TLE | Memory

SEARCH

MEMORY.COM
4.37.48

Guest

Log In Homepage

Dark mode

User ID: 999999
Version: 4.37.48

www.memory.com

You are in browse mode. You must login to use MEMORY

Log in to start

Login/Sign up to start »

Confused? » Read about learn, practice and the various modes

» To start learning, click login

1 / 25

[Front]

This kind of sauce is thickened at the start of cooking

[Back]

Roux sauce

Practice Known Questions

Stay up to date with your due questions

Complete 5 questions to enable practice

Exams

Exam: Test your skills

Test your skills in exam mode

Learn New Questions

Dynamic Modes

SmartIntelligent mix of all modes

CustomUse settings to weight dynamic modes

Manual Mode [BETA]

The course owner has not enabled manual mode

Specific modes

Learn with flashcards

Complete the sentence

Listening & SpellingSpelling: Type what you hear

multiple choiceMultiple choice mode

SpeakingAnswer with voice

Speaking & ListeningPractice pronunciation

TypingTyping only mode

TLE - Leaderboard

1 user has completed this course

No users have played this course yet, be the first

TLE - Details

Levels:

1) Chapter 1 View

Questions:

68 questions

🇬🇧		🇬🇧

The thickening agent is added to the simmering liquid.

Starch-thickened sauce

Are ready-to-cook cereals that are prepared by taking regular, old-fashioned whole-rolled oats or quick-cooking oats and mixing them with other ingredients like eme

Granola cereals

Are made almost exclusively using whole-grain rice or corn, or mixtures of these two grains

Oven-puffed cereals

Is the Italian word for "dough"

Pasta

Milled product of durum wheat (or other hard wheat) used in pasta

Semolina

Literally meaning "little rings", this pasta is made in the shape of tiny rings, both with or without ridges.

Anellini

Literally meaning "little ribbons", ___ is made using wheat, flour, salt, eggs, and sometimes little water in homes.

Fettucine

Wheat flour and eggs are used, for factory-made, durum-wheat flour and water, but also soft-wheat flour and eggs are used.

Lasagna.

Means quills. Factory-made tubular pasta characterized by its oblique cut.

Penne

Long stripped shaped durum-wheat pasta, originally rolled by hand and, later extruded through a die

Spaghetti

Factory-made long tube made from durum-wheat flour and water. The name means grooms or brides traditionally

Ziti

This kind of sauce is thickened at the start of cooking

Roux sauce

If the egg sinks to the bottom, it is _____

Fresh

The ratio of oil and vinegar to use, what kind of oil, which vinegar and the type of mustard to mix with are the factors in making ___.

Vinaigrettes.

Fresh mint leaves and vinegar are combined then little sugar is added to blend with the sharpness of vinegar.

Mint Sauce

It takes practice in making this sauce. The challenge is to be able to come up with thick and smooth sauce. It is done by pouring oil to the egg yolks gradually and then whisking the mixture vigorously to dispense the oil.

Mayonnaise

Reducing a large piece of food to coarse or fine threads.

Grating

Is cutting foods into pieces.

Chopping

Is beating of whipping ingredients together.

Whisking

Is combining ingredients together. It means stir with a spoon until all the ingredients are fully distributed

Mixing

Is mixing two or more ingredients thoroughly or by using a food processor.

Blending

Is pouring the sauce through a sieve or strainer. The fine mesh of the ____ traps the solids, allowing the liquid to pass through.

Straining

"gentle cooking". It is a few degrees before the boiling point. The bubbling at the top of the liquid should be sustained.

Simmering

Made from whole grain kernels or parts of kernels of rice, corn, or wheat.

Flaked cereals

You know that the ___ you buy will have come from a female chicken. Hence, ___ is the generic term for chicken ___

Egg

The average large egg weighs approximately __________

55 grams

850 grams per dozen

Extra large egg

840 grams per dozen

745 grams per dozen

650 grams per dozen

560 grams per dozen

The yolk is yellow and well-rounded

Sunny-side up or "eyes open"

The white and yolk are firm and not rubbery

Hard fried

The white is firm and the yolk is soft, pink, and covered with a thin film.

Basted eggs.

A perfectly done egg in the shell is not ____; it is instead simmered on the very cusp of the boiling point

Boiled Eggs

A mixture of eggs, salt, and pepper cooked in a pan over high heat. Made one at a time.

Omelettes

They should always be soft, yellow, tender, and not watery.

Scrambled Eggs.

Is primarily used to make whole-grain shredded cereals.

Wheat

Include milled, rolled, and cracked wheat products

Wheat, rice and corn cereals

Essentially wheat endosperm in granular form that is free from bran and germ

Farina

Similar to quick coats but with additional treatments, such as incorporation of gum to improve hydration; hot water is added but no other cooking is required

Instant oatmeal

Consists of thinner flakes made by rolling cut groats and is prepared by cooking for 1 to 15 minutes

Quick oatmeal

Made of rolled oat groats and is prepared by adding water and boiling up to 30 minutes

Old-fashioned oatmeal

Major source of carbohydrates.

Cereals

It is cooking eggs out of their shell in simmering liquid like water with vinegar and salt

Poached Eggs

___ eggs make a basic serving for one person (omelette)

2

Basic sections from which steak and other subdivisions of meat are cut.

Primal cuts

Darker broiler breast meat fillets have a shorter shelf life than lighter breast fillets

Breast meat color

Whether or not the carcass has been eviscerated

Evisceration

Refers to the initial bacterial load of the freshly processed product. Results in a concomitant dramatic decrease in shelf life.

Microbiological condition

Main factor that affects the shelf life of raw poultry meat whose spoilage is mainly due to microbial growth and metabolism. Note that poultry products are subjected to fluctuating temperature during processing, storage, distribution, and retail sale

Storage temperature

Most commonly available game bird and is related to the pheasant. _ are small, lean birds.

Quail

Most popular game bird in the US. Farm raised birds are available fresh or frozen. The meat is mildly favored and the hen is tenderer than the cock

Pheasant

One of the oldest birds known to humans. The most common edible form found in the US is squab, which has dark, tender meat with little fat.

Pigeon

A domesticated game bird. It has tender light and dark meat with little fat. Popular in Europe. The classes of __ fowl include the baby and mature ones.

Guinea

Very fatty dark meat bird. Usually roasted. Young and mature are the classes of goose of it

Goose

Is a dark meat bird. Broiler/roaster duckling. Has a high percentage of bone and fat to meat. Balut

Duck

Has white and dark meat and when prepared without its skin has little fat. Young tom and hen are classes of __

Turkey

Has white and dark meat and when prepared without its skin has little fat. It is adaptable, economical, readily available fresh or frozen, can be prepared in a variety of ways. The classes include broiler/fryer, capon, cornish game hen, fowl.

Chicken

For cutting other ingredients like vegetables.

Sharp knife and chopping board

Removing the scum

Skimmer

For stirring/mixing

Long handled ladle

For cutting the bones.

Meat saw/cleaver

For the quantity of stock to be cooked, the correct size should be chosen.

Stock pot

Has a rich fish flavor and is very pale. This kind of stock should be highly seasoned. Fresh fish should be used for ___. Finest ___ comes from tails, heads, and backbones of fish. White wine can also be mixed with fish stock.

Fish stock

Should be pale yellow because of the chicken fat. This is usually seen when cooking free range or native chicken. This stock should have a rich chicken flavor.

Chicken stock

Stock is made from beef bones. Cooking of _ takes four to six hours of simmering to extract the flavor. A _ stock has a deep reddish brown color.

Brown stock

Is very pale in color and is lightly flavored. The finest white stocks are extracted from veal. But pork and chicken bones may also be used. The proportion of water to the ingredients affects the quality and richness of the stock.

White stock