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Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
Food & Nutrition
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Food & Nutrition

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  • 1. FOOD & NUTRITION Name: Young Kyu, James Park
  • 2.
    • 1. Using the internet, define each of the following food terms in such a way as to show that you understand its meanings:
  • 3.
    • A. stock is a flavoured liquid
  • 4.
    • B. Sauce is liquid or sometimes semi-solid food served on or used in preparing other foods
  • 5.
    • C. Roux is a mixture of wheat flour and fat, traditionally clarified butter
  • 6.
    • D. Thickening agents are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste
  • 7.
    • E. Mirepoix is a culinary combination of onions, carrots and celery
  • 8.
    • F. Bouquet gami is a bundle of herbs that's either tied together with a string or wrapped in cheesecloth to form a sachet
  • 9.
    • 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
  • 10.
    • H. Glaze is a coating of a glossy, often sweet, mixture applied to food
  • 11.
    • 2. Name the four main ingredients of stocks.
  • 12.
    • Bones
    • Mirepoix
    • Herbs
    • Spices
  • 13.
    • 3. Name six different thickening agents
  • 14.
    • Arrowroot
    • Cornstarch
    • Katakuri starch
    • Potato starch
    • Sago
    • Tapioca
  • 15.
    • 4.What is a mother sauce? Name them.
  • 16.
    • 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.
  • 17.
    • 5. How do you avoid creating lumps when mixing a roux and a liquid base together?
  • 18.
    • 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.  

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