Activity 2
EXERCISE 2.
Direction: Identify the term being referred in each item below. Write your answer on a separate sheet.
1. This is very important in order to produce a smooth, lump free sauce.
2. It means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.
3. It is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk. 4. Used as a substitute for butter because of its lower cost.
5. It is the principal starch used.
6. This is very important in order to produce a smooth, lump free sauce.
7. It adds and develop flavor like salt, lemon juice, cayenne and white.
8. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock 9. It is cooked little longer to a slightly darker color, used for veloutes.
10. It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. anibbn
EXERCISE 2.
Direction: Identify the term being referred in each item below. Write your answer on a separate sheet.
1. This is very important in order to produce a smooth, lump free sauce.
2. It means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.
3. It is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk. 4. Used as a substitute for butter because of its lower cost.
5. It is the principal starch used.
6. This is very important in order to produce a smooth, lump free sauce.
7. It adds and develop flavor like salt, lemon juice, cayenne and white.
8. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock 9. It is cooked little longer to a slightly darker color, used for veloutes.
10. It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods. anibbn
Answers & Comments
EXERCISE 2.
EXERCISE 2. Direction: Identify the term being referred in each item below. Write your answer on a separate sheet.
1. This is very important in order to produce a smooth, lump free sauce.
2. It means to swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom.
3. It is cooked just enough to cook the raw taste of flour; used for béchamel and other white sauces based on milk.
4. Used as a substitute for butter because of its lower cost.
5. It is the principal starch used.
6. This is very important in order to produce a smooth, lump free sauce.
7. It adds and develop flavor like salt, lemon juice, cayenne and white.
8. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
9. It is cooked little longer to a slightly darker color, used for veloutes.
10. It is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.