VETDSS Terminology

What is a liaison?

• A thickening agent made up of egg yolk & cream

• A thickening agent made up of butter & flour

• A thickening agent made up of cornflour & water slurry

Answer explanation

A liaison is a mixture of egg yolk and cream that is added to thicken and enrich a sauce. It is added to the sauce at the very end, if you overcook the sauce with the liaison the eggs will scramble.

Pierced metal cone-shaped strainer used to 'pass' soups, sauces, stocks and other liquids is called?

• Sieve

• Colander

• Chinois

• Spoon

Answer explanation

A Chinois can also be called a Conical Strainer

What ingredients are in a bouquet garni?

• Carrot, celery, onion

• Celery, thyme, parsley stalks, peppercorn, bay leaves

• Chopped herbs, basil, oregano, coriander

Answer explanation

A bouqet garni is used to add flavour to a braise, stew, stock or sauce.

What does the term 'Refresh' mean in cooking?

• To plunge vegetables into a saucepan of boiling water

• To reheat pasta in a bot of boiling water

• To place blanched foods like vegetables into ice water to stop the cooking process.

A cartouche is?

• A piece of baking paper you place on the surface of a sauce

• A piece of paper you shape and fill with chocolate to pipe

• A piece of baking paper filled with fish, herbs, flavourings.

Answer explanation

Cartouche is placed on the surface of a sauce or casserole to stop a thick skin forming. When mixed the skin will breakup into lumps.

What is meant by the term 'Flash Point or Smoke Point'

• When faulty equipment sparks

• When oil is to hot or old it can cause a vapor which can ignite

Answer explanation

If the oil in fryer or pan is smoking it can ingnite rapidly, make sure the oil is fresh and not over 180'C.

Don't take your eye off it.

To put the fire out, smother it with fire blanket, lid or salt

Poeler means

• To boil foods

• To poach foods

• To use moist & dry meat when roasting - pot roast

• To coat foods in crumbs

Beurre manie is?

• Thickening agent - cooked roux - butter & flour

• Thickening agent - cornflour & water slurry

• Thickening agent - uncooked roux - butter & flour

• Thickening agent, liaison -egg yolk & cream

Answer explanation

A beurre manie is when you rub butter & flour together until it resembles breadcrumbs. You then sprinkle it over the casserole or sauce and stir to thicken.

Bechamel is?

• A white roux & milk based sauce

• A white roux, milk & cheese based sauce

• A brown roux & chicken stock based sauce

• A brown roux & beef stock based sauce

A ricer is?

• A machine that makes rice

• A variety of rice

• A large crusher (similar to garlic crusher) that mashes foods

• Cauliflower rice