WorksheetsStocks soup, sauces, etc
Total questions: 26
Worksheet time: 13mins
What are the five mother sauces
Tomato, Hollandaise, alfredo, pink sauce, hot sauce
Tartare sauce , cranberry sauce, tomato
Hollandaise, veloute, espagnole , bechamel, tomato
mayo, ketchup, mustard, blue berry sauce
parts of a stock
nourishing element bones, Aromatics, mirepoix, bouquet garni, liquid
Mirepoix, celery, oranges, broth
meat, broth, veggies, milk, olive oil
roux , nourishing element bones, mirepoix, aromatics
Thickening agents
roux, slurry, Beurre manie, puree, cream, Liaison, emulsion, cornstarch
slurry, emulsion, bobo the fool, roux, cornstarch,
sugar, bread, flour, butter, mayo, ketchup
Internal temperature for chicken
164F
135F
155F
165F
Internal temperature for ground meat
155F
145F
165F
168F
Foods need to be reheated at what temperature ?
145F
156F
135F
165F
Thick soups
Cream and puree soups, bisques, chowders, cream of tomato, lentil, split pea
puree soups, tomato, split lentil, white roux
heavy cream, condensed milk, tomato paste, chicken
what kind of spoon is this
perforated spoon
slotted spoon
spoon with holes
what kind of spoon is this
Batonnet spoon
perforated spoon
pasta spoon
slotted spoon
What is this
strainer
fine strainer
mesh
china cap
What knife cut is this
Mince
Batonnet
medium dice
chiffonade
What type of cut is this
medium dice
mince
brunoise
Large dice
What type of cut is this
Mince
Brunoise
Julienne
chiffonade
What type of cut is this
Julienne
rondelle
paysanne
Batonette
What type of cut is this
mince
large dice
chiffonade
Julienne
What type of cut is this
mince
large dice
brunoise
chiffonade
what type of cut is this
Brunoise
mince
small dice
dice
Derivative sauces of bechamel
cream sauce, tomato sauce,
Mornay .Cream sauce .Mustard sauce .Soubise sauce .Nantua sauce .Scotch Egg sauce .Lobster sauce ,Cardinal Sauce Horseradish Sauce Avignon (Avignonnaise)
ketchup, cheese sauce, alfredo
Sauce mornay, cream sauce , sauce fine herbs, chilly mornay
Veloute derivatives
Supreme Sauce.Allemande Sauce.Normande Sauce.Mushroom Sauce ,Sauce Albufera
Allemande, mustard sauce , mayo, chili sauce, bean sauce
caramel , soy sauce, carrot sauce
Derivatives of tomato sauce
ketchup, carrot sauce,
sauce portugaise
cranberry sauce
Derivatives of Hollandaise sauce
Bearnaise, Aioli
brown stock, tomato sauce
tomato paste, lobster sauce
Derivatives of espagnole sauce
Fondue
cranberry sauce, salsa de tomate, salsa verde, chile
honey mustard sauce, berry sauce,
clear soups
flavored stocks , soups, and consommes , chicken noodle soup , minestrone, onion soup
Flavored stocks, minestone, beef stew
chicken noodle soup, onion soup, beef soup
Consomme
rich , flavorful broth or stock - clarified , oigno brule - burnt onion
Simmer slowly clear and aromatic
aromatic , burnt onion, chicken juice
Cream soups
chowder, Gnocchi, milk soup
Gnocchi, creamy tomato, cream of mushroom soup, broccoli cheddar soup
sancocho, cheese soup, heavy cream soup
puree soups
sheet pan tomato soup, creamy roasted cauliflower soup,
cream corn soup, tomato cream soup, cheddar soup,
