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WorksheetsGrade 10 TLE
Total questions: 17
Worksheet time: 9mins
A flavored liquid preparation
Stock
Bouillon cube
Mirepoix
Broth
The remains of a cooked bird after all the edible parts have been removed.
broth
carcass
mirepoix
stock
A liquid food preparation where bones, meat, fish and vegetables have been simmered.
carcass
broth
mirepoix
stock
A compressed, flavor concentrated of dehydrated meat, poultry, fish, or vegetable stock.
Broth
bouillon cube
mirepoix
stock
A mixture of chopped vegetables
broth
bouillon cube
mirepoix
stock
What is the second procedure in principles of preparing stock?
add mirepoix and spices
bring the stock to a simmer
strain the stock carefully
cool the stock quickly
What is the eight procedure in principles of preparing stocks?
add mirepoix and spices
cool the stock quickly
degrease the stock
store the stock properly
Consist of parsley, bay leaves, sprig of thyme and other herbs.
(a)
It is made of white meat or beef, veal bones, chicken, carcasses, and aromatic vegetables.
(a)
This soup is base on a clear, unthicken broth or stock.
(a)
It is a clear, seasoned stock or broth with the addition of one or more vegetables.
(a)
This is delicately flavored soup containing shredded vegetables.
(a)
Derived from the French word which means a particular way of cutting vegetables.
(a)
This is a thickened soup made from shellfish.
(a)
State a Personal Entrepreneurial Competency you have acquired in TLE.
Do you feel the skills and competencies you've learnt from TLE can lead you to look for a job?
How do you apply your learnings in TLE to your everyday life?
