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25: Review
Write your answers using complete sentences when appropriate.
List five herbs, five spices, and two seasoning blends.
Besides adding flavor, what are two advantages of using herbs and spices when cooking?
Name the three main types of salads and give an example of each.
Why should fresh salad ingredients not be soaked in water to get rid of soil and microorganisms?
What is an emulsifying agent and how is it used in the preparation of salad dressings?
List four food products that are made with a white sauce.
How would the nutritive value of a white sauce thickened with a roux compare with that of a white sauce thickened with a slurry?
How does cooking affect the characteristics of a reduction sauce?
List five basic components of most casseroles and give an example of each.
Give three tips to follow when assembling casseroles.
What is the difference between a brown stock and a white stock?
In what type of cream soup might cream be used in place of milk?
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