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Introduction
Stock Preperation
Soups
Thickening Agents
100
When is a soup most commonly served?
At the beggining of a meal.
100
What collects on the surface of a stock during the early stages of cooking?
Fat and scum.
100
Poule au Pot means?
Chicken in a pot.
100
What is the function of a sauce?
To add flavor.
200
What qualities are needed to create a succesful soup?
Skill, Knowledge, Patience.
200
Should a stock be cooked on high or low heat?
Low.
200
Potages lies means?
Cream Soup.
200
A mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces is known as?
A roux.
300
Salad dressing is a type of?
Sauce
300
Why would particles settle at the bottom of a stock pot and burn?
The heat is too low.
300
Quality in cream soups is based on what three characteristics?
Thickness, Texture, and Taste.
300
A term used to describe a binding or thickening agent used in cooking is a?
Liaison
400
Mirepoix is a type of?
Stock.
400
What is albumin?
A protein complex in bones.
400
Potages aux legumes means?
Vegetable Soup.
400
Cornstarch can be used as a ________ in a sauce.
Thickening agent.
500
Stocks are also known as the _____ __ ______ ______.
Backbone of Western Cuisine.
500
True or False. Clear stocks are the most commonly used?
False
500
What two ingredients are commonly used as binders in vegetable soup?
Flour and potatoes.
500
In a cold sauce ______ is the thickening agent.
Egg.