Stocks, Sauces, & Soups

Stocks, Sauces, & Soups

Assessment

Flashcard

Hospitality and Catering

10th Grade

Hard

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31 questions

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1.

FLASHCARD QUESTION

Front

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C).

Back

False

2.

FLASHCARD QUESTION

Front

Clear soups include cream soups and purée soups.

Back

False

3.

FLASHCARD QUESTION

Front

Flavor, color, body, and clarity determine the quality of stock.

Back

True

4.

FLASHCARD QUESTION

Front

To properly reheat a cream soup, bring it to a full boil.

Back

False

5.

FLASHCARD QUESTION

Front

Sauces should complement and disguise food.

Back

True

6.

FLASHCARD QUESTION

Front

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of a.

Back

bouquet garni

7.

FLASHCARD QUESTION

Front

A flavorful liquid made by gently simmering bones and/or vegetables is

Back

stock

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