FSS-1223 Ch 11 Warm up and Review

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How long should beef or veal bones be roasted in an oven for a proper brown​ stock? -2 hours in a hot oven ​(450°​F/232°​C) -1 hour in a hot oven ​(450°​F/232°​C) -4 hours in a hot oven ​(375°​F/190°​C) -1 hour in a hot oven ​(375°​F/190°​C) -1 hour in a hot oven ​(250°​F/121°​C)

1 hour in a hot oven (375 degrees)

What size should mirepoix be cut for brown veal or beef​ stock? -​1/8-in. (0.3-cm) pieces -¼​-in. ​(.6-cm) pieces -​2- to​ 4-in. 2.5- to​ 5-cm) pieces. -½​-in. ​(1.2-cm) pieces -​1- to​ 2-in. (2.5- to​ 5-cm) pieces.

1 to 2 in.

For fish and chicken​ stocks, mirepoix should be cut to which​ size? -1/2​-in. ​(1.2-cm) pieces -​2-in. (5-cm) pieces -1/4​-in. ​(0.6-cm-) pieces -​1-in. (2.5-cm) pieces -1/8​-in. ​(0.3-cm) pieces

1/2 in. pieces

What are the typical proportions for making 1 pound of​ mirepoix? -4 oz.​ onion, 4 oz.​ carrot, 6 oz. celery -8 oz.​ onion, 4 oz.​ carrot, 4 oz. leeks -8 oz.​ onion, 6 oz.​ carrot, 4 oz. celery -8​ oz.onion, 4 oz.​ carrot, 4 oz. celery -4 oz.​ onion, 8 oz.​ carrot, 4 oz. celery

8 oz. onion, 4 oz, carrot, 4oz celery

Which sauce is rich and​ buttery; thinner than hollandaise and airy and​ light, served over poached​ fish? -Salsa -Coulis -Choron -Gastrique -Beurre blanc

Beurre blanc

What is slightly caramelizing the flour and butter to a golden tone used for​ velouté called? -Roux noisette -White roux -Blond roux -Roux noir -Brown roux

Blonde roux

What is the most important component in any​ stock? -Classic mirepoix -The bouquet garni -Meat -Bones -Fresh water

Bones

What type of stock is made from bones and​ vegetables, all of which are caramelized before being simmered in water with​ seasonings? -Fumet -Cuisson -Court bouillon -White stock -Brown stock

Brown stock

Which sauce contains fish​ velouté, a dash of​ cayenne, heavy​ cream, and lobster​ butter? -Chasseur -Hungarian -Aurora -Choron -Cardinal

Cardinal

What is the name of the sauce made with​ demi-glace, white​ wine, shallots, lemon juice and cayenne that is used with beef​ dishes? . -Poivrade -Châteaubriand -Chasseur -Mornay -Bordelaise

Chateaubriand

What is a​ sweet-and-sour condiment made fruits​ and/or vegetables cooked in vinegar with sugar and spices​ called? -Satay -Coulis -Chutney -Salsa -Mustard

Chutney

Connective tissue is the source for which important stock making​ substance? -Vitamins -Water -Fat -Collagen -Minerals

Collagen

What gives​ meat-based stocks their​ body? -Herbs and spices -Collagen -Marrow -Calcium -Vegetables

Collagen

This stock is made with bonita​ flakes, Kombu and​ water, and is used in​ soups, sauces and simmering liquid. -Tisane -Mignonette -Glace -Dashi -Distillate

Dashi

What is a classic sauce made thick by​ reduction? -Coulis -Espagnole -Demi-glace -Soubise -Chasseur

Demi-glace

Which of the following sauces is a​ well-refined espagnole based sauce often flavored with Madeira or Sherry​ wine? -Bordelaise -Nantua -Choron -​Demi-glace -Mornay

Demi-glace

Which of the following thickeners would NOT be considered a​ hydrocolloid? . -Egg yolk -Xanthan gum -Carrageen -Agar agar -Guar gum

Egg yolk

What is the process by which generally unmixable​ liquids, such as oil and​ water, are forced into a uniform​ distribution? . -Hydrocolloidal mixture -Liaison -Emulsion -Coagulation -Gelatinization

Emulsion

Brown​ roux, brown​ stock, mirepoix and sachet are the ingredients for​ _______________. . -Velouté sauce -Tomatee sauce -Béchamel sauce -Hollandaise sauce -Espagnole sauce

Espagnole

Because of its shorter cooking​ time, white roux cannot thicken as well as brown roux. T/F

False

Coulis are pureed sauces that are always served hot. T/F

False

Stocks should be boiled to extract as much flavor as possible. T/F

False

The best bones for stock come from older animals because they have time to develop more flavor. T/F

False

What type of sauce is frequently thickened by gums and​ stabilizers? -Salsas -Essences -Jus -Foams -Coulis

Foams

What are the concentrated​ juices, drippings and bits of food left in a pan after a food is roasted or​ sautéed called? - -Leavings -Pan juices -Fond -Scrapings -Burnt bits

Fond

What do the French call a​ stock? -Cuisson -Essence -Liquid -Soup -Fond

Fond

What sauce has dual use of saucing rich​ fish, pork and meat dishes and removing acid in tomato​ sauce? -Béchamel -Brown sauce -Tomato coulis -Suprême -Gastrique

Gastrique

What type of glace or reduction sauce is made from brown stock and reduced until it becomes dark and​ syrupy? -Glace de viande -Glace de volaille -Glace de veau -Glace de poisson -Glace de marron

Glace de viande

Which two types of cheeses give sauce Mornay its unique​ flavor? -Colby and bleu -Brie and Swiss -Gruyere and Parmesan -Cheddar and feta -Limburger and Brick cheese

Gruyere and Parmesan

Which of the following bones would NOT be used for a standard brown​ stock? -Veal bones -Roasted poultry bones -Chicken bones -Beef bones -Ham bones

Ham bones

What is NOT a characteristic of a good​ stock? -Flavor true to the ingredients -Body or thickness -Herbaceous aroma -Clarity of the stock -Color true to the ingredients

Herbaceous aroma

Which of the following sauces is NOT a​ roux-based sauce? -Hollandaise -Espagnole -Velouté -Béchamel -Tomato

Hollandaise

What is the name of a​ light, flavorful stock made from dried fruits or​ vegetables, herbs and spices steeped in very hot​ water? -Mignonette -Tisane -Emulsion -Glace -Infusion

Infusion

Which of the following sauces would use a cornstarch slurry to thicken​ it? -Mornay -Basil pesto -Barbeque sauce -Asian peanut sauce -Jus lie

Jus lie

What is the vegetable mixture of​ onions, celery and carrots that is added to every stock to provide flavor and​ aromatics? -Matignon -Mirepoix -Allumette -Mise en place -Mignonette

Mirepoix

What ingredient can be added to a sauce to impart​ shine, flavor and​ richness? -Beurre manié -Monté au beurre -Beurre blanc -Beurre fondue -Beurre moisette

Monte au beurre

After the shellfish was cooked in court​ bouillon, aromatics were added to the cooking​ liquid, then reduced slightly and strained. What is this liquid​ called? -Mignonette -Matignon -Mirepoix -Fond -Nage

Nage

What are the best bones for chicken​ stock? -Thigh bones -Neck bones -Turkey bones -Leg bones -Wing bones

Neck bones

When making a brown​ stock, what would be an acceptable​ addition? -Carrot tops -Onion skins -Leek tops -Celery leaves -Garlic roots

Onion skins

White mirepoix contains​ _______________ to replace carrots. -Parsnips -Cauliflower -Celeriac -Potatoes -Turnip

Parsnips

Which sauce is made from fresh fruits and vegetables and is​ chunky, brightly colored and not​ watery? -Pico de Gallo -Zingara -Chausser -Coulis -Foam

Pico de Gallo

What is a court bouillon generally used​ for? -Fish fumet -Sauce making -Poaching -Blanching -Boiling

Poaching

Which of the following small sauces is made from​ demi-glace that is highly flavored with crushed black​ peppercorns? -Zingara -Poivrade -Bordelaise -Châteaubriand -Robert

Poivrade

What is the name of the second batch of stock made with the first set of bones that are​ rewetted? -Mirepoix -Remouillage -Allumette -Concasse -Matignon

Remouillage

Which of the following bones would NOT traditionally be used for stock​ making? -Rib bone -Shin bone -Neck bone -Back bones -Shank bone

Rib bone

Which of the following characteristics is NOT typical of a good​ sauce? -Is​ lump-free -Has a shiny and glossy surface -Separates or breaks when the sauce is kept warm for service or reduced -Has a good clean flavor that is not pasty or floury. -Has a consistency that coats the back of a spoon​ (the French call this nappé​)

Separates or breaks when the sauce is kept warm for service or reduced

What is the most common form of thickening​ agent? -Gelatin -Emulsifier -Proteins -Starch -Egg yolk

Starch

Which of the following sauces are secondary or small sauces based on velouté​? -Bé​arnaise, ​Maltaise, Foyot and Choron -​Spanish, Creole and Milanaise -​Mornay, Nantua, Soubise and Cheese -Suprê​me, ​Allamande, Aurora and Albufera. -​Bordelaise, Marchand de​ Vin, Poivrade and Robert

Supreme, Allemande, Aurora, and Albufera

What is the difference between a court bouillon and a​ fumet? -There are herbs and spices in a fumet but not a court bouillon. -There is wine in a court bouillon but not a fumet. -There are no crustacean shells in a fumet. -There are no vegetables in a fumet. -There are crustacean shells in a fumet but not a court bouillon.

There are crustacean shells in a fumet but not a court bouillon

Gelatin is used as a stabilizer and​ a(n) _______________. -Connective tissue -Thickener -Enhancer -Colorant. -Salad ingredient

Thickener

Why would you use cold water to make a​ stock? -To seal in the juices -To keep the color of the meat intact -To moisten the vegetables and meats -To ensure a clear finished stock -To enhance the flavor profiles

To ensure a clear finished stock

What type of fish bones would NOT be used to make a fish​ stock? -Halibut -Turbot -Tuna -Flounder -Sole

Tuna

Which of the following products would be an example of a temporary​ emulsion? -Vinaigrette -Hollandaise -Béarnaise -Mayonnaise -Aioli

Vinaigrette

What type of stock is made from simmering​ chicken, veal or beef bones in water with vegetables and​ seasonings? -Velouté -Fumet -White -Brown -Cuisson

White

What is cooking butter and flour together to make a roux for​ Béchamel called? -Roux noir -White roux -Roux noisette -Roux brune -Blond roux

White roux


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