ProStart 1 : ed.1 - stock, sauces, soups

Stock is made from which main ingredient?

• meat and water

• bones and water

• vegetables and water

• bones, meat, and water

A highly flavored stock made from fish bones is called

• remouillage

• fumet

• glace

• court bouillon

when stock is reduced (water is evaporated) thus concentrating the flavors, is called a

• jus

• remouillage

• base

• glace

The chef that specializes in sauce making would be called a

• sauteuse

• saucy

• sous

• saucier

Which soup is considered a "thick" soup?

• vegetable

• consomme

• bouillion

• cream

What is used to makes brown stock

• blanched bones

• roasted bones

• bones and gravy master

• sauteed bones

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 improve flavor

• thicken sauce and reduce fat

This is a picture of ...

• sauteed onion

• onion brule

• sweated onion

• minced onion

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

• puree soup

• thick soup

• clear soup

• cream soup