Professional Cooking Chapter 9 Test

Professional Cooking Chapter 9 Test

9th - 12th Grade

12 Qs

quiz-placeholder

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Professional Cooking Chapter 9 Test

Professional Cooking Chapter 9 Test

Assessment

Quiz

Other, Professional Development, Instructional Technology

9th - 12th Grade

Medium

Created by

Bruce Davis

Used 7+ times

FREE Resource

12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Consommé brunoise is consommé garnished with vegetables cut into 1/8-inch (3-mm) dice.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Consommé must simmer uncovered when being clarified.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When making consommé, you must stir it very thoroughly and carefully after the raft forms.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The basic difference between consommé and broth is that consommé __________.

has been clarified

is less transparent

never contains solid ingredients

all of these

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following thick soups are most likely to contain seafood?

Purees

bisques

potages

cream soups

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