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Chapter 14: Stocks, Sauces, and Soups
Final Exam Cul 140-001
9
Culinary Art
Undergraduate 1
05/06/2011

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Cards

Term
What is another name for neutral stock? (very mild uassertive flavor)
Definition

a. consomme

b. chicken stock

c. white beef stock

d. vegetable stock

Term

Which of these sauces are a veloute derivate?

 

 [image]

Definition

a. mushroom sauce

b. supreme sauce (served with chicken and fish) [image]

c. mousseline sauce

d. Robert sauces

Term
Which of the following should be completely fat-free?
Definition

a. consomme (very clear soup)[image]

b. boullion

c. broth

d. bisque

Term

How many pounds of fish bones are required for 1 gallon of fish fumet?

 

[image]

Definition

a. 3 pounds

b. 5 pounds

c. 8 pounds

d. 11 pounds

Term
A stock should be cooled to below what temperature before storing?
Definition

a. 41 degrees f

b. 35 degrees f

c. 31 degrees f

d. 0 degrees f

Term

A liaison is a mixture of ... ( added to sauce at the endd of cooking time

 

[image]

Definition

a. onions, carrots, and celery = mirepoix

b. onions, parsnips, and celery

c. cream and egg yolks

d. refined starch and cold water= starch slurry

Term
To keep the color of white beef stock very pale, some chefs ...
Definition

a. sweat the bones

b. blanch the bones

c. simmer longer

d. use a white roux

Term

A starch slurry is a good choice for a thickener when ... (mixture of refined starch and cold water)

 

[image]

Definition

a. you need to thicken a cold sauce

b. you want to make a sauce that is very clear

c. you are making a white sauce

d. you are making a tomato-based sauce

Term
Five Basic Types of Stocks pg 431 in Textbook
Definition

Brown Stock

White Stock

Fish Fumet

Shellfish Stock

Vegetable Stock

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