
Professional Cooking Chapter 9 Test

Quiz
•
Other, Professional Development, Instructional Technology
•
9th - 12th Grade
•
Medium

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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