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Who knew?
100
Whais the name of the clear soup that has been clarified
What is a consomme
100
Split pea soup is this kind of soup
What is a thick soup
100
Meat served with their own juiuces are called
What is au jus
100
IF i added some shredded chese to thsi mother sauce, I would have cheese sauce
What is Bechamel
100
This goves the stock a clearer and purer color
What is degreasing
200
Gazpacho is this kind of soup
What is a cold soup
200
Chicken Noodle is this kind of soup
What is a clear soup
200
This is a fine mesh strainer used to strain stocks and sauces
What is a china cap or a chinois
200
I am responsible for refining the 5 mother sauces
What is Escoffier
200
This is the temperature danger zone
What is 41 to 135 degrees F
300
Borscht is this kind of soup
What is a vegetable based soup
300
This is the most important facto to cinsider when matching a sauce with a meal
What is the main ingredient of the dish and how the flavors will compliment each other
300
This is how the wringing methid is done
What is Place cheesecloth over bowl, pur the sauce in the cheesecloth, the cloth is then twisted at either end to squeeze out the strained sauce
300
How long can you store stock in the freezer?
What is 3 months
300
This is how the vegetables in mirepoix should be cut
What is coarsely chopped
400
Winter melon is this kind of soup
What is winter melon
400
Allemande is a derivative of this sauce
What is Veloute
400
This is a sauce made from the juices of cooled meat
What is Jus-lie
400
This is how big bones must be cut to before they are prepared for stock
What is 3 inches
400
THis stock is usually made from mirepoix leeks and turnips
What is a vegetable stock
500
A consomme is made with ground meats, mirepoix, tomatoes, egg whites and this
What is an oignon brule
500
Bernaise is a derivative of this sauce
What is Hollandaise
500
Bordelaise is a derivative of this sauce
What is Espagnole sauce
500
This is when you should take aromatics out of the stock
What is right before they are strained
500
This causes the bone and mirepoix to release flavor more quickly when liquid is added
What is sweating.