1.05 Stocks Sauces and Soups

Front

Where should unopened canned and dehydrated soups be stored?

Back

Cool, dry place

Front

What is the FIRST step in making brown stock?

Back

Browning the ingredients in the oven

Front

Which sauces MUST be kept unrefrigerated and held for 30 minutes or less? Horseradish, Bordelasie, Diable, Bearnaise

Back

Bearnaise

Front

To rid stock of particles that are too fine to be strained out is to:

Back

Clarify.

Front

A soup that is made from ingredients that are forced through a food mill or china cap is a:

Back

Puree.

Front

From what are cream soups made?

Back

Milk base

Front

What is another name for basic sauces?

Back

Mother

Front

What is another name for pan drippings or unthickened meat juices?

Back

Au jus

Front

What large utensil with straight sides is used to cook stock?

Back

Stock pot

Front

When boiling at sea level, the temperature will reach: 112° F., 167° F., 212° F., 279° F.

Back

212° F.