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Food Basics 4 (CSCA) Quiz

Select the Definition that corresponds to the displayed Term.
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1. FUMET




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2. CONSOMMÉ




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3. STOCK or FOND




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4. LIAISON




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5. AROMATICS




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6. FULL TERM SOUP (POT AU FEU)




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7. FOND DE CUISINE




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8. CREAM SOUP




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9. FOND BRUN




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10. DEGLAZING




Select the Term that corresponds to the displayed Definition.
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11. Parsley stems, spring of thyme, bay leaf, tied together. Added to stock for flavor.




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12. A thick paste or mixture used for binding. Ground bread mixed with a small amount of liquid is most common.




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13. Adding a hot liquid into a cool liquid to raise the cool liquid up to temperature. Then add the tempered liquid to the rest. Technique used when adding a liaison.




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14. A flavored liquid obtained from the simmering of meat and bones and aromatics to be used like a stock as a base or consumed on it's own. The cooking time tends to be shorter and flavor more intense.




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15. Classically a crayfish soup. Today it refers to any shellfish as well as some meat, poultry or vegetable purée soups that are finished with cream.




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16. Solid ingredients cooked in a broth or stock. The ingredients are left in and eaten, e.g., Chicken Soup or Minestrone.




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17. A flat drum wire mesh used to remove unwanted particles by forcing the purée through the screen.




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18. The primary clarifying agent in making consomme. A mixture of egg whites, egg shells, aromatics and ground meats are mixed together with cold stock or broth. The mixture is brought just to a boil then simmered gently.




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19. French for "White Stock". A flavorful liquid obtained from the simmering of bones and aromatics.




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20. One of the Mother Sauces. It is stock that has been thickened with a roux, simmered to remove the flour taste and strained. It is always skimmed to remove impurities.





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