hpc03

2. has a high cost and is obtained from several tropical plants that has the same thickening ability, texture, and appearance as the cornstarch.
4. soups made of concentrated stock from crustacean shells that are enriched with cream or thickened with roux.
6. reaction that requires heat to form a chemical reaction between an amino acid and a reducing sugar.
7. soup is thickened and unclear. soups are classified according to the thickening agent used. Roux, starch from potatoes or rice, reducing cream.
11. describes the process of thickening a sauce or soup by using a mixture of egg yolk and heavy cream.
12. a mixture of 50% coarsely chopped onion, 25% carrots, and 25% celery that is used to ﬂavor the base for stocks, soups, and stews.
13. a mixture of equal parts of cornstarch and liquid
15. made by simmering ﬁshbone and is often used for ﬂavorful ﬁsh stock, especially one made with wine.
16. thickened by roux and are made from fish, shellfish, or vegetables. Also, they commonly contain milk or cream and potatoes.
18. is used to describe the right texture of the sauce.
19. made from liquid brought by simmering meats or vegetables.
20. process of removing fat through skimming, scraping, or lifting hard fat after it has been cooled and hardened.

1. flavorful liquids prepared by simmering meats and/or vegetables for a long time and may be served as a finished dish.
3. a weak stock that is made from used bones from another preparation.
5. means to quickly cook food in a shallow pan using a small amount of fat or oil.
8. a rich, concentrated, flavorful stock or broth that has been clarified
9. used to tenderize tough cuts of meat, such as shank, shoulder, and round
10. a moist heat cooking technique that involves cooking food in a small amount of liquid, enough to cover the food
14. thickening agent made from equal weight parts of ﬂour and fat.
17. a quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside