3rd Quarter Review Final

What can we substitute for butter?

• lard

• sugar

• oil

• margarine

If your sauce or soup is way too thick, what should you do?

• add flour or other thickening agents.

• add liquid ingredients such as water or stocks.

• add butter to enhance the flavor of sauce.

• add spices and herbs to the mixture.

To avoid discarding sauces, which of the following is the best thing to do?

• make enough quantity of the sauce for serving.

• make enough sauce for days of food service.

• use excess sauce from previous food service.

• store excess sauces in the refrigerator.

It is not advisable to place hot stocks in the fridge becauce ____________.

• Stocks or soups will not cool down sufficiently.

• Stocks or soups will not have time to absorb flavors.

• Stocks or soups will continue to cook from residual heat.

• Stocks or soups will continue to thicken and concentrate.

The best way to cool down hot stocks.

• Place hot stock pot in an ice bath until lukewarm not exceed 1 hour.

• Place hot stock pot in front of an electric fan or air conditioner.

• Place hot stock pot in an ice bath until it is no longer warm.

• Place hot stock pot in counter and let cool down itself.

Slaughtered poultry with head, feet, blood, feathers, and internal organs removed

• Dressed Chicken

• Drawn Chicken

• Live Chicken

• Whole Chicken

Poultry in which the parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container and frozen or chilled.

• Whole Cut

• Drawn

• Choice Cuts

• Halves

Mature male chicken

• Roaster

• broiler

• Rooster

• stag

The factor that affects the poultry meat ‘s tenderness and juiciness.

• Breed

• Age

• cookery

• gender

Poultry breast meat belong to what type of meat?

• Dark

• Variety

• White

• Tough