Stocks, Sauces. and Soups quizs

Adding a flavorful liquid to the fond (on the bottom of the pan), meant to remove the small bits of flavoring, is called...

• Glacing

• Deglazing

• Remoulage

• Skimming

A clear soup is often enhanced by adding_____ to the stock/broth

• Protein and meat

• Protein, veggies, and grains/starches

• aromatics

• herbs and spices

To thicken with cornstarch, you need to make a ________ (cornstarch and liquid)

• slack roux

• roux

• oblik

• slurry

Stocks and soups should be chilled to 40 degrees by placing them in ______________________

• the refrigerator

• the freezer

• an ice bath

• a stainless container in the refrigerator

Consomme is a stock that has been

• clarified using a raft of meat/veg/egg whites

• A chicken stock with noodles

• a broth with chicken in it

• a stock that has been clarified with vegetables

There are 2 types of thickened soups

• thick and thin

• roux based and pureed

• creamy and chowder

• roux and thick

The 5 mother sauces are

• Bechamel, Espagnole, Demi-Glace, Hollandaise

• Tomato, Bechamel, Veloute, Hollandaise, Espagnol

• Tomato, Bechamel, Veloute, Hollandaise, Meat

• Bechamel, Fumet, Hollandaise, Espagnol, Veloute

A slurry is:

• A thickening agent of flour and fat

• A thickening agent of starch and water

• A thickening agent of eggs and cream

To ________ a stock, you skim the fat during cooking, then chill it overnight and skim the hard fat again.

• Chill

• cool

• Degrease

• Denature

What is a flavored liquid that is used for the base of great soups and sauces?

• Stock

• Soup

• Sauce