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42 Matching questions

  1. Which process is used to remove fat content from a cooked item. It makes the food healthier
  2. A liquid or semisolid product that adds flavor, moisture and visual appeal to another dish is a ____
  3. Bechamel sauce is a _____ sauce.
  4. A pierced-metal, coned shaped strainer used to strain soups, stocks and other liquids to remove all solid ingredients is a
  5. A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock is called____.
  6. A thickener made of equal parts flour and soft, whole butter is called:
  7. Which liquid is most often used in making stock?
  8. Which is usually a main ingredient in bisque?
  9. Which kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch, such as roux?
  10. A mixture of egg yolks and heavy cream often used to finish some sauces is called ___.
  11. One way to cool an item is place it in a _____ and stir it often.
  12. Which stock is usually made from mirpoix, leeks and turnips.
  13. Tempering is when a little bit of ____ is slowly added to raise the temperature slowly to prevent them from cooking or curdling.
  14. Because the five grand sauces are used to make many sauces, as a group reference, they are known as the _____.
  15. What thickener is made of equal parts cooked flour and fat?
  16. A french word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock is _____.
  17. A flavorful liquid made by gently simmering bones and/or vegetables is a ____.
  18. Creole is a derivative sauce of _____.
  19. Which is an example of a clear soup?
  20. A rich lightly reduced stock used as a sauce for roasted meats is called ___.
  21. What is the term for the mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger and vegetables.
  22. Which stock is made by simmering poultry, beef, veal or game bones that have been browned first?
  23. Which grand sauce is made fro milk and white roux?
  24. What causes bone and mirepoix to release flavor more quickly when liquid is added?
  25. Clear soups do not include _____ soups.
  26. A sauce made from the juices of cooked meat and brown stock is called____.
  27. Which grand sauce is made from veal, chicken or fish stock and white or blond roux?
  28. A cold mixture of fresh herbs, spices, fruits and/or vegetables is called_____.
  29. The correct mixture of mirepoix is:
  30. Which sauce is the base for bearnaise?
  31. Frozen stock can be held for ___ months?
  32. Sachet d'epices and bouquet garni are known as___.
  33. A liaison is a thickener made from a mixture of ____.
  34. A hearty thick soup made in much the same way as a cream soup is a _____.
  35. A reduced stock with a jelly-like consistency made from brown stock, chicken stock or fish stock is a ____.
  36. The wringing method is used to _____ a sauce.
  37. Brown stock and brown roux are used to make which grand sauce?
  38. The two main ingredients of bechamel are _______.
  39. A rich flavorful broth or stock that has been clarified is ____.
  40. A bundle of fresh herbs such as thyme, parsely stems and bay leaf tied together is an example of ____.
  41. Cream soups should never be _____.
  42. Which is a highly flavored type of stock made with fish bones?
  1. a puree
  2. b sweating
  3. c grand
  4. d mirepoix
  5. e brown
  6. f hollandaise
  7. g mother sauces
  8. h jus
  9. i 3
  10. j boiled
  11. k minstrone
  12. l cream or puree
  13. m roux
  14. n hot sauce
  15. o glace
  16. p fumet
  17. q vegetable
  18. r shellfish
  19. s salsa
  20. t liaison
  21. u strain
  22. v 50% onion, 25% celery, & 25% carrot
  23. w china cap
  24. x sauce
  25. y degreasing
  26. z beurre manie
  27. aa cream and egg yolks
  28. ab demi-glaze
  29. ac bouquet garni
  30. ad veloute
  31. ae aromatics
  32. af milk and white roux
  33. ag Bechamel
  34. ah ice water bath
  35. ai jus-lie
  36. aj water
  37. ak tomato sauce
  38. al chowder
  39. am espagnole
  40. an consomme
  41. ao compound butter
  42. ap stock