Q2 Summative Test Weeks 1-3

Are substances that enhance the natural flavor of food without changing its flavor.

• Sauces

• Seasonings

• Enhancers

Tips in sauce preparation include: (check all that applies)

• To improve flavor.

• Garnishing

• To make the sauce thin.

• Finishing

The chemical name of salt.

• monosodium glutamate

• sodium glutamate

• sodium chloride

• monosodium chloride

This is the mixture of chopped celery, onions, and carrots into small pieces.

• mirepoix

• mirepiox

• mirepoux

• mirepouix

A thickened liquid that adds flavor to a certain food.

• sauce

• soup

• seasoning

• enhancer

MSG is called ________ in Japan.

• Ajinamoto

• Ajinomoto

• Ajimonota

• Ajimonoto

This thickener is made up of equal parts of butter and flour.

Adding the ingredients cornstarch and water will result in a thickener called S _ _ _ _ Y?

It is an act of adding liquid to a hot pan to allow brown food residue stuck at the bottom of the pan to release.

• Reduction

• Starch thickness

• Deglazing

Brown roux is suited for ________?

• Bechamel

• Gravy

• Beurre Manie