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- 1. Multiple ChoiceA stock 'reduction', taking on a jelly-like consistency as it cools.RemouillageWhiteBouillonGlace or Demi-glace
- 2. Multiple ChoiceA clear, pale liquid made by simmering poultry or fish bonesRemouillageWhiteBouillonGlace or Demi-glace
- 3. Multiple ChoiceMade from bones that have already been cooked in another food preparation, resulting in a weak-flavorRemouillageWhiteBouillonGlace or Demi-glace
- 4. Multiple ChoiceMade from simmering meat or vegetablesRemouillageWhiteBouillonGlace or Demi-glace
- 5. Multiple ChoiceA very aromatic vegetable broth, used for poaching fish or vegetablesBrownFumetCourt Bouillon
- 6. Multiple ChoiceA very flavorful, light-colored stock made from fish bonesBrownFumetCourt Bouillon
- 7. Multiple ChoiceAn amber-colored liquid made by browning and then simmering poultry, beef, veal or game bones.BrownFumetCourt Bouillon
- 8. Multiple ChoiceBones must be 'prepared' for making stock. Which one of the following is NOT one of the 3 methods of preparation?browningsweatingblanchingstewing
- 9. Multiple ChoiceSoups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. The correct term for this is:mirepoixsachet d’épicesbouquet garnioignon brûle
- 10. Multiple ChoiceThere are 5 ‘grand sauces’. What is another name for a ‘grand sauce’?BigFatherMotherDerivative
- 11. Multiple ChoiceA flavorful stock of broth than has been clarifiedConsomméNew England ClamManhattan ClamBouillabaisse
- 12. Multiple ChoiceA cream soup made from shellfish; the shells are puréed with other ingredients, giving it a grainy texture.BisqueVichyssoiseMulliganIrish
- 13. Multiple ChoiceA grand sauce, made from milk and a white roux; commonly called a ‘white sauce’.HollandaiseBéchamelMarinaraMaître d’hôtel
- 14. Multiple ChoiceA grand sauce, made from lemon juice and butter, and using egg yolks as an emulsifying agent; served on Eggs BenedictHollandaiseBéchamelMarinaraMaître d’hôtel
- 15. Multiple ChoiceA grand sauce made from veal, chicken, or dish stock and a white or blond roux.SoubiseVelouteAlbuferaPiquante
- 16. Multiple ChoiceAnother name for the grand ‘brown’ sauce.EspagnoleCoulisDiable
- 17. Multiple ChoiceA rich white sauce made with milk infused with herbs and other flavoringsUnicornsBéchamelBrown stockVelouté
- 18. Multiple ChoiceA broth made by stewing meat, fish, or vegetables in waterBisqueSlurryWhite StockBouillon
- 19. Multiple ChoiceA combination of diced carrots, onions and celery sauteed in butterGazpachoMirepoixChowdersWhite Stock
- 20. Multiple ChoiceA basic sauce that serves a base sauce to use in making other variations of the original saucePureeCoulisBisqueMother Sauce
- 21. Multiple ChoiceA rich creamy soup typically made with shellfish, especially lobsterBisqueSachetPureeButternut Squash
- 22. Multiple ChoiceA slurry, a liaison, and a roux are all considered to besoupsstocksaromaticsthickeners
- 23. 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
- 24. Multiple ChoiceWhat liquid is usually used for making stock?waterboullionbeef brothchicken broth
- 25. Multiple ChoiceStocks, broths, and consommes are all ________ soups.clearthickpureedbisque
- 26. Multiple ChoiceA bundle of herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of:aromaticsmirepoixbouquet garnisachet d'epices
- 27. Multiple ChoiceA flavorful liquid made by gently simmering bones and/or vegetables is asaucesoupstockragout
- 28. Multiple ChoiceWhich is a highly flavored type of stock made with fish bones?FumetGlaceRemouillageCourt bouillon
- 29. Multiple ChoiceA rich, lightly reduced stock used as a sauce for roasted meats is calledjusglacefumetremouillage
- 30. Multiple ChoiceThe process of eliminating bones or impurities that can cause cloudiness in a stock is calledsweatingbrowningshockingblanching
- 31. Multiple ChoiceFrozen stock can be held for how many months?1 month2 months3 months4 months
- 32. Multiple ChoiceA liquid or semi-solid product that adds flavor, moisture, and visual appeal to another dish is asoupsaucestockglaze
- 33. Multiple ChoiceWhat thickener is made with equal parts cooked flour and fat?RouxLiaisonSlurryBeurre Manie
- 34. Multiple ChoiceWhat thickener is made with a cold liquid and cornstarch?RouxLiaisonSlurryBeurre Manie
- 35. Multiple ChoiceWhich kind of soup is thickened by the starch of the main ingredient?ClearPureeThickCream
- 36. Multiple ChoiceA thick hearty soup made in much the same way as a cream soup is apureebrothchilichowder
- 37. Multiple ChoiceWhat should a soup be garnished with?a leafanything greenmain ingredientcheese
- 38. Multiple ChoiceWhich is an example of a clear soup?GazpachoChicken NoodlePotato chowderLobster bisque
- 39. Multiple ChoiceThe wringing method is used to _________ a sauce.cookstrainthickenreduce
- 40. Multiple ChoiceCream soups should never beseasonedboiledserved coldcovered during cooking
- 41. Multiple ChoiceWhere does bisque traditionally get its color from?KetchupTomatoesPotatoesShellfish
- 42. Multiple ChoiceHow long can you keep non-frozen stock in the refrigerator before throwing it out?1 day2 days3 days4 days
- Answer choicesTagsAnswer choicesTags