Culinary Fundamentals Review 2

Always start a stock with

• hot water

• warm water

• cold water

A tied bundle of herbs used to flavor stock

• sachet

• bouquet garni

Mother Sauces is another name for the

• Fundamental Sauces

• Derivative Sauces

• Grand Sauces

Derivative Sauces come from the

• Fundamental Sauces

• Foundational Sauces

• Grand Sauces

Dressings & Dips would be prepared by which station?

• Saucier

• Garde Manger

Quick Breads are made with which types of leaveners?

• yeast

• baking soda and/or baking powder

Which is an example of a Quick Bread?

• Sourdough

• Baguette

• Banana Bread

• Epi

Braising is an example of which type of Cooking Method?

• Dry Heat

• Moist Heat

• Combination

Stewing is an example of which type of cooking method?

• Dry Heat

• Moist Heat

• Combination

In Braising

• the piece of food being cooked is large or whole

• the pieces of food being cooked are small or cut