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44 True/False questions

  1. sauceA flavorful liquid made by gently simmering bones and/or vegetables is a ____.

          

  2. mother saucesTempering is when a little bit of ____ is slowly added to raise the temperature slowly to prevent them from cooking or curdling.

          

  3. compound butterA hearty thick soup made in much the same way as a cream soup is a _____.

          

  4. rouxWhich stock is made by simmering poultry, beef, veal or game bones that have been browned first?

          

  5. velouteWhich grand sauce is made from veal, chicken or fish stock and white or blond roux?

          

  6. boiledWhich is a highly flavored type of stock made with fish bones?

          

  7. jus-lieA rich lightly reduced stock used as a sauce for roasted meats is called ___.

          

  8. stockA liquid or semisolid product that adds flavor, moisture and visual appeal to another dish is a ____

          

  9. shellfishWhich is usually a main ingredient in bisque?

          

  10. vegetableA reduced stock with a jelly-like consistency made from brown stock, chicken stock or fish stock is a ____.

          

  11. rouxWhich stock is made by simmering poultry, beef, veal or game bones that have been browned first?

          

  12. chowderA hearty thick soup made in much the same way as a cream soup is a _____.

          

  13. degreasingWhat causes bone and mirepoix to release flavor more quickly when liquid is added?

          

  14. degreasingThe process of removing fat that has cooled and hardened from the surface of the stock is called____.

          

  15. 3Frozen stock can be held for ___ months?

          

  16. beurre manieA thickener made of equal parts flour and soft, whole butter is called:

          

  17. espagnoleBrown stock and brown roux are used to make which grand sauce?

          

  18. mirepoixWhich thickener is most often used in basic cream soup?

          

  19. cream and egg yolksClear soups do not include _____ soups.

          

  20. tomato sauceCreole is a derivative sauce of _____.

          

  21. pureeWhich kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch, such as roux?

          

  22. liaisonThe wringing method is used to _____ a sauce.

          

  23. aromaticsWhat causes bone and mirepoix to release flavor more quickly when liquid is added?

          

  24. hot sauceCreole is a derivative sauce of _____.

          

  25. BechamelWhich grand sauce is made fro milk and white roux?

          

  26. demi-glazeA rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock is called____.

          

  27. jusA rich lightly reduced stock used as a sauce for roasted meats is called ___.

          

  28. fumetWhich kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch, such as roux?

          

  29. waterWhich liquid is most often used in making stock?

          

  30. minstroneWhich is an example of a clear soup?

          

  31. brownWhich thickener is most often used in basic cream soup?

          

  32. strainBechamel sauce is a _____ sauce.

          

  33. sweatingWhat causes bone and mirepoix to release flavor more quickly when liquid is added?

          

  34. salsaA liquid or semisolid product that adds flavor, moisture and visual appeal to another dish is a ____

          

  35. ice water bathWhich liquid is most often used in making stock?

          

  36. hollandaiseWhich is usually a main ingredient in bisque?

          

  37. bouquet garniA thickener made of equal parts flour and soft, whole butter is called:

          

  38. 50% onion, 25% celery, & 25% carrotOne way to cool an item is place it in a _____ and stir it often.

          

  39. grandBechamel sauce is a _____ sauce.

          

  40. milk and white rouxWhich sauce is the base for bearnaise?

          

  41. china capA pierced-metal, coned shaped strainer used to strain soups, stocks and other liquids to remove all solid ingredients is a

          

  42. cream or pureeWhich kind of soup is thickened by the starch of the main ingredient such as potatoes rather than an added starch, such as roux?

          

  43. glaceA liquid or semisolid product that adds flavor, moisture and visual appeal to another dish is a ____

          

  44. consommeA rich flavorful broth or stock that has been clarified is ____.