FOOD & NUTRITION

Name: Young Kyu, James Park

1. Using the internet, define each of the following food terms in such a way as to show that you understand its meanings:

A. stock is a flavoured liquid

B. Sauce is liquid or sometimes semi-solid food served on or used in preparing other foods

C. Roux is a mixture of wheat flour and fat, traditionally clarified butter

D. Thickening agents are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste

E. Mirepoix is a culinary combination of onions, carrots and celery

F. Bouquet gami is a bundle of herbs that's either tied together with a string or wrapped in cheesecloth to form a sachet

G. Reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation

H. Glaze is a coating of a glossy, often sweet, mixture applied to food

2. Name the four main ingredients of stocks.

Bones

Mirepoix

Herbs Spices

3. Name six different thickening agents

Arrowroot

Cornstarch

Katakuri starch

Potato starch

Sago Tapioca

4.What is a mother sauce? Name them.

the mother sauce is simply the basic sauce that provides the foundation for a number of different types of sauces.

Generally, culinary experts classify grand sauces in five basic categories.

Perhaps the most popular mother sauce of all is the brown sauce.

A basic sauce that serves as a base sauce to use in making other variations of the original sauce.

5. How do you avoid creating lumps when mixing a roux and a liquid base together?

To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken.  Once the thickener is added, cook it briefly to remove the starchy flavor.  Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.