| A | B |
|---|
| False | Foodborne pathogens grow when the temperature of the food is colder than 41 F or hotter than 135 F |
| False | Clear soups include cream soups and puree soups |
| True | One way to cool stock is to place it an ice-water bath and stir often |
| False | To properly reheat a cream soup, bring it to a full boil |
| False | All sauces are classified as either a grand sauce or a derivative |
| mirepoix | A french word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is |
| sachet depices | A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of |
| stock | A flavorful liquid made by gently simmering bones and/or vegetables is a |
| Fumet | Which is a highly flavored type of stock made with fish bones? |
| glace | A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock is a |
| blanching | The process of eliminating bones or impurities that can cause cloudiness in a stock is called |
| seating | What causes bone and mirepoix to release flavor more quickly when liquid is added |
| 3 | Frozen stock can be held for ______month(s) |
| degreasing | The process of removing fat that has cooled and hardened from the surface of the stock is called |
| sauce | A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a |
| Bechamel | which grand sauce is made from milk and white rouz |
| demi-glaze | A rich brown sauce that is traditionally made by combing equal parts of espagnole and veal stock is called |
| tomato sauce | Creole is a derivative sauce of |
| roux | What thickener is made of equal parts cooked flour and fat |
| beurre manie | What thickener is made of equal parts flour and soft, whole butter is |
| liasion | A mixture of egg yolks and heavy cream, often used to finish some sauces, is called |
| salsa | A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called |
| jus | A rich, lightly, reduced stock used as a sauce for roasted meats is called |
| jus-lie | A sauce made from the juices of cooked meat and brown stock is |
| China cup | A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a |
| consomme | a rich, flavorful broth or stock that has been clarified is |
| Puree | Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather then an added starch, such as roux |
| chowder | A hearty, thick, soup made in much the same way as a cream soup is a |
| grand | Bechamel sauce is a _____ sauce |
| 35 F degrees | A shock should be cooled to which temperature to ensure its safety |
| cream and egg yolks | A liason is a thickener made from a mixture of |
| aromatics | Sachet depices and bouquet garni are known as |
| water | Which liquid is most often used in making stock |
| Minestrone | Which is an example of a clear soup |
| Roux | Which thickener is most often used in basic cream soup |
| used to create many other sauces | The five grand sauces are known as mother sauces because they are |
| strain | The wringing method is used to ____a sauce |
| Veloute | Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux |
| milk and white roux | The two main ingredients of bechamel are |
| boiled | Cream soups should never be |
| Shellfish | Which is usually a main ingredient in a bisque |
| 50 percent onion, 25 percent celery, 25 percent carrot | The correct mixture of mirepoix is |
| Espagnole | Brown stock and brown roux are used to make which grand sauce |
| Hollandaise | Which sauce is the base for bearnaise |
| Brown | Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first? |
