Which of the following characteristics is NOT added to a food with the addition of a sauce?
Ch. 20 Quiz (Stocks, Sauces, and Soups)

Quiz
•
Arts
•
11th - 12th Grade
•
Medium
NORMA GARCIA
Used 20+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Flavor
Moisture
Visual appeal
Tendernessss
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The brown color of a brown stock is the result of which ingredient?
Bones
Onions
Celery
Bay leaf
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A roux is a thickener made of equal parts of which of the following?
Flour and fat
Flour and cream
Fat and cream
Fat and vinegar
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a type of roux?
white roux
blond roux
brown roux
cream roux
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To make the white mirepoix used in the sauce velouté demonstration, which of the following ingredients was substituted for carrots?
onions
leeks
celery
mushrooms
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following are the two types of soups?
clear and thick
stocks and sauces
white and brown
blond and brown
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Consommés are traditionally served at which of the following times in classical French dining?
beginning of the meal
directly after an appetizer
after the main course
immediately prior to dessert
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