Foundations One Ch. 17 "Stocks"

Foundations One Ch. 17 "Stocks"

12th Grade

23 Qs

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Foundations One Ch. 17 "Stocks"

Foundations One Ch. 17 "Stocks"

Assessment

Quiz

Other

12th Grade

Easy

Created by

James Eaton

Used 10+ times

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23 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

aromatics.

mirepoix.

bouquet garni.

sachet d’épices.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sachet d’épices and bouquet garni are known as

mirepoix.

flower stems.

aromatics.

trimmings.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Bordelaise, lyonnaise, and béarnaise are all

thickeners

roux

derivative sauces.

compound butters.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

aromatics

mirepoix

bouquet garni

sachet d’épices.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A flavorful liquid made by gently simmering bones and/or vegetables is a

Sauce

soup

stock

ragout

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a

jus

glace

remouillage

court bouillon.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which grand sauce is made from milk and white roux?

Velouté

Béchamel

Hollandaise

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