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5 Written questions

5 Matching questions

  1. Crouton
  2. Why do we cut mirepoix into 1-2 inch pieces for stock production?
  3. Gratinee
  4. Mayonnaise
  5. What are the four criteria for evaluating Sauce Velouté?
  1. a We as a class cut it into 1-2inches because our chicken and beef stock takes long a time there for we cut them that size so it can take longer to cook. The smaller the cuts the less time need to cook.
  2. b a cold emulsion sauce that can be used as a spread on its own or can be made into a variety of derivative cold sauces,(ie. Remoulade, Sauce Vert)
  3. c Velvety texture, maintaining main ingredient flavor, and a light thick consistency.
  4. d bread that is usually rebaked and cut up in to squares and seasoned to put on a plate as a garnish.
  5. e Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender.

5 Multiple choice questions

  1. Yield: 1-1/4 cups
    1 large egg
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
  2. to coat with sauce. Consistency of a sauce that will coat the back of a spoon.
  3. To pound or chop coarsely. Concasse usually refers to tomatoes that have been peeled, seeded and chopped.
  4. When reheating soups one must first place the desired item into a designed pot, pan etc and place over direct heat to begin the reheating process. One has just two hours to reheat these items to a temperature of 165F of at least 15 seconds; this is to avoid the growth of pathogens. Once reheat the food can be hot held at a temperature 135F or higher for up to four hours. (Servesafe)
  5. 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.

5 True/False questions

  1. What are the three colors of roux?Brown Blonde White

          

  2. How do you "bring back" a broken Mayonnaise sauce?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!
    Shock Immediately!
    Broccoli should be Bright Green but just tender in the stem!

          

  3. Which will turn sour faster whole milk or skim and why?Onions 5 lbs.
    Stock 1 gal.

          

  4. What types of pots are best to use when making tomato sauce?Cold emulsion sauce.

          

  5. salt porka large straight sided pot that is taller than it is wide .used for making stocks or soups. Some have spigots

          

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