Soups Stocks
Flashcard
•
Hospitality and Catering
•
10th Grade
•
Hard
Wayground Content
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27 questions
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1.
FLASHCARD QUESTION
Front
What are the main ingredients of a roux?
Back
fat and flour
2.
FLASHCARD QUESTION
Front
Which food would be best to thicken a cream soup? Options: beef broth, carrot purée, potato purée, tomato purée
Back
potato purée
3.
FLASHCARD QUESTION
Front
What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?
Back
roux
4.
FLASHCARD QUESTION
Front
The four main ingredients in a stock are: a nourishing element, mirepoix, a bouquet garni, and a liquid; bones or meat pieces, mirepoix, liquid smoke, and a liquid; pieces of meat, water, herbs, and spices; bones, water, herbs, and spices.
Back
bones, water, herbs, and spices.
5.
FLASHCARD QUESTION
Front
What smooth beet soup with sour cream originated in Russia?
Back
borscht
6.
FLASHCARD QUESTION
Front
Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:
Back
stock
7.
FLASHCARD QUESTION
Front
What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?
Back
sachet
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