True or False
A roux is a thickener made of equal parts cooked flour and fat
What is True
100
_________ is a mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock/broth.
What is Mirepoix
100
Double the following ingredient:
1 pound ground beef
What is 2 pounds
100
True or False
The best way to clean salad greens is to wipe them with a damp cloth.
What is False
100
True or False
The liquid most often used in making stock is milk.
What is False (water)
200
Roux is added to soups as a
A. clarifier.
B. seasoning.
C. flavoring.
D. thickener
What is D. thickener
200
You are preparing a stock and need 2 cups of Mirepoix. How much of each of the following do you need?
Onions
What is 1
200
Double the following ingredients:
1 cup chopped onion
½ cup chopped green bell pepper
What is
2 cup chopped onion
1 cup chopped green bell pepper
200
What are the two main ingredients of vinaigrette?
A. Vinegar and oil
B. Water and vinegar
C. Oil and butter
D. Vinegar and garlic
What is A. Vinegar and oil
200
True or False
To properly reheat cream soups, bring them to a full boil
What is False
300
Mike is preparing a roux. Mike adds 2 cups of flour and _______ cups of fat.
What is 2
300
Rick is preparing a stock. He has ¾ c. of onions available and an unlimited supply of celery and carrots. How much Mirepoix can Rick prepare?
A. ½ cup
B. 1 ½ cups
C. ¾ cup
D. 2 cups
What is B. 1 ½ cups
300
Double the following ingredients:
2 ½ Tbsp. chili powder
1 clove garlic, minced
1 bay leaf
What is
5 Tbsp. chili powder
2 clove garlic, minced
2 bay leaf
300
True or False
Mayonnaise is the ingredient that holds bound salads together.
What is True
300
Roux is used in…
A. cream soups
B. broth soups
C. purée soups
D. fruit soups
What is A. cream soups
400
Maggie is preparing a Thick sauce using a 3:3 ratio. If she uses ¾ c. of flour, how much fat should she use?
A. ¼ cup
B. ½ cup
C. ¾ cup
D. 1 cup
What is C. ¾ cup
400
You are preparing a stock and need 2 cups of Mirepoix. How much of each of the following do you need?
Celery
What is 1/2 cup
400
Double the following ingredients:
1/2 tsp. ground cumin
4 tsp. finely chopped jalapeno chile peppers
1 can (29 ounce) dicd tomatoes
What is
1 tsp. ground cumin
8 tsp. finely chopped jalapeno chile peppers
2 can (or 58 ounces) dicd tomatoes
400
The part of the salad that enhances the appearance of the salad while also complementing the overall taste is called the
A. base.
B. body.
C. garnish.
D. dressing.
What is C. garnish.
400
This roux is cooked for only a few minutes, just enough to cook out the raw taste of the flour.
A. White Roux
B. Blond Roux
C. Brown Roux
D. None of the above
What is A. White Roux
500
We used roux as a thickener in…
A. Chicken Noodle Soup
B. Macaroni & Cheese
C. Tomato Soup
D. Beef Vegetable
What is B. Macaroni & Cheese
500
You are preparing a stock and need 2 cups of Mirepoix. How much of each of the following do you need?
Carrots
What is 1/2 cup
500
Double the following ingredients:
1 can (or 15 ounce) tomato sauce
1 can (16 ounce) chili beans, undrained
salt and pepper to taste
What is
2 can (or 30 ounces) tomato sauce
2 can (32 ounces) chili beans, undrained
salt and pepper to taste
500
Egg salad is an example of which type of salad?
A. Bound
B. Tossed
C. Composed
D. Combination
What is A. Bound
500
_________ is a thin mixture of flour and cold water. This thickener does not have a good a flavor nor a fine texture.