HTIIIB: Unit 3 Practice Quiz

What is the base of Bechamel sauce?

• milk

• butter

• eggs

• flour

Moe has been working on improving his consommé for several weeks. He recently realized that he was making a mistake by continuing to stir when he should have stopped stirring as soon as a mass of solid ingredients formed. What is this mass referred to as?

• a puddle

• a raft

• a boat

• a canoe

In traditional French cuisine, soup can be divided into what two classifications?

• gelatinous soups and chunky soups

• spicy soups and bitter soups

• clear soups and thick soups

• sweet soups and savory soups

The most common use for stock is to enhance the flavor and consistency of one of the oldest, most treasured types of food, simply known as:

• garum.

• chili.

• stew.

• soup.

What is the first step when putting together a consommé?

• grind up some kind of lean meat like chicken

• chop up four ounces of mirepoix

• lightly whip up four egg whites

• add an acidic element to the pan like lemon

When a little red tomato purée is added to a mirepoix, it transforms into a darker mixture called _____, which means to stiffen or pinch in French.

• aromatics

• broth

• pincage

• garum

After you have put together your consommé and allowed it to cook for the suggested amount of time, you must ladle the consommé through what?

• parchment paper or wax paper

• several layers of cloth

• a basic pasta strainer

• a strainer lined with a coffee filter

What term refers to a savory liquid with a water base that has been simmered with bones, meat, veggies, and seasoning to create a lovely soup for sipping or to be used to build up a thicker soup, stew, or sauce like gravy?

• collagen

• garum

• bouillon

• pincage

Richard is making a stock to use in his famous chicken soup recipe. He has put all of his ingredients into a pot, covered them with water, and brought it to a boil. What should be done next?

• add plenty of salt, pepper, and flour

• immediately reduce the heat

• maintain boil for one hour

• remove from heat completely

Unlike regular stock with bones and meat, bone broth, classically known as _____, can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.

• collagen

• mirepoix

• glace

• garum