foundations of restaurant management chapter 17ch 17

True or False

Béchamel sauce is made with primarily with chicken stock.

• True

• False

True or False

When making beef stock we always brown the bones?

• True

• False

True or False

Placing hot stock or sauces in an ice bath is an effective way to quickly cool it down?

• True

• False

True or False

Espagnole is another name for a brown sauce?

• True

• False

True or False

Toasted Roux is the name of one of the three types of roux?

• True

• False

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

• mirepoix

• aromatics

• sachet d'epices

• 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 a stock is a process known as?

• sweating

• browning

• blanching

• parboiling

The fat is removed from stock primarily?

• to lower the calories of the stock

• because the fat will ruin the flavor of the stock

• to help clarify the stock

• to keep the stock from going rancid

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

• thickeners

• soups

• stocks

• aromatics