NOCTI pt 2

Pouring a liquid over food as it cooks using a baster or a spoon is called

• baking
• blanching
• basting
• reducing

Reduction occurs when a mixture is simmered until some of the liquid evaporates.  Reduction is a way to 

• reduce fat content
• refine flour
• thicken sauce
• flavor soups

Leavening agents used in baked products are 

• air, baking powder, flour and starch
• roux, vinegar, baking soda and baking powder
• yeast, air, lemon juice and salt
• air, baking powder, baking soda, steam and yeast

Leavening agents cause a baked product to become

• larger and rise
• smaller and flat
• brittle and dry
• moist and airy

When a recipe asks you to cream sugar and butter it means

• to beat ingredients with flour
• to beat ingredients until soft and creamy
• to mix ingredients with milk
• to stir in a dairy product

Trey is preparing brown beef stock. What process removed the rich flavor particles form the roasting pan and adds color to the stock.

• Au Jus
• Coulis
• Deglaze
• Reduction

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

• Clarify
• Deglaze
• Extract
• Puree

Which is a thickening agent made of equal fat and flour

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

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 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