Foods and Nutrition Stocks and Sauces

Which ingredients are found in a sachet?

• Rosemary

• Peppercorns

• Basil

• Thyme

• Parsley Stems

What is the term for removing fat or grease from the top of a soup or sauce?

• Demiglace

• Depouillage

• Deglaze

• Deposition

What is the ratio of ingredients in a Mirepoix?

• 25% Celery, 50% Onions, and 25% Carrots

• 25% Onions, 50% Celery, and 25% Carrots

• 25% Carrots, 50% Celery, and 25% Onions

• 50% Onions, 30% Celery, and 20% Carrots

• 25% Carrots, 25% Onions, 25% Celery, and 25% Leeks

What is created by heavily reducing stock down to a thick liquid with molasses-like consistency?

• Glace

• Glaze

• Gough

• Gambit

Define Nappe

• The ability of a sauce to become opaque

• A high concentration of root vegetables in a mixture

• The ability of a sauce to coat the back of a spoon

• The ability of a sauce to stimulate the "Umami" portion of the tongue

Boiling stock during preparation will result in a stock that is

• Condensed

• Creamy

• Cloudy

• Coagulated

At what point in the cooking process does a thickening agent have the maximum thickening power?

• Braising

• Boiling

• Baking

• Broiling

How much of a buffer do we add to a recipe's total cost for "other" expenses?

• 12%

• 5%

• 15%

• 10%

What is the difference between a white stock and a brown stock?

• Type of bones Used

• Whether onion skins are used in the stock

• Ingredients are bleached for a white stock

• The bones are roasted or raw