ProStart 1 Chapter 17: Stocks, Soups, and Sauces

Front

Thick soups can be thickened with: clarified butter, bouquet garni, stock, starch

Back

starch

Front

Espagnole is a mother sauce that is made with

Back

brown stock and brown roux

Front

What is a liaison?

Back

a mixture of egg yolk and heavy cream

Front

You should avoid boiling: bouquet garni, chicken stock, cream soup, vegetable stock

Back

cream soup

Front

Gently simmering bones and/or vegetables will make

Back

stock

Front

A beurre manié is

Back

a thickener made of equal parts flour and soft, whole butter

Front

Which of the following is NOT a small sauce that comes from Béchamel? Cheddar cheese, Soubise, Béarnaise, Cream

Back

Béarnaise

Front

To release flavor more quickly when liquid is added, you should first do this to the bones of the stock

Back

sweat

Front

Which of the following is NOT a small sauce that come from chicken velouté? Mushroom, Supreme, Hungarian, Allemande

Back

Allemande

Front

What is the ratio of liquid to flavoring ingredients in vegetable stock? Options: 4 lb vegetables, 6 qt water; 4 lb vegetables, 4 qt of water; 8 lb vegetables, 8 cups water; 8 lb vegetables, 1 gallon water

Back

4 lb vegetables, 4 qt of water