ProStart 1 Chapter 17: Stocks, Soups, and Sauces

Front

What can Priya use to thicken her soup?

Back

starch

Front

Charlotte is preparing a classic Espagnole sauce for a dinner party. Which combination of ingredients should she use?

Back

brown stock and brown roux

Front

What is a liaison used for thickening classic French sauces without changing flavor?

Back

A mixture of egg yolk and heavy cream.

Front

What should Emma avoid boiling while preparing a meal in her kitchen?

Back

cream soup

Front

David is preparing a soup and gently simmers bones and/or vegetables in a pot. What will he make?

Back

stock

Front

What is the thickener made of equal parts flour and soft, whole butter called?

Back

A thickener made of equal parts flour and soft, whole butter.

Front

Which of the following is NOT a small sauce derived from Béchamel? Options: Cheddar cheese, Soubise, Béarnaise, Cream.

Back

Béarnaise

Front

What should Sophia do first to the bones of the stock to release flavor more quickly when she adds liquid?

Back

sweat

Front

Which sauce is NOT made from chicken velouté? Options: Mushroom, Supreme, Hungarian, Allemande.

Back

Allemande

Front

What is the ratio of liquid to flavoring ingredients in vegetable stock?

Back

4 lb vegetables, 4 qt of water