5 Written Questions
5 Matching Questions
- How do you keep green vegetables green during cooking?
- Define roux and give a ratio for its production?
- Are cream soups strained? Why?
- a 6 parts flour 4 parts fat; used to as a thickening agent
- b a flavorful aromatic liquid made by simmering water or stock with meat, vegetables and or spices and herbs.
- c Cream soups are strained because one wants to create a velvety smooth texture.
- d When a warm liquid is put into an ice bath to cool it down
- e Plenty of Boiling Water! salted
(at least 6x more water than veg.)
Use Stainless Steel Pot!
1/3 cup Salt/Gallon H₂O!
Small Batches at a time!
Do Not Cover!
Broccoli should be Bright Green but just tender in the stem!
5 Multiple Choice Questions
- Stock & roux.
- The color/ browning of ingredients
- thick puree of vegatables or fruit, served hot or cold. Traditionally refers to the thickened juices of cooked meat, fish or shellfish purée or certain thick soups
- To make Glace de Viande one has to place 1 quart of beef stock in a sauce pan on high heat until it becomes a thick syrup liquid.
- a shallow skillet with straight sides and a single long handle. used for sautéing referred to generically as a sauté pan
5 True/False Questions
Purée soups → one of several basic sauce that are used in the preparation of many other small sauce.
Rondeau → The French term for stock. Also describes the pan drippings remaining after sautéing or roasting food. It is often deglazed and used as a base for sauces.
Protein coagulation → A.INGREDIENTS: Fruit, Onions, Sugar
B. TEMP: (Glucose 300 Degrees) (Sucrose: 340 Degrees)
C. FLAVOR PROFILE: Caramelization brings out the sugar molecules by breaking them down.
Roux → An appareil containing equal parts of flour and fat, usually butter, used to thicken liquids. Roux is cooked to varying degrees (white, blond, brown or dark, depending on its intended use. The darker the roux, the less thickening power it has but the fuller the taste.
What type of a sauce is Mayonnaise? → a sauce prepared by simmering tomatoes in liquid aromatics. One of the "Grand Sauces"