
Culinary 1 Review Objective 2.04
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Other
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12th Grade
•
Practice Problem
•
Hard
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19 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
The four main ingredients in a stock are: a nourishing element, mirepoix, a bouquet garni, and a liquid.
Back
a nourishing element, mirepoix, a bouquet garni, and a liquid.
3.
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
4.
FLASHCARD QUESTION
Front
What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?
Back
roux
5.
FLASHCARD QUESTION
Front
A high-quality base for stocks will list which ingredient first on the ingredient label?
Back
extracts of fish, meat, or poultry
6.
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
7.
FLASHCARD QUESTION
Front
To produce a stock that is not cloudy, add: cold water before boiling the stock; keep at a simmer and skim impurities.
Back
cold water before boiling the stock; keep at a simmer and skim impurities.
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