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5 Written questions

5 Matching questions

  1. What are three fundamental differences between white and brown stocks?
  2. colloidal suspension
  3. Bouillon
  4. Demi-glace
  5. What is the basic formula for Mayonnaise sauce?
  1. a The color/ browning of ingredients
  2. b Yield: 1-1/4 cups
    1 large egg
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
  3. c half Brown stock to half Brown sauce reduced by half
  4. d a substance microscopically dispersed evenly throughout another substance
  5. e is made by heating whole butter until the butterfat is separated from the other two components of butter, the milks solids and water.
    Decant - Gradually pour from one container into another, without disturbing the sediment
    Fortification - adding flavor
    Glace - is a highly reduced stock, broth or remouillage.
    Glace de Gibier - Game glaze
    Glace de Poisson - Fish glaze
    Glace de Volaille - Chicken glaze
    Glace de Viande - Meat glaze (reduced Estouffade)
    Paysanne - a knife cut in which ingredients are cut into flat, square pieces, ½ in by ½ in by 1/8 in/1cm by 1cm by 3 mm.
    Reduction - the product that results when a liquid is reduced

5 Multiple choice questions

  1. a substance which stabilizes an emulsion
  2. The characteristics of a well made consommé is it must be rich in flavor, and color, crystal clear with no trace of fats.
  3. a shallow skillet with straight sides and a single long handle. used for sautéing referred to generically as a sauté pan
  4. The difference is when preparing a fumet, the main ingredients are sweated before the liquid is added and when preparing a fish stock by the straight stock method.
  5. To pound or chop coarsely. Concasse usually refers to tomatoes that have been peeled, seeded and chopped.

5 True/False questions

  1. PulseThe edible seed of a leguminous plant, such as a bean, lentil or pea. Often referred to simply as legume.

          

  2. Semi-permanent emulsionthe process of obtaining something from a mixture or compound by chemical or physical or mechanical means

          

  3. What is the basic formula for 1 gallon of finished consommé?Yield: 1 gal.
    Stock or broth 5qts.
    2 lbs. of legumes or
    4 lbs. non-starchy vegetables

          

  4. Define a clear soup.A consommé is a perfectly clear broth.

          

  5. Describe the method for clarifying butter.There are two types of ways to clarify butter decanting method which is when one places the whole butter in a bain marie insert, Place insert in a pot of simmering water, Heat butter sufficiently enough for its water and milk solids to fall to bottom, Skim foam off surface as it forms, Ladle clarified butterfat off upper portion, being very careful not to include any water or solids, if not needed immediately, cool in ice-bath, cover, and label. Simmering Method is when one brings the whole butter to a simmer in a saucepot. Then one skims the foam off surface as it forms, continue simmering butter over moderate heat until the butter changes from a cloudy appearance to a clear one. (The water will evaporate out of the butter and the milk solids will eventually drop to the bottom). When the milk solids just barely change color, remove from heat, strain through cheesecloth or filter cone. If not needed immediately, cool in ice-bath, cover, and label.