WorksheetsHPKITCHEN Quiz No. 2
Total questions: 40
Worksheet time: 22mins
It is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it
Infusing
Marinating
Degreasing
Steeping
It is defined as a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones.
(a)
It is a combination of 50% onions, 25% carrots, & 25% celery used to flavor stock.
Bouquet Garni
Liaison
Sachet
Mirepoix
It refers to a richly flavored, thickened liquid used to complement another dish
(a)
It is the process of browning the sugars found on the surface of most food.
Caramelizing
Deglazing
Sweating
Degreasing
It is a process by which generally unmixable liquids, such as oil and water are forced into a uniform distribution
Gelatinization
Caramelization
Emulsification
Reduction
Fill in the blank:
One way to classify soups is according to (a) because this reflects their ingredients and dictates its use.
It is the principal means used to thicken sauces
Slurry
Roux
White wash
Liaison
It is considered the perfect clear, thin soup. Which are broths clarified to remove impurities.
Broths
Bisques
Bouillon
Consommés
It is made by simmering chicken, veal, beef or game bones and vegetables simmered in water with seasonings. (Colorless)
(a)
It refers to a stock that is reduced until it coats the back of a spoon. It is reduced by three-fourths or more that it is solid and rubbery when refrigerated.
(a)
It is a process in which starch granules absorb water and swell to many times their original size.
Emulsification
Gelatinization
Caramelization
Reduction
It is a process of cooking a liquid such a sauce until its quantity decreases through evaporation
Sweating
Reduction
Deglazing
Caramelizing
It is a very fine powder with a glossy texture, is a pure starch derived from corn, and has roughly twice the thickening power.
(a)
The major ingredients of stocks
(a)
It is made from veal, beef or game birds and vegetables, all of which are caramelize before simmered in water with seasonings.
(a)
it is a process of removing fat from the surface of a liquid such as stock or sauce by skimming, scraping or lifting congealed fat.
Steeping
Degreasing
Deglazing
Sweating
It is a mixture of raw starch and cold liquid used for thickening
Arrowroot
Roux
Slurry
Beurre manié
These are hearty soups with chunks of the main ingredients (diced potatoes) & garnishes that contain milk or cream.
Cream soups
Purée soups
Bisques
Chowders
These are selection of herbs (usually fresh) and vegetables tied into a bundle with twine.
Court bouillon
Bouquet Garni
Remouillage
Sachet
TRUE or FALSE:
Cold stock can be added to hot roux while stirring vigorously with a whisk
True
False
It is made by tying seasonings together in cheesecloth; a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic.
Court bouillon
Bouquet Garni
Mirepoix
Sachet
A rich white sauce made with milk infused with herbs and other flavorings.
(a)
A creamy sauce made of clarified butter, egg yolks, and lemon juice or vinegar.
(a)
It is the principal starch used.
Cornstarch
Flour
Arrowroot
Bread Crumbs
The following are the characteristics of stocks. EXCEPT:
Body
Moistness
Flavor
Color
The following are the characteristics of sauces. EXCEPT:
Moistness
Flavor
Clarify
Richness
It is a classic brown sauce, typically made from brown stock thickened with roux.
(a)
A roux with too much fat
Blond Roux
Slack Roux
White Roux
Brown Roux
It refers to any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring
(a)
Is the most widely used seasoning
(a)
It refers to any flavoring added to a food, such as herbs, spices, and vinegars.
Sauces
Condiments
Stocks
Soups
It adds spicy hotness to sauces & soups without actually altering the flavor
Wasabi
Cayenne Pepper
Hot Sauce
Chili Powder
It refers to any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring
(a)
Garlic Chives
Cilantro
Lemon Grass
Rosemary
Rosemary
Basil
Oregano
Parsley
Sesame Seeds
Mustard Seeds
Juniper berries
Grains of Paradise
Cinnamon
Horseraddish
Tamarind Pods
Star Anise
Bay Leaf
Basil
Curry Leaves
Spearmint
It is a type of fat extracted from a variety of seeds, plants, and vegetables that is liquid at room temperature.
(a)
