Culinary 1.05

Front

What process is used to remove fat while a stock is simmering? Options: Bouquet garni, Deglaze, Mirepoix, Skimming

Back

Skimming

Front

What is another name for pan drippings or unthickened meat juices?

Back

Au jus

Front

Where should unopened, canned, and dehydrated soups be stored?

Back

A cool, dry place

Front

What is the difference between a white stock and a brown stock?

Back

Brown stocks use roasted ingredients and the addition of tomato.

Front

Which piece of equipment would be used to cook stocks? Options: Skillet, Double Boiler, Roasting Pan, Stock Pot

Back

Stock Pot

Front

Which are the five mother sauces? Options: Bechamel, Veloute, Tomato, Espagnole, and hollandaise, Salsa, Relish, Gravy, Coulis and Roux, Bechamel, Veloute, Tomato, Gravy and Coulis

Back

Bechamel, Veloute, Tomato, Espagnole, and hollandaise

Front

What is the first step in making brown stock?

Back

Browning the ingredients in the oven

Front

Which is a thickening agent made of equal fat and flour? Options: Flour/Water paste, Cornstarch Slurry, Arrowroot, Roux

Back

Roux

Front

A soup that is made from ingredients that are forced through a food mill or china cap is a:

Back

Puree

Front

To rid a clear soup, like a consomme, of particles that are too fine to be strained out is to.

Back

Clarify