Soup Basics
A soup needs to be stored at these temperatures to prevent the growth of foodborne pathogens.
What is below 41 degrees F and higher than 135 degrees F
All of the following are parts of a stock except: bones, herbs, spices, cream, vegetables and sometimes tomatoes or wine.
What is Cream.
This process removes scum-like substances from a soup or stock during the cooking process. (Sometimes ice is used in a ladle to help collect the fat.)
What is Skimming?
Simmered poultry, beef, veal, or game bones, which are roasted, are used to create this?
Mary prepares a stock using 5 1/2 c celery and (22) 1/4 c carrots. How much onion should she add to make a mirepoix?
What is Eleven.
Clear soups include cream soups and puree soups.
What is False.
This fermented fruit derivative is often used to deglaze pots and pans.
What is Wine.
This a how a roux is made.
What is Cooking Equal Parts of Fat and Flour.
A white stock is made by simmering these.
What are poultry, beef, or fish bones.
This new tool is used to strain stocks, ensuring that none of the additives are safely removed.
A Chinois
One way to cool stock is to place it in an ice-water bath and stir often.
What is True.
This grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
What is Veloute.
This mother sauce is made from milk and a white roux.
What is a Bechamel.
What is a Fish Stock.
An egg raft is used for this purpose.
What is Clarifying Stock
A French word that refers to a bunch of herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup.
What is a bouquet garni.
A Hollandaise sauce is made from lemon, butter, and what else?
What are Eggs.
These are the three ways in which bones are prepared for stocks.
What is Sweating, Blancings, and Browning (Roasting)
A glace, made from brown, chicken, or fish stock, has this consistency.
What is Jelly-like.
A compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper
What is Beurre maître d'hôtel.
A flavorful liquid made by gently simmering bones and/or vegetables.
What is a stock.
A common brown stock and brown roux are used to make this grand sauce,
What is Espagnole.
These odorous, redolent flowers and spices are often referred to as this in culinary.
What are Aromatics
A remouillage (ray-moo-LAJ) stock is unique among is class because it does this.
What is Using Bones That Have Already Been Used.
Court bouillon is a flavorful broth used in cooking. This classic Mother Sauces is often associated with incorporating court bouillon into its preparation?
What is Velouté sauce?