MIREPOIX - It is a mix of coarsely chopped vegetabled (usually consisting of onions, celery, and carrots), STOCK - It is the thin liquid or juice from meat or meat bones, fish or fish bones, and etc. Extracted by long and gentle simmering and which forms the foundation of sauces and soups., HERBS - Plant or plant part valued for its medicinal, savory, or aromatics quality., NOURISHING ELEMENT - The most important ingredient in making stock is the ____, which provides color, nutrients, and flavor., SPICES - It is an aromatic or pungent vegetables substance used to flavor food, example cloves, pepper, or cumin., THICKENING AGENT - It is an ingredient that gives the thick consistency to a sauce, LIQUID - The _____ makes the up the largest portion of the stock., SAUCE - It is a flavorful, thickened liquid used to season and compliment the food that is accompanies., THICK SOUPS - It is not clear or transparent and has a thickening agent added to it., THIN SOUPS - It is also known as clear soup is made primarily of broth or stock that can stand alone as a dish and relatively easy to prepare., White stock - Generally colorless while it is still cooking., Brown stock - Its color comes from roasting ingredients without water in a hot oven, Fish stock - Made by cooking bones of lean fish or shellfish slowly., Vegetable stock - An important addition to many healthy dishes., Glaze - It is a reduced and concentrated stock.,

TLE 10 summative

由
列印
嵌入

排行榜

視覺風格

選項

切換範本

恢復自動保存: ?