Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

CC ch20

salads, casseroles, soups

QuestionAnswer
salad combination of raw and or cooked ingredients, usually served cold with a dressing
temporary emulsion type of emulsion that forms when two mixtures are agitated but breaks when the agitation stops
permanent emulsion type of emulsion that will not separate upon standing; type of emulsion that is formed when an emulsifying agent is added to an oil and liquid mixture
casserole combination of foods baked in a single dish
stock soup soup made with a rich-flavored liquid in which meat, poultry, or fish; vegetables; and seasonings have been cooked
bouillon Clear broth made from strained, clarified stock
consomme Clear, rich-flavored soup made from strained and clarified stock
herb a leaf of a plant usually grown in a temperate climate and used to season food
blend combination of spices and herbs
bouquet garni small group of herbs tied together in a cheesecloth bag and added to a food during cooking for flavor. Parsley, thyme, and bay leaf are usually used
gourmet a person who enjoys being able to distinguish the complex combinations of flavors that make up foods
a dried root, stem, or seed or a plant grown mainly in the tropics and used to season food
Created by: raiver