Assessment_Theory of Food

What is the most important flavoring component in any animal based stock?

• Meat

• Bones

• Vegetables

• Fruits

What is the difference between a brown and white stock?

• A brown stock have no caramelization. White stock is made by simmering caramelized bones and vegies.

• Brown stock is made by simmering caramelized bones and vegies. A white stock have no caramelization

• Brown stock have white mirepoix while white stock use red mirepoix.

• Brown stock have carcass while white stock do not use carcass.

How long should you simmer 3" cut beef bones to make a good quality stock?

• 8 hours

• 45 minutes

• 3 hours

• 5 hours

What is the correct order of the standard breading procedure

• crumbs, egg, flour

• egg, flour, egg , crumbs

• flour, egg , crumbs

What is another name for broiler used to top-brown or finish off dishes?​ (a)  

(b)  

Liaison is a mixture of ​ (a)   and ​ heavy cream used to thicken and enrich sauces​ .

Roux is a ​cook mixture of equal parts of ​ ____ and ​ ____ used as thickener to sauces.

(a)  

​ (a)   is a thick soup or stew made with milk and bacon and onions and potatoes

(b)  

French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups

• Onion Brulee

• Onion Pique

• Onion caramel

cooking a liquid such as sauce till quantity reduces

• deglazing

• reduction

• nappe

• skimming