawn poultry

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

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

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

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

precooked

classes of poultry

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

also called fryer

broiler

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

broiler

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

roaster

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

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

stewing chicken

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

stag

also known as a cock

rooster

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

rooster

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

jumbo broiler

It is ideal for special occasions

jumbo broiler

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

poultry

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

poultry

moist heat method

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

dry heat method

Broilers and fryers are ideal for this method of cooking.

dry heat method

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

dry heat method

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

dry heat method

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

soup

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

soup

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

soups

unlike stock and soups are liquid condiment or seasoning for food

sauces

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

stock

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

stock

2 types of stock

vegetables stock, chicken stock