As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

What are sauces that are cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill?

Which of the following stocks uses veal bone as its main ingredient?

As a rule, which should not be added to the stock because it causes saltiness?

Which of the following is a clear soup?

Which of the following is not a thickening agent?

What is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne?

Which of the four basic sauces whose basic ingredient is milk is thickened with flour enriched with butter?

What is starch mixed with cold liquid?

What basic sauce you are about to prepare if you have lots of tomatoes?

Why do roux must be cooked?

What helps to thicken sauces to the right consistency?

What can be served hot or cold?

What are milk thickened with roux?

What is use as a substitute for butter because of its lower cost?

What is the most commonly used thickeners?

What kind of roux is cooked a little longer to a slightly darker color?

What basic finishing techniques do you to perform to produce a smooth and lump-free sauces?

What liquid should NOT be added to reconstitute stock?

Which of the following is not used in storing sauces?

What do you call the process of setting the pot in a sink with blocks, rack or some other objects under it?

What is a bundle of fresh herbs and aromatic ingredients used in making stock?

What is starch mixed with fat?

What is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted?

What is the approximate cooking time for white and brown veal game stock?

Jian wants to make her stock clear to have a consommé. What process would you suggest performing?

Ginataan is a popular Filipino soup made from coconut milk, milk, fruit and tapioca pearl served hot or cold. What kind of soup is ginataan?

What is a thickened soup made from shellfish?

How many days does a stock will last if properly refrigerated?

What is a hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes?

What are stock thickened with roux?

What are vegetable soup thickened with starch?

What is a Japanese azuki bean soup?

What can be used in making stock as long as it is clear and wholesome?

What can be serve as is?

What has the most flavor and body of stocks?

The process of restoring concentrated stock, sauce, or soup to its original volume by adding liquid is called __________.

When making a stock always start with ___________water.

What are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma?

Stocks are best used for how many days?

What is commonly used in commercial cooking?

What is tied in a bundle with string so it can easily be removed from the stock?

What cooking method should be used when making a stock?

What type of soup is served below temperature?

What ingredient in making stocks helps dissolve connective tissues?

What may be use to adjust texture of the sauce?

What kind of container should you NOT use to hold hollandaise or any other acid product?

What gives extra shine and smoothness to the sauce?

Which is not use in storing stocks?