CU03:STOCK,SOUPS AND HOT SAUCES PRODUCTION

1. What is a highly flavored liquid made with bones, vegetables, herbs and spices?

• STOCK

• SAUCES

• SOUP

• ROUX

What is a small cheesecloth bag containing herbs and spices?

• mire poix

• bouquet garni

• roux

• strainer

What is a combination of two parts onion, one part carrot and one part celery?

• roux

• stock

• mire poix

• mise en place

What is a mixture of flour and fat used to thicken liquids?

• Sauce

• Stock

• Roux

• Soup

What are the five sauces that are used to produce other sauces

• Father Sauce

• Mother Sauce

• Sister Sauce

• Brother Sauce

What is the mother sauce made from tomatoes?

• Bechamel Sauce

• Tomato Sauce

• Veloute Sauce

• Derivative Sauce

Which is NOT an essential part of a stock?

• mirepoix

• a liquid

• chicken

• a main flavoring ingredient

a combination of coarsely chopped onions, carrots, and celery

• a veggie tray

• mirepoix

• stuffing

• veloute

We do not boil stock because...

• boiling agitates the ingredients, causing cloudiness

• it would cook too fast

• the fat will sink to the bottom

• the liquid will boil out

to remove the fat off the surface of a cooled stock

• degrease

• skim

• wash

• trim