any preparation, usually liquid or semiliquid, eaten as a gravy or as a relish accompanying food. stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food: cranberry sauce. something that adds piquance or zest.

means to bring out or intensify the natural flavour of the food without changing it. Are usually added near the end of the cooking period.

are aromatic oils or essences or their imitations dissolved in dilute food grade ethyl alcohol which is used extensively in cakes and desserts.

pungent sauce whose ingredients include soy, vinegar, and garlic. —

Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most popular), vinegar and salt. ... It is made from whole chilies, garlic, salt, and water.

Very spicy saucemade from fully-aged red peppers.

the first flavor potentiates discovered by a Japanese researcher in 1908. It is available for home use in purified form and it often used to blend the flavors of meat, seafood and vegetables.

are formed from nucleic acids which is present in the nucleus of all living things. This product is used to enhance the flavor of soups, sauces, gravies and it is capable of replacing part of the beef extracts in some products. It also gives body and smoothness to foods.

It's obtained from vegetables, animals, or minerals capable of coloring food, drugs, or cosmetics. It is safe to use as food additives. Also known as organic food colors

are available as fat – soluble dyes and water – soluble lakes. One must guard against use of certain colorings such as the rhodamine, a red food coloring which is banned by FDA but may still be used to color tocino.

defined by regulation, is any dye, pigment, or other substance that can impart color to a food, drug, or cosmetic or to the human body. These are important components of many products, making them attractive, appealing, appetizing, and informative.

are food additives used to provide or enhance characteristic colors in food products. They are obtained from synthetic processes, and are typically made up of complex hydrocarbons, nitrogen and sulfur ions.

mixture of raw green vegetables (such as different types of lettuce) usually combined with other raw vegetables: a mixture of small pieces of raw or cooked food (such as pasta, meat, fruit, eggs, or vegetables) combined usually with a dressing and served cold.

What are the 4 parts of salad

Stimulate the appetite Fresh, crisp ingredients Tangy, flavorful dressing Appearance is important so garnishes should be attractive

Light and flavorful Should complement and balance the meal Sweet fruit salads can accompany ham and pork Vegetable salads accompany hearty meal Heavier salads such as pasta should be served with lighter entrée.

Large enough to serve with as a meal Contain protein Well balanced meal both visually and nutritionally Variety of fruits and / or vegetables

Cleanse the palate after a rich dinner and before dessert Served in classic French meals Must be very light Bibb lettuce with vinaigrette dressing Fruit salad

Sweet and often contain fruit, sweet gelatin, whip cream Too sweet to be served as accompaniment or appetizer

Usually a layer of salad greens that line the plate or bowl Romaine, chicory or loose leaf lettuce can be used as the

The main ingredients Can be a mixture of vegetables, meats, and fruits Salad ingredients can vary by season or occasion but freshness is always important

Adds color and appeal Simple are the best Can be mixed with other ingredients or added at the end Examples include parsley, paprika, fresh cherry tomato

Purpose is to moisten, flavor and enrich the food Tart or sour dressings work with greens and vegetables salads Slightly sweet dressings such as mayonnaise mixed with the salad are called bound salad.

Slightly sweet dressings such as mayonnaise mixed with the salad are called

soup that is made by simmering veggies, & or meat in a liquid until all the flavors are released. These are made without the addition of any spices, starch or any other flavorings. But there are so many versions made across the world and some are made even without the addition of any oil or fats.

stocked based soup, which is not thickened. It is served un- passed and garnished with chopped herbs, vegetables, or meats. For eg. Minestrone, scotch broth etc.

clear soup which is clarified with egg white. It is named after the garnish used in the soup. It is an old saying that if one can read the date on the dime thrown in four litres of consommé, then it is a good consommé.

soups that are thickened using flour, cornstarch, cream, vegetables and other ingredients. ... For example, a potage of boiled meat and vegetables results in a thick, mushy soup. Conversely, a bisque is thickened with rice, which creates a smoother soup.

are thick soups made by cooking and then pureeing vegetables or ingredients used in the soups. For eg: - Lentil soups, potato soups, etc. One can roast the vegetables to give a better flavour.

thick soup, which is thickened with a blond roux, passed and finished with a liason. They may be vegetable or chicken stock based, for eq: - volute of chicken

soup is a passed thick soup . It may be of vegetable or meat based, mostly vegetables, are used for making cream soup. For eg: - cream of tomato, cream of mushroom, cream of chicken

It is a shellfish based soup, which is passed and may be garnished with dices of the food used. Traditionally it is thickened with rice and finished with cream. For eg:- lobster bisque.

Traditionally based on seafood and thickened with potato and finished with cream and milk. These are from the US and the most classical version from Manhattan and hence the name Manhattan chowder.

these soups are served cold but not chilled. Chilling would dull the flavour and the soup would taste blend. For eg:- jellied consommé, gazpacho

These do not form a separate classification as they represent the region of origin. For eg:- green turtle soup from England, French onion soup from France , Mulligatawny from India.

condiment made by cooking bagoong and water for half an hour, then allowing to stand.

In French classical menu soups is called as

Mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways.

also referred to as variety meats, is the name for internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone.

How do you call meat from adult sheep? How do you call meat from young sheep? How do you call meat from goat? How do you call meat from carabao? How do you call meat from deer? How do you call meat from young calves?

form of meat after slaughter that has not undergone chilling

has been kept cold above freezing point within 24 hours after slaughter

stored in the freezer: sold as hard as stone

products that have been cured with preservatives agents

taken from animal parts that have less muscle activity and are plump, like sirloin and tenderloin

Are cuts that come from the muscle parts most used by the animal, like hocks, chuck and flank

necessitate longer cooking like bulalo

Refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon, and quail, Provides a lot of protein, vit. B, iron, phosphorous and fat

chicken whose meat is tender and soft

usually four to six months old (chosen for grilling or roasting)

male chicken less than ten months old

considered as large chicken if it weighs about 4kg or more

Peking duck orginated from?

These are poultry with heat, feet, and viscera intact. Blood and feathers are removed

Hunted birds similar to the form of live poultry but no longer alive

The USDA recommends steaks and roasts be cooked to To ensure safety ground beef should be cooked

is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature.

was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods

Much of Escof er's technique was based on that of ___ one of the codif ers of French haute cusine

he codified the recipes for the five mother sauces Referred to by the French press as roi des cuisiniers et cuisinier des rois (king of chefs and chef of kings"-also previously said of Carême

system for organising the kitchen staff which is still standard in many restaurants today.

Born in a poor family and later he became an apprentice to a leading Parisian pâtissier and quickly became known for his patisserie skills. He was deeply interested in architecture and was famous for his large pièces montées - table decorations sculpted in sugar, depicting classical buildings.