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5 Written questions

5 Matching questions

  1. Manhattan style chowder
  2. Why do we cut mirepoix into 1-2 inch pieces for stock production?
  3. Name the three basic types of stock:
  4. What are the four criteria for evaluating sauces?
  5. Slicer
  1. a Not thickened usually contains carrots, green peppers and tomatoes, non-traditional
  2. b 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.
  3. c a devise used to cut food very thinly
  4. d 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)
  5. e Nappe, aroma, color, taste

5 Multiple choice questions

  1. Garnish for consommé is another way to introduce and influence other flavors.
  2. An easy way to strain sauce. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings.
  3. soups from a specific region, season, or culture
  4. to make onion soup, you sauté onion in clarified butter that is then deglazed with sherry wine. After add a sachet and stock
  5. refers to the process of darkening of food to a certain degree to bring out flavor in the food. (Browning in certain terms)

5 True/False questions

  1. 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.


  2. FondThe 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.


  3. Glace de ViandeMeat glaze (reduced Estouffade)


  4. Decantto remove skin form a food item


  5. CoulisTo cut pieces of roughly the same size. Also, a small cut of meat including part of the rib