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STOCKS
SAUCES
SOUP
EXTRA!!
100
When making a vegetable stock, more variety is usually better. True or False
False
100
The first four mother sauces originated in the 19th century with French culinarian Antonin Careme. Which of the following is NOT one of the four original mother sauces? A.Veloute B.Bechamel C.Hollandaise D.Espagnole
Hollandaise
100
What are the types of soups called?
Consomme,Bouillon,broth, chowder,bisque,cream soup,specialty,cold,vichyssoise,clear
100
What is texture?
The way that a food or drink feels in your mouth.
200
When making a vegetable stock, more variety is usually better. A.True B. False
False
200
As with many cooking preparations, the mother sauces each require a base and a thickening agent. While a Hollandaise uses an emulsion to thicken, three of the other mother sauces rely upon which substance to thicken the sauce A.roux B.bouillon C.mirepoix D.choux
roux
200
Soups can be categorised into: A.Broth, cream, puree, consomme B. Vegetable, meat, seafood, chowder C. Vegetable, broths, chowder, puree
200
What is roux?
A thickening agent that is made with flour and fat.
300
______ sauces are made by thickening a white stock or fish stock with roux. A.Bechamel B.Veloute C.Espagnole
Vinaigrette
300
The Veloute sauce consists of mixing roux with a brown stock, and the Espagnole sauce is made by mixing roux with a white stock. True or False
false
300
A bouquet garni is?
A bundle of herbs use to add flavor
400
A _________ is made from chicken, veal, beef or game bones and vegetables, all of which are caramelized before being simmered in water with seasonings. The stock has a rich, dark color. A.Fumet B.Court Bouillon C.Brown stock
Brown stock
400
Bechamel is the easiest of all of the mother sauces, as it involves mixing flour and butter to make roux and then adding milk. It can be flavored with a variety of herbs and spices and it serves as the originating mother sauce for a variety of common cream and white sauces. Which of the following is NOT one of the sauces derived from the Bechamel? A.Nantua B.Soubise C.Lyonnaise D.Mornay
Lyonnaise
400
the most appropriate storage conditions for stocks, sauces and soups is? Covered with a cartouche, room temperature, labelled and dated Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled
Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated
500
Both a fish stock and a _____ are made by slowly cooking fish bones or crustacean shells and vegetables without coloring them, then simmering them in water with seasonings for a short time. For a _____, wine and lemon juice are also added. The result is a strongly flavored, relatively colorless liquid. A.Fumet B.Fond C.Court Bouillon
Fumet
500
The Sauce Tomate involves mixing roux or reduction with what base ingredient?
tomatoes
500
A bisque is a soup made from?
Shellfish, fish stock, vegetables and herbs