TLE REVIEWER

• Beurre manié — cold butter kneaded together with flour

• Roux — made by melting butter in a pan and adding the flour to cook out the
raw taste

• Liaison — a mixture of egg yolks and heavy cream

• Slurry — a combination of starch and cold water

• Stocks — a clear, thin liquid flavored by soluble substances extracted from

meat, poultry, and fish ....

• Chicken Stock — made from chicken bones

• White Stock — made from beef or chicken bones

• Brown Stock — made from beef or veal bones

• Fish Stock — made from fish bones

• Bones — the kinds of bones used to detemine the kind of stock, except
vegetable

• Mirepoix — the French term for the combination of coarsely chopped onions,
carrots and celery

• Bouquet Garni — comes from the French word meaning "garnished bouquet"

• Seasoning & Spices — a vegetarian product that has an aromatic or pungent to

the tasci quality which is used for flavoring while cooking

• Scraps & Left-Over — may be used in stocks if they are clear, wholesome, and
appropriate to the stock being made

• Acid Products — helps dissolve connective tissues and extract flavor

• Soups — based on stocks added with other ingredients

• Clear Soups — all based on clear, unthickened broth, or stock

• Broth or Bouillon — clear soups without solid ingredients

• Vegetable Soups — clear, seasoned stock with vegetables, meat, and starches

• Consommé — rich, flavorful stock or broth that has been clarified by adding egg
white

• Thick Soup — are opaque rathe than transparent

• Cream Soup — soups are thicken with roux, beurre manié, liaison or other
thickening agents

• Purees' — naturally thickened by pureeing of the ingredients

• Bisques — thickened soup made from shellfish with cream

• Chowder Soup — hearty siups made from fish and shellfish or vegetables

• Potage — term associated with thick, hearty soups

• Ginataan — a Filipino souo made from coconut milk, milk fruit, and tapioca
pearl served hot or cold

• Osheriku — a Japanese asuki bean soup

• Tonge Sui — a Chinese soup

• Fruit Soup — may include milk, sweet ot savory dumplings

• Cold Soup — a variations on the traditional soup where in the temperature

when served is kept or below temperature

• Asian Soup — a traditional soup which is typical broth, clear soup, or starcg
thickened soup.

• Sauces — a flavorful liquid, usually thickened that are used to season flavor and
enhance other foods.
• Bechamel (Roux + Milk) — its basic ingredients is milk which is thickened with
flour enriched with white roux

• Veloute (Roux + White Stock) — uses blond roux, and a white stock such as
chicken or fish

• Hollandaise (Egg Yolks + Clarified Melted Butter) — an emulsion of butter and

lemon juice

• Espagnole (Roux + Brown Stock) — prepared from vegetables and herb that are
cooked in a brown roux

• Tomato Sauce (Roux + Tomatoes) — made with tomatoes, vegetables,

seasonings, and vegetable stock

• Marinara — a spicy tomato & garlic sauce

• Salsa — a Mexican cold sauce made from tomatoes flavored with cilantro,
chiles, and onions

• Relishes — sharp or spicy sauce made with fruit or vegetables which adds a
piquant flavor to other food

• Gravy — a sauce made from meat juices

• Compound Butter — butter creamed with herbs, spices, garlic, wine, or

whatever you wish

• Independent Sauce — this exemplified by apple sauce, cocktail sauce, sweet and
sour sauce and barbeque sauce

• Hot Sauces — made just before they are to be used

• Cold Sauces — it is cooked ahead of time

• Thickening Agent — thickens sauce to the right consistency

• Starch — cornstarch, cassava starch, potato starch

• Other Products — arrowroot flour, bread crumbs

• Flour — bread flour, all purpose flour, cassava flour, rice flour and wheat flour

• Roux — mixing the starch with fat (Flour + Melted Butter)

• Slurry — mixing the starch with a cold liquid (Flour + Cold Liquid)

• Beurre Manié — a dough, consisting of equal parts by volume of soft butter and
flour (Flour + Melted Butter)

• Liaison — a micture of eggyolks and heavy cream (Egg Yolks + Heavy Cream)

• Clarified Butter — using clarified butter results to finest sauces because of its
flavor

• Margarine — used as a substitute for butter because of its lower cast

• Animal Fat — chicken fat, beef drippings and lard

• Vegetable Oil & Shortening — can be used for rouc, but it adds no flavor

• Common Problems in Making Sauce — discarding, oiling-off, poor texture,

syneresis (weeping), and oil streaking

• Nourishment Element — the most important ingredients in a stock

• Liquid — almost always in the form of warer, makes up the largest portion of
stock

• Poultry — refers to several kins of fowl that are used as food ; birds that are
hunted for food

• Fowl — flesh of domesticated birds as food ; poultry

• Broiler or Fryer — a young chicken, usually 9 to 12 weeks of age

• Roaster — usually 5 to 6 months of age ; chickens less than 8 mnths old and
weighing 3 ½ to 5 pounds

• Capon — a surgically deserved male chicken usually under 8 months of age

• Stag — a male chicken, usually under 10 months of age

• Hen or Stewing Chicken — a mature female chicken which is usually more than
10 months of age

• Rooster — a mature male chicken eith coarse skun

• Jumbo Broiler — a large chicken about 4 kg dressed weighy

• Peking Duck — a breed of duck that originated from China

• Duck or Itik — available and popular in many towns of Rizal

• Squab — a young immature pigeon of either sex and has extra tender meat

• Live Poultry — clear eyes, the bone at the tip of breast is soft in younger chicken
and thick in older one, small feathers indicate that the chicken is young, young
chicken has a fine and soft feet, the old has thick and scaly feet

• Whole Poultry — their head, feet and viscera is still intact, are clean and well
fleshed, they have moderate fat coverings, and free from pin feathers and show
no cuts, scars or missing skin

• Dressed Poultry — skin is smooth and yellow in color, breast is plump, thighs are
well developed, has no objectionable odor, and is heavy and the skin is not
watery

• Dark Meat — drumsticks, thighs, wings, neck, backs & rib cage

• White Meat — breasts

• Giblets — gizzard & heart