Foundations of Restaurant Management and Culinary Arts Chapter 6

Stock is made from which main ingredient?

• meat and water

• vegetables and water

• bones and water

• bones, meat and water

A highly flavored stock made from fish bones is called

• remouillage

• fumet

• glace

• court bouillon

A stock that is reduced (water is evaporated) thus concentrating the flavors, it is called a

• jus

• remouillage

• base

• glace

The chef that specializes in sauce making would be called a

• sauteuse

• saucy

• saucier

• sous

Which soup is considered a "thick" soup?

• vegetable

• consomme

• bouillion

• cream

What is used to makes brown stock

• blanched bones

• roasted bones

• sauteed bones

• bones and gravy master

What technique causes bones and mirepoix to release flavor more quickly?

• browning

• stewing

• sweating

• blanching

A liaison of eggs and heavy cream is used to

• finish sauce to give more body

• finish sauce to reduce fat

• thicken sauce and reduce fat

• thicken sauce and improve falvor

This picture is a

• sauteed onion

• sweated onion

• onion brule

• minced onion

When a soup is thickened by the main ingredient it would be called a

• puree soup

• thick soup

• clear soup

• cream soup