
ProStart 1 : ed.1 - stock, sauces, soups
Flashcard
•
Life Skills
•
10th - 12th Grade
•
Practice Problem
•
Hard
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40 questions
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1.
FLASHCARD QUESTION
Front
Stock is made from which main ingredient?
Back
bones and water
2.
FLASHCARD QUESTION
Front
A highly flavored stock made from fish bones is called
Back
fumet
3.
FLASHCARD QUESTION
Front
when stock is reduced (water is evaporated) thus concentrating the flavors, is called a
Back
glace
4.
FLASHCARD QUESTION
Front
The chef that specializes in sauce making would be called a
Back
saucier
5.
FLASHCARD QUESTION
Front
Which soup is considered a "thick" soup? Options: vegetable, consomme, bouillion, cream
Back
cream
6.
FLASHCARD QUESTION
Front
What is used to makes brown stock? Options: blanched bones, roasted bones, bones and gravy master, sauteed bones
Back
roasted bones
7.
FLASHCARD QUESTION
Front
What technique causes bones and mirepoix to release flavor more quickly?
Back
sweating
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