ProStart 1 : ed.1 - stock, sauces, soups
Authored by Natalie Aubuchon
Life Skills
10th - 12th Grade
Used 160+ times
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41 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Stock is made from which main ingredient?
meat and water
bones and water
vegetables and water
bones, meat, and water
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A highly flavored stock made from fish bones is called
remouillage
fumet
glace
court bouillon
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
when stock is reduced (water is evaporated) thus concentrating the flavors, is called a
jus
remouillage
base
glace
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The chef that specializes in sauce making would be called a
sauteuse
saucy
sous
saucier
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which soup is considered a "thick" soup?
vegetable
consomme
bouillion
cream
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is used to makes brown stock
blanched bones
roasted bones
bones and gravy master
sauteed bones
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What technique causes bones and mirepoix to release flavor more quickly?
browning
stewing
sweating
blanching
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