
Stocks, Soups, Sauces
Flashcard
•
Specialty
•
10th - 12th Grade
•
Practice Problem
•
Hard
Used 1+ times
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19 questions
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1.
FLASHCARD QUESTION
Front
What is a roux?
Back
Equal parts flour and fat
2.
FLASHCARD QUESTION
Front
What is a mirepoix?
Back
50% Onions, 25% Celery, 25% Carrots
3.
FLASHCARD QUESTION
Front
What is a flavored liquid that is used for the base of great soups and sauces?
Back
Stock
4.
FLASHCARD QUESTION
Front
What are the 3 kinds of stock?
Back
White, brown, fish
5.
FLASHCARD QUESTION
Front
To make a white stock, what do you do to the bones?
Back
Boil the bones
6.
FLASHCARD QUESTION
Front
To make a brown stock what do you do to the bones and mirepoix?
Back
Roast the bones and mirepoix
7.
FLASHCARD QUESTION
Front
What are the types of roux? Options: Brown, red, orange, white; White, blond, brown; Vegetable, beef, chicken
Back
White, blond, brown
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