SSS recap

Which of the following refers to gravies?

• juices from roasting meat/poultry

• sauce from reducing brown stock

• juice from bone

• sauce from reducing braising liquid

Gravy needed thickening agent to help thicken it. Which of the following is recommended thickening agent?

• Slurry

• Brown roux

• White roux

• Liaison

Which of the following is ONE of the mother sauces?

• Supreme Sauce

• Mushroom Brown Sauce

• Bechamel Sauce

• Bearnaise Sauce

Which of the following ingredient are able to make puree soup?

• pumpkin

• prawn head

• clam

• tomato

What ingredient is most frequent used in making soup?

• Mirepoix

• Garlic

• Onion

• All of the above

 

Chowder soup are soup with brunoise ingredient.

• True

• False

Why is stirring important in the process of thick soup making?

• To allow residue to float up

• To prevent burn easily

• To remove excess fats

• To make sure ingredient cooks evenly

What is not the common mistake when cooking consomme?

• Left it unattended causes raft to burn

• overboiling

• too low fire, simmering in soup

• forget to add acidy ingredient

What is the main ingredients used to clarified consomme?

• Egg White

• Burnt onion

• Tomato paste

• Mirepoix

How to determine whether your consomme is done?

• When it has the taste of it main ingredient

• When you see the raft broken

• When it color is brown enough

• When it 30 mins after the cooking