Stocks, Sauces, and Soups

Front

Madi and JT are organizing a picnic and want to ensure the food stays safe to eat. They read that foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C). Is this statement true?

Back

False

Front

During a cooking class, Reese and Mia learned that clear soups include cream soups and puree soups. Is this statement true?

Back

False

Front

JT and Maya discover that flavor, color, body, and clarity determine the quality of stock.

Back

True

Front

Mia is reheating a cream soup for dinner. Should she bring it to a full boil?

Back

False

Front

Maya and Travis are discussing whether sauces should complement and disguise food.

Back

False

Front

What is the French term for the mixture of coarsely chopped onions, carrots, and celery that serves as a flavor base?

Back

mirepoix

Front

During a cooking class, Amaria was asked to prepare a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together. This is an example of

Back

bouquet garni.

Front

During a cooking class, Jaida and Maya learned that a flavorful liquid made by gently simmering bones and/or vegetables is a

Back

stock

Front

What is the highly flavored type of stock prepared using fish bones called?

Back

fumet

Front

During a cooking class, Taylor was asked to prepare a reduced stock with a jelly-like consistency, using either brown stock, chicken stock, or fish stock. What is this preparation called?

Back

glace