Stocks
Sauces
ServSafe
Soups
Cooking methods
100
Stocks are referred to as "building blocks" because they are the foundation of many _________ and ________.
What are soups and sauces?
100
This sauce is defined as half espagnole sauce and half brown stock that has been reduced or concentrated.
What is a demi-glace?
100
The minimum internal cooking temperature for this item is _________________.
ex. 135F, 145F, 155F, 165F
What is 135 degrees F?
100
The term best describing this regional soup pictured above.
What is miso soup?
100
The term describing the cooking method pictured above.
What is pan frying?
200
When making brown stock, these 2 things may be done in order to add color and increase flavor.
What is roast the bones and add tomato product?
200
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Which term best describes this procedure in the above image?
What is deglazing?
200
What is the minimum internal cooking temperature for the item pictured above?
ex. 135F, 145F, 155F, 165F
What is 165 degrees F?
200
The term which best describes the regional soup pictured above.
What is gumbo?
200
The term best describing the cooking method pictured above.
What is stewing?
300
When making a white stock, this cooking method is commonly done to keep the stock as clear as possible.
What is blanching?
300
This thickening agent consisting of fat and flour is cooked until it develops a medium to dark color.
What is a brown roux?
300
The internal cooking temperature for this item is ___________.
ex. 135F, 145F, 155F, 165F
What is 145 degrees F?
300
This popular soup is thickened with roux and contains heavy cream.
What is shrimp bisque?
300
The term describing the above image.
What is a standard breading?
400
A bouquet garni, an aromatic used to flavor stocks, consists of these 3 items:
What are:
1) thyme
2) parsley
3) bay leaf
400
These are the 5 Mother Sauces or grand sauces.
What is:
1) Bechamel
2) Hollandaise
3) Veloute
4) Tomato
5) Espagnole
400
The internal cooking temperature for this item is ____________.
ex. 135F, 145F, 155F, 165F
What is 165 degrees F?
400
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The term describing the clear soup pictured above.
What is a consommé?
400
The term describing the cooking method pictured above.
What is shallow poaching?
500
These items are considered the essential ingredients of a stock.
What is:
1) nourishing element
2) mirepoix
3) bouquet garni
4) liquid
500
These items are considered the essential elements of a sauce.
What is
1) liquid ingredients
2) thickening agent
3) seasonings & flavorings
500
The internal cooking temperature for the item pictured above.
ex. 135F, 145F, 155F, 165F
What is 155 degrees F?
500
This term best describes the regional soup pictured above.
What is Manhattan clam chowder?
500
The term describing the cooking method pictured above.
What is braising?