Soups and Sauces
What is a stock?
A flavoured liquid made from bones or vegetables
Which soup is commonly made by puréeing ingredients?
Thick soup
What is a mother sauce?
A sauce used as a base for other sauces
Which knife cut makes thick, square-cut sticks?
Bâtonnet
What does baking soda help cookies do?
Rise
Which vegetables make up mirepoix?
Carrots, celery, onions
A bisque is traditionally made using which ingredient?
Shellfish shells
Which ingredients are used to make béchamel?
Milk, blonde roux and bay leaf
What is the size of a medium dice?
1/2 × 1/2 × 1/2 inch
What gas is released by the baking soda reaction?
Carbon dioxide
About how long can a traditional meat stock simmer?
8 hours
What ingredients are often added to chowder?
Milk and potatoes
Which sauce uses stock, blonde roux and bay leaf?
Velouté
Which cut is also called the matchstick cut?
Allumette
Why is butter added to cookies?
to add moisture and texture
How long does fish stock typically cook?
30–40 minutes
What is a roux?
Equal parts fat and flour
Why sift dry ingredients?
To break up clumps and aerate
What is the size of a julienne cut?
1/8 × 1/8 × 2 inches
What is the main purpose of creaming butter and sugar?
To add air to the mixture
Which is an example of a clear soup?
Ramen broth
Which roux has a dark colour and strong nutty aroma?
Brown roux
Which list correctly names all five mother sauces?
Béchamel, velouté, espagnole, tomato, hollandaise
Brunoise is made by cutting which shape into cubes?
Julienne
What type of leavening is creaming?
Mechanical