What is a SPICE?

What is SALT most commonly used for?

Which of the following is the most commonly used seasoning?

Identify the herb pictured.

This herb comes from the mint family with tender, leafy stems. It is available in many varieties and has a mild, licorice-like flavor.

What is it?

Where should SPICES be stored?

Identify the herb pictured.

This herb comes from an evergreen shrub with needlelike leaves, is a member of the mint family. It has a strong flavor, aroma and is available fresh or dried, whole or ground. It is also used in soups, stews, sauces, and baked goods.

What is it?

What is an ingredient that intensifies or improves food without changing the food’s natural flavor?

What type of salt is free of iodine or other additives and has a milder flavor?

What is an ingredient that actually changes the natural flavor of the foods to which it is added and also enhances the experience of tasting the dish?

In the Middle Ages, what spice was widely traded and commonly used as a form of currency?

What is a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine?

What type of pepper, is not like black, white, or green pepper? Instead, it comes from the capsicum plant and is related more closely to the bell pepper family. It is used to add flavor to food, such as soups and sauces, without altering the food’s natural flavor.

Identify the herb pictured.

It is a shrub of the mint family. It has a sharp and spicy flavor. It is available fresh or dried, as crushed leaves or ground. This herb is used in meat, poultry, and fish dishes, as well as in soups and baked goods.

What is it?

Identify the spice.

This spice is the thin, dried inner bark of two related evergreen trees of the laurel family. It has a warm, spicey aroma and flavor. It is available dried in sticks or ground.

What is it?

T or F.

LIGHT can cause spices to deteriorate. This can rob spices of their flavor.

T or F.

Constantly taste food to determine the right level of seasoning for each dish and season accordingly.

What herb is used for flavor and then taken out?

What is a stock made from roasted bones, meat and vegetables?

What is the mother sauce made from tomatoes?

What is the classic name for white sauce?

What are the five sauces that are used to produce other sauces

What is a mixture of flour and fat used to thicken liquids?

What is a combination of two parts onion, one part carrot and one part celery?

What is a small cheesecloth bag containing herbs and spices?

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

A sauce should complement the dish and help stimulate the appetite.

A hot soup must be served piping hot.

A cold soup must be served icy cold.

Type of clear soup made from lean beef.

Which of the following is a type of STOCK? Choose all that apply.

Type of clear soup made from two or three kinds of meat (beef-veal-chicken).

Type of thick cream soups made with thin white sauce, with fish or vegetable stock added.

Type of thick cream soups with pieces of different vegetables, fish, and/or potatoes.

This stock is made from bones that have not been roasted or browned. They are usually raw and the most common type of stock like the all-purpose Chicken Stock. It has a lightly golden color that is clear and mild in flavor.

Which of the following are market forms of Soups?

A sauce can add moisture and flavor to dish. It can also add intensity and improves the dishes appearance and color.

What quality factors of sauces should be present? Choose all that apply

This type of stock are typically made with beef bones. The best types of bones to use are the knuckle/shank from veal, as they contain higher collagen content that produces the ever appealing gelatin look. By roasting the bones prior to making the stock, you get a deep, rich, dark brown color.

What is the approximate cooking time for a BROWN ROUX?

What is the approximate cooking time for a BLOND ROUX?

This type of stock is derived from the bones of non-fatty fish. The preferable bones are that of the halibut, or if unavailable, other non-fatty flat fish. They are a snap to make, taking only 45 minutes, and are essential for dishes that showcase seafood as its main. Chowders are a great use for stocks, as well as a poaching liquid for other fish.

A broth is a derivative of a stock that is created with numerous flavorings outside of the traditional flavor essences.

Please choose the correct word that fills in the blank:

____________________ sauces are leading sauces with other flavors added to it.