T.L.E. 9 MODULE 1: Home Economics (Cookery & Dressmaking – Chapters 1 & 2)

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Vocabulary flashcards covering key terms from Home Economics (Cookery: Chapter 1) and Dressmaking (Drafting Patterns & Sleeping Garments: Chapter 2).

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49 Terms

1
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Appetizer

A small dish served before the main course to whet the diner's appetite; also known as starter, antipasti, or hors d'oeuvre.

2
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Canapé

A small, decorative bite consisting of three parts: base (bread/cracker), spread, and garnish; served in bite-sized portions.

3
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Crudités

A platter of raw or lightly blanched vegetables served with a dip.

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Dips and spreads

Dressings, sauces, and spreads served with appetizers, which can be hot or cold.

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Fresh fruit platter

An arrangement of assorted fresh fruits, rich in vitamins, minerals, fiber, and other nutrients.

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Deep-fried appetizer

An appetizer prepared by submerging ingredients in hot oil for frying.

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Steamed appetizer

A low-calorie appetizer prepared by steaming, e.g., gyoza, shumai, or dumplings.

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Grilled appetizer

An appetizer where ingredients are marinated and grilled over live heat.

9
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Meat tray

A tray of small portions of deli meats served with dips or spreads.

10
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Cheese tray

A tray with a variety of cheeses (e.g., Swiss, cheddar, blue) served with breads or crackers.

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Mirepoix

A chopped mixture of carrots, onions, and celery used as a flavor base in stocks and sauces.

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Stock

A flavored liquid made by boiling bones or scraps of meat, poultry, or fish to extract flavor and nutrients; base for soups and sauces.

13
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White stock

A pale stock made from veal, pork, or chicken bones that are not browned.

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Brown stock

Stock made by browning bones before boiling; deeper color and richer flavor, used for dark dishes.

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Fish stock

Stock made from fish tails, heads, and backbone; typically shorter cooking time; fumet is a related aromatic version.

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Vegetable stock

A clear, light stock made from vegetables with no bones.

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Degrease

To remove fat from stock during cooking to keep it clear and less fatty.

18
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Bouquet garni

A bundle of herbs used to flavor stocks and soups.

19
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Fumet

A strongly flavored fish stock, often with white wine added.

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Clear soup

A thin soup whose liquid is clear, made from stock or bouillon with no solid ingredients.

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Broth (bouillon)

A seasoned liquid made by boiling meat in water; richer and more robust than stock, can be served as a dish.

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Consommé

A clear, sparkling soup made from a strong stock, clarified with egg whites to remove impurities.

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Roux

A cooked mixture of fat (usually butter) and flour used to thicken sauces.

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Bechamel

A white sauce thickened with roux, made with milk and often nutmeg; one of the five mother sauces.

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Velouté

A light, blonde sauce made from stock thickened with roux; one of the five mother sauces.

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Espagnole

A brown sauce thickened with roux, containing tomato purée and mirepoix; base for rich sauces.

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Hollandaise

A tangy, buttery emulsion sauce made from whisked egg yolks and clarified butter, flavored with lemon.

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Classic tomato sauce

Traditional tomato-based sauce that thickens naturally from tomatoes; often built with pork rendering and aromatics.

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Five Mother Sauces

The foundational sauces in classical French cuisine: béchamel, velouté, espagnole, hollandaise, and tomato sauce.

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Caesar dressing

A mayonnaise-based dressing typically with garlic, mustard, lemon, and sometimes anchovies.

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Mayonnaise-based dressing

Dressings where mayonnaise is the main ingredient, often combined with yogurt, sour cream, or juices for lighter textures.

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Vinegar-oil-based dressing

Dressings built on oil and vinegar, often with herbs; vinaigrette is a popular example.

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Tossed salad

A salad where greens, dressings, and garnishes are mixed together in a bowl.

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Composed salad

A salad prepared by arranging each ingredient on a platter, with distinct base, body, and dressing.

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Bound and marinated salad

A salad whose ingredients are bound together with mayonnaise-based dressing, or marinated with oil-vinegar dressings.

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Salad greens

Fresh, crisp greens such as lettuce, romaine, watercress, sprouts, and spinach used as the base for salads.

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Cream soup

A smooth, velvety soup thickened with béchamel or roux and possibly pureed or velouté-based.

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Bisque

A thick, creamy soup usually made from pureed seafood (shellfish) and often thickened with rice.

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Chowder

A seafood- or vegetable-based soup often containing potatoes and cream; finished with dairy.

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Desserts

Sweet foods or beverages served at the end of a meal.

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Cookies

Sweet baked treats made from flour, sugar, fat, eggs, and flavorings; classified as dropped, pressed, rolled, etc.

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Cakes

Soft, sweet, spongy baked desserts often frosted or decorated.

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Pastries

Baked dough products with flaky crusts and fillings such as tarts or pies.

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Puddings and Custards

Desserts made with eggs; custards are milk/egg-based; puddings are milk-based and thickened with flour or starch.

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Gelatin/Jellies

Cooled, viscous desserts made from gelatin, often flavored and colored.

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Frozen Desserts

Cold desserts like ice cream and frozen yogurt made from dairy, sugar, and flavorings.

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Dessert Sauces

Sweet sauces served with desserts, such as strawberry, caramel, or chocolate sauce.

48
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Coffee jelly

A dessert gelatin flavored with coffee, cut into cubes and served with cream or milk.

49
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Sandwich

A portable food made of one or more slices of bread with fillings (meat, cheese, vegetables, etc.).