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5 Written questions

5 Matching questions

  1. What is the basic formula for cream soups?
  2. What is the formula for making fish stock or fumet?
  3. What is the standard ratio to yield one gallon of white or brown stock?
  4. Fumet
  5. Describe the method for cooking and serving dried pasta. Include any ratios.
  1. a Cream Soup Basic Formula:
    Yield: 1 gal.
    Vegetable (main flavoring product) 4lbs.
    White mirepoix 1lb.
    Veloute, thin nappe 1gallon
    Cream 1pt.
  2. b 8 lbs of bones : 1 # of mirepoix : 1 gallon water : 1 sachete => 1 gallon of W/B Stock
  3. c Fish Fumet Basic Formula
    Yield 1 gallon
    Fish bones (non-oily); cut in 2" pieces 11lb.
    White Mirepoix 1lb.
    Water 3.5 qts.
    White wine 1qt.
    Sachet 1ea.
    Mushrooms, sliced 10 ozs.
    Salt (optional) 2 Tbsp.
    1. Sweat mirepoix followed by the fish bones in formula above prior to adding water.
  4. d a type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
  5. e Water, boiling(2 qts.)
    Salt, Kosher{½ oz. (weight)}
    Pasta, dry{½ lb.}
    oil, for coating{1 fl. oz.}

5 Multiple choice questions

  1. Consist of stock or broth garnished with vegetables, meat, etc., remaining relatively clear.
  2. Fish glaze
  3. a sauce made of clarified butter emulsified in egg yolks and flavored with herbs
  4. to Cook to the bite
  5. Light - medium nape

5 True/False questions

  1. Outline the difference between a Fish Stock and a Fish Fumet. Support your answer with production examples of each.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.

          

  2. What is the basic formula for Mayonnaise sauce?Yield: 1-1/4 cups
    1 large egg
    1 teaspoon Dijon mustard
    1/2 teaspoon salt

          

  3. Which will turn sour faster whole milk or skim and why?Whole milk turns sour faster because it contains more fat and fat spoils faster, meaning which milk has more lactose sours faster.

          

  4. Describe two ways a broken Hollandaise can be repaired.A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper.

          

  5. Why is it important to puree a mashed potato through a food-mill versus a food processor?It is important the puree a mashed potato through a food mill instead of a food processor because the potato's starch turns into a gluey mass and stops the blade.

          

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