Basic C. - 1st Theoretical quiz

What was a key characteristic of Nouvelle Cuisine in the early 20th century?

• Emphasis on overly rich and complicated dishes

• Focus on healthful eating, freshness, and quality

• Development of packaged convenience foods

• Use of heavy garnishes that dominate the dish

What is a key feature of a standardized recipe?

• It includes only the type and amount of each ingredient

• It is not necessary for training cooks

• It specifies preparation and cooking procedures, yield, and portion size

• A standardized recipe should not always produce the same result

What is a key guideline for using flavorings in cooking?

• Flavorings should hide the taste and aroma of the primary ingredient

• Flavorings should be used to disguise poor quality products

• Flavorings should be added generously when foods are cooked for a long time

• Flavorings should be combined in balance to avoid overwhelming the palate

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

• White stock is made with caramelized bones and vegetables

• Brown stock remains relatively colorless

• White stock includes tomato paste

• Brown stock has a rich, dark color and includes caramelized ingredients

Which of the following is a principle of stock making?

• Start in cold water

• Don't skim the surface

• Boil vigorously

• Stir constantly

______ is a cooking method that involves briefly scalding vegetables in boiling water, then immediately stopping the cooking process by shocking them in ice water. 

• Steaming

• Sautéing

• Blanching

• Roasting

What is the consistency of a liquid described as "nappé"?

• A liquid that is very thin and watery

• A liquid that will coat the back of a spoon

• A liquid that is thick and chunky

• A liquid that is clear and colorless

Mother sauce made by thickening white stock with a blond roux. Some intermediary sauces are Allemande and Supreme.

• Bechamel sauce

• Spagnole sauce

• Hollandaise sauce

• Velouté sauce

What is the purpose of the "clearmeat" or "clarification" in making consommé?

• To add color and flavor to the broth

• To thicken the broth

• To trap impurities, clarify the broth, and add flavor

• To add fat to the broth

What is the main difference between cream soups and purée soups?

• Cream soups are puréed and strained, while purée soups are usually not strained

• Cream soups are made with starchy vegetables or legumes, while purée soups are made with leafy or soft vegetables

• Cream soups are usually not strained, while purée soups are always strained

• Purée soups are finished by adding cream or milk, while cream soups are not