TLE 10-Q3

What is meant by the French term fonds de cuisine?

• fond of the kitchen

• fond of cooking

• foundations of kitchen

• foundations of cooking

These are impurities that rise to or formed on the surface of the boiling liquid.

• mirepoix

• knuckle

• scum

• veal

It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood, and or vegetables.

• soup

• sauce

• broth

• stock

What kind of water is used in making a stock?

• cold

• warm

• lukewarm

• boiling

What does sauce add to the qualities of food?

• crispness

• flavor

• sweetness

• thinness

This is a preliminary step in making stocks.

• Blanching the bones

• Cutting the bones

• Adding mirepoix

• Placing the bone in stock pot

It is also known as a brown sauce.

• Bechamel

• Veloute

• Espagnole

• Hollandaise

It is made up of milk thickened with a white roux.

• Bechamel

• Veloute

• Espagnole

• Hollandaise

It is an aromatic, nutritive flavorful liquid (or semi-liquid) that forms one of the basic parts of the dish, increasing the taste, moisture, appearance, and color of the dish.

• Sauce

• Mirepoix

• Stock

• Scum

It is a cooked mixture of flour and fat.

• mirepoix

• sauce

• roux

• spices