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5 Written questions

5 Matching questions

  1. What are the significant differences between cream and purée soups?
  2. Grand sauce
  3. Slicing
  4. Coulis
  5. Peeling
  1. a 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
  2. b one of several basic sauce that are used in the preparation of many other small sauce.
  3. c to cut food into thin slices/ strips
  4. d Coarser texture
  5. e to remove skin form a food item

5 Multiple choice questions

  1. Don't hold long after emulsifying *Basic vinaigrettes (no stabilizer)
  2. Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities to result in a perfectly clear broth.
  3. Pour into a fine colander lined with rinsed cheesecloth. Add a colander with larger holes on top to remove any of the larger chunks before it goes through the other layers. This traps all the excess material.
  4. A stock made from bones that have already been used for stock. Weaker than the first quality stock, it is often reduced to make a glace.
  5. Meats, poultry, fish, vegetables, legumes, grains, pasta and herbs. Other optional additions include grated cheese or pesto.

5 True/False questions

  1. What is a clarification and when does a clarification begin to be referred to as a raft?Clarification is the combination of the following ingredients: lean ground meat, egg whites, mirepoix, herbs and spices, and tomato or other acidic ingredients. Referring to a raft, the clarification begins directly after the raft because the raft combines all the particles within the stock and after that is when one clarifies.


  2. Brown stocka sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction; includes sauce Espagnole, demi-glace, jusde veau lie, and pan sauce.


  3. Alkalinebase, found in baking soda, turns veggies brown and breaks them down


  4. colloidal suspensiona substance microscopically dispersed evenly throughout another substance


  5. What are the major uses of stocks?The 3 basic types of stock are white, brown and fumet stock. White is when one combines all ingredients after they are cooled and simmered (lighted heated). Brown is when ingredients are browned to produce a mahogany color (ingredients includes bones). Fumet is sweating the main ingredients before simmering them. (Usually used for fish stock)