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CulinaryChapter6Test
| Question | Answer |
|---|---|
| Foodborne pathogens grow when the temperature of the food is colder than 41 degrees F or hotter than 135 degrees F. | False |
| Clear soups do NOT include | Cream soups and puree soups |
| One way to cook stock is to | Place it an ice-water bath and stir often |
| To properly reheat a cream soup, do NOT | Bring it to a full boil |
| All sauces are NOT classified as | Either a grand sauce or a derivative |
| A French word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock is | Mirepoix |
| A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of | Bouquet garni |
| A flavorful liquid made by gently simmering bones and/or vegetables is a | Stock |
| Which is a highly flavored type of stock made with fish bones? | Fumet |
| A reduced stock with a jelly-like consistency made from brown stock, chicken stock, or fish stock, is a | Glace |
| A rich, lightly reduced stock used as a sauce for roasted meats is called | Jus |
| The process of eliminating bones or impurities that can cause cloudiness in a stock is called | Blanching |
| What causes bone and mirepoix to release flavor more quickly when liquid is added? | Sweating |
| Frozen stock can be held for ____ month(s). | 3 |
| The process of removing fat that has cooled and hardened from the surface of the stock is called | Degreasing |
| A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a | Sauce |
| Which grand sauce is made from milk and white roux? | Hollandaise |
| A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called | Demi-glaze |
| Creole is a derivative sauce of | Tomato sauce |
| What thickener is made of equal parts cooked flour and fat? | Roux |
| A thickener made of equal parts flour and soft, whole butter is | Beurre manie |
| A mixture of egg yolks and heavy cream, often used to finish some sauces, is called | Liason |
| A cold mixture of fresh herbs, spices, fruits and/or vegetables is called | Salsa |
| A sauce made from the juices of cooked meat and brown stock is | Jus-lie |
| A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a | China cap |
| A rich, flavorful broth or stock that has been clarified is | Consomme |
| Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux? | Puree |
| A hearty, thick soup made in much the same way as a cream soup is a | Chowder |
| Bechamel sauce is a _____ sauce. | Grand |
| A stock should be cooled to which temperature to ensure its safety? | 35 degrees F |
| A liaison is a thickener made from a mixture of | Cream and egg yolks |
| Sachet d'epices and bouquet garni are known as | Aromatics |
| Which liquid is most often used in making stock? | Water |
| Which is an example of a clear soup? | Minestrone |
| Which thickener is most often used in basic cream soup? | Roux |
| The five grand sauces are known as mother sauces because they are | Used to create many other sauces |
| The wringing method is used to ____ a sauce. | Strain |
| Which grand sauce is made from veal, chicken or fish stock and a white or blond roux? | Veloute |
| The two main ingredients of bechamel are | Milk and white roux |
| Cream soups should never be | Boiled |
| Which is usually a main ingredient in bisque? | Shellfish |
| The correct mixture of mirepoix is | 50 percent onion, 25 percent celery, 25 percent carrot |
| Brown stock and brown roux are used to make which grand sauce? | Espagnole |
| Which sauce is the base for bearnaise | Hollandaise |
| Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first | Brown |
| A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. | Compound butter |
| The process of _______ removes some fat content, making a stock healthier. | Degreasing |
| To ______ is to slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly to prevent them from cooking or curdling. | Temper |
| _________ stock is usually made from mirepoix, leeks, and turnips | Vegetable |
| Straining tomatoes with a cheesecloth or filter so that no seeds or skins get into the stock is known as | Concasse |
Created by:
abwalte