Term
| What is another name for neutral stock? (very mild uassertive flavor) |
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Definition
a. consomme
b. chicken stock
c. white beef stock
d. vegetable stock |
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Term
Which of these sauces are a veloute derivate?
[image] |
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Definition
a. mushroom sauce
b. supreme sauce (served with chicken and fish) [image]
c. mousseline sauce
d. Robert sauces |
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Term
| Which of the following should be completely fat-free? |
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Definition
a. consomme (very clear soup)[image]
b. boullion
c. broth
d. bisque |
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Term
How many pounds of fish bones are required for 1 gallon of fish fumet?
[image] |
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Definition
a. 3 pounds
b. 5 pounds
c. 8 pounds
d. 11 pounds |
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Term
| A stock should be cooled to below what temperature before storing? |
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Definition
a. 41 degrees f
b. 35 degrees f
c. 31 degrees f
d. 0 degrees f |
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Term
A liaison is a mixture of ... ( added to sauce at the endd of cooking time
[image] |
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Definition
a. onions, carrots, and celery = mirepoix
b. onions, parsnips, and celery
c. cream and egg yolks
d. refined starch and cold water= starch slurry |
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Term
| To keep the color of white beef stock very pale, some chefs ... |
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Definition
a. sweat the bones
b. blanch the bones
c. simmer longer
d. use a white roux |
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Term
A starch slurry is a good choice for a thickener when ... (mixture of refined starch and cold water)
[image] |
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Definition
a. you need to thicken a cold sauce
b. you want to make a sauce that is very clear
c. you are making a white sauce
d. you are making a tomato-based sauce |
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Term
| Five Basic Types of Stocks pg 431 in Textbook |
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Definition
Brown Stock
White Stock
Fish Fumet
Shellfish Stock
Vegetable Stock |
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