updated jan 2022 Prostart Year 1 C17

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

• mirepoix.

• aromatics.

• sachet d’épices.

• bouquet garni.

What liquid is usually used for making stock?

• Water

• Boullion

• Beef broth

• Chicken broth

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating.

• browning.

• blanching.

• parboiling.

Béchamel, velouté, and hollandaise are all called

• thickeners.

• mother sauces.

• derivative sauces.

• compound butters.

A slurry, a liaison, and a roux are all considered to be

• soups.

• stocks.

• aromatics.

• thckeners.

What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

• Slurry

• Liaison

• Hollandaise

• Compound butter

Stocks, broths, and consommés are all what type of soup?

• Clear

• Thick

• Puréed

• Bisque

What is the purpose of a sauce?

• Adds texture, visual appeal, complimentary flavors, moisture
• Texture, Body, Color, Consistency, Translucency
• Add moisture
• Adds flavor

What are the five mother sauces?

• Hollandaise, Veloute, Bechamel, Espagnole & Tomato
• Hollandaise, Veloute, Roux, Mornay & Tomato
• Hollandaise, Bechamel, Mornay, Espagnole & Tomato
• Hollandaise, Veloute, Bechamel, Roux & Tomato

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute
• Hollandaise & Bechamel
• Bechamel & Tomato
• Hollandaise & Tomato