Soups and Stocks
Flashcard
•
Other
•
10th - 12th Grade
•
Practice Problem
•
Hard
Wayground Content
FREE Resource
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12 questions
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1.
FLASHCARD QUESTION
Front
Another word for Broth
Back
Bouillon
2.
FLASHCARD QUESTION
Front
A white-stock based sauce with a roux.
Back
Veloute
3.
FLASHCARD QUESTION
Front
A thickening agent in sauces that is equal part starch and fat
Back
Roux
4.
FLASHCARD QUESTION
Front
Which of the following does NOT use a Roux? Bechamel, Tomato, Espagnole, Hollandaise
Back
Hollandaise
5.
FLASHCARD QUESTION
Front
What is a stock?
Back
The flavorful liquid made by gently simmering meat, poultry, fish or vegetables in water.
6.
FLASHCARD QUESTION
Front
What is an important factor to consider when preparing stock?
Back
Combining the main ingredients in cold water and the liquid
7.
FLASHCARD QUESTION
Front
The thickening process where the starch absorbs the water and swells
Back
Gelatinization
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