This are made from chicken, beef, veal, or fish bones simmered with vegetables.

This is the art of modifying, processing, arranging, or decorating.

This lists the prices for each item separately in the menu.

This is an essential nutrient because they are your primary source of energy.

These means sauce in Spanish.

This is a term we used when talking about menu planning.

This is a fixed menu is a menu with few options and a fixed total price.

This is the most important of all the nutrients because we CANNOT survive long without it.

This is also known as a cream sauce or a white sauce, this mother sauce is made by thickening milk with a white roux (roo), seasonings, and flavorings.

The concept is having a primary flavors and supporting flavors.

This is a set of instructions for the production of a certain dish.

They are used to build and repair body tissues.

This is made from emulsified egg yolks, clarified butter, seasonings, and often lemon juice.

These are the main ingredients, and the supporting or secondary flavors are those of additional ingredients that are selected to enhance, harmonize with, or contrast with the primary flavors.

There are how many general types of menu.

These are categories of substances we need for our nutrition.

This is the most important ingredient in a stock that provides flavor, nutrients, and color.

Culinary plating method is composed of the following, EXCEPT:

This is a larger menu, typically divided into categories, that doesn’t change very often.

These maintain proper body functions like cell and nerve health, skin and tissue health.

This is a stock that is reduced and concentrated.

These are sometimes needed to balance a plate by providing an additional element.

They maintain proper body functions like organ functions, breathing, heart function, and growth.

This means a slice of bread on which broth was poured.

Basic factors of presentation includes the following, EXCEPT:

This is adding something to food in order to bring out or enhance its original flavor.

It is a mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.

This gives an interesting look on the plate of a dish.

This can come from the root, stem, seed, fruit, flower or bark of the tree or plant.

Specialty soups that may be cooked or uncooked and then chilled.

Protein may be found in the following, EXCEPT:

Poultry stock is also considered as:

The following are sample high acid wines, EXCEPT:

Some sources of carbohydrates includes:

Stock that has not been cooled correctly can spoil within:

Bitterness of some vegetable’s pairs well with:

These are specialty soups that are usually made from shellfish and contain cream.

The function of fats are:

I. cushion your organs from shock

II. Insulate your body

III. Give taste and flavor to food

Soups that are thickened by grinding the soup’s main ingredient in a food processor.

Food with some sweetness are best paired with wines that have:

This is an ecological hierarchy of food relationships in which a chief predator is at the top, each level preys on the next lower level, and usually green plants are at the bottom.

These are soups that are velvety-smooth thick soups.

Carbohydrates have ____ categories.

This is a major difference between stocks and sauces is that a sauce must be thickened.

Fond de lugume is a French name of:

This is the amount of food you actually eat.

Water helps us in the following:

      I. regulates body temperature

      II. Process certain vitamins

      III. Hydrates you

This is a type of sauce made from meat or poultry juices; a liquid such as milk, cream or broth; and a thickening agent such as a roux.

This is often made with fruits or vegetables, this sauce may be used as a condiment or a sauce for meat, poultry, and fish.

This is made by thickening a light-colored roux.

The French word for “Spanish sauce” and also contains some type of tomato product.

Stocks that can be purchased in a powdered or concentrated form is called:

This is either of two pungent products from the fruit of an Indian plant (Piper nigrum) that are used chiefly as condiments.

This is the aromatic, dried bark of any of several tropical trees (genus Cinnamomum) yielding a culinary spice, oil, and flavoring.

This is made by slowly cooking the bones of lean fish or shellfish.

This is removed before the stock is used in other foods.

This is the process of getting food ready for use or for a particular purpose or making arrangements for something.

This is a beet soup originally from Russia, and gazpacho is a cold.

Starch granules will absorb moisture when placed in a liquid, a process called:

These are a fragrant leaf from the laurel tree used as an herb.

This sauce is made by simmering a tomato product with flavorings, seasonings, and stock or another liquid.

This is a cooked mixture made from equal parts of a fat and flour by weight.

This include a thickening agent, such as roux; milk; cream; or a vegetable puree.

This is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.

The proper temperature in serving soup.

This is a decoration or embellishment for something, especially food.

This serves as the base or body of a sauce.

Too large a plate may make the portions of food too:

This is also known as blond sauce.

This is another term for sweet pepper.

This takes place when substances, such as water and oil are mixed with an emulsifier like egg yolks.

This is an aromatic herb produced by various species of the mint plant.

An example of independent sauces.

This is the attractive and appealing presentation of food on the serving plate.