Culinary 1.05

What process is used to remove fat while a stock is simmering

• Bouquet garni
• Deglaze
• Mirepoix
• Skimming

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

• Al Dente
• Au jus
• A la king
• A la mode

Where should unopened,canned, and dehydrated dehydrated soups be stored?

• A cool, dry place
• Freezer 
• Oven
• Refrigerator

What is the difference between a white stock and a brown stock?

• Brown stocks use roasted ingredients and the addition of a mirepoix.
• Brown stocks use roasted ingredients and the addition of tomato.
• Brown stocks use boiled ingredients and the addition of mirepoix.
• Brown stocks use boiled ingredients and the addition of tomato.

Which piece of equipment would be used to cook stocks?

• Skillet
• Double Boiler
• Roasting Pan
• Stock Pot

Which are the five mother sauces?

• Bechamel,Veloute,Tomato,Espannole, and coulis
• Bechamel,Veloute,Tomato,Espagnole, and hollandaise
• Salsa,Relish,Gravy,Coulis and Roux
• Bechamel,Veloute,Tomato,Gravy and Coulis

What is the first step in making brown stock?

• Boiling the ingredients for one hour.
• Browning the ingredients in the oven
• Sauteing the ingredients in olive oil until soft
• Simmering the ingredients several hours

Which is a thickening agent made of equal fat and flour

• Flour/Water paste
• Cornstarch Slurry
• Arrowroot
• Roux

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

• Broth
• Base
• Puree
• Roux

To rid a clear soup, like a consomme, of particles that are too fine to be strained out is to.

• Clarify

• Deglaze

• Extract

• Puree