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- 1. Multiple Choice
The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is calledmirepoixaromaticssachet d'epicesbouquet garni - 2. Multiple ChoiceWhat liquid is usually used for making stock?waterboullionbeef brothchicken broth
- 3. Multiple ChoiceAfter the stock has been stored, it must be degreased before it can be used. This is becauseit is easier to heat up degreased stockthe grease will ruin the flavor of the stock, turning it rancidall of the fat must be skimmed off the stock for it to be healthydegreasing makes it clearer and purer, while also removing fat
- 4. Multiple ChoiceBechamel, veloute, and hollaindaise are all calledthickenersgrand saucesderivative saucescompound butters
- 5. Multiple ChoiceA slurry, a liaison, and a roux are all considered to besoupsstocksaromaticsthickeners
- 6. Multiple ChoiceStocks, broths, and consommes are all ________ soups.clearthickpureedbisque
- 7. Multiple ChoiceWhich stock would need to cook for the longest time?fishvegetablebeef
- 8. Multiple ChoiceWhen cooling stock or soup, how long do you have to get it to 41 degrees F (KS rule)?2 hours4 hours6 hours8 hours
- 9. Multiple ChoiceWhich is not a mother sauce?bechamelcheesevelouteespagnole
- 10. Multiple ChoiceA thickener made of equal parts fat and flour (and cooked) is called a _______.buerre manierouxslurry
- 11. Multiple ChoiceWhich mother sauce uses milk as its liquid?bechamelvelouteespagnolehollaindaise
- Answer choicesTagsAnswer choicesTags