Culinary Quiz 2.04

One way to cool stock is to place it in an ice-water bath and stir often.

Seasoned butter is made from raw butter and flavorings such as fresh herbs, citrus zest and other seasonings.

Foodborne pathogens grow when the temperature of the food is colder than 41°F or hotter than 135°F.

All sauces are classified as either a grand sauce or a derivative.

Tempering is slowly mixing in a little bit of hot sauce with eggs or cream to raise the temperature to prevent them from cooking or curdling.

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

Which is usually a main ingredient in a bisque?

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

Which is a highly flavored type of stock made with fish bones?

Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?