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B. Culinary Midterm Quiz

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1. Chicken stock cooking range?




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2. 2 functions of a sauce?




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3. How to make a coulis?




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4. Internal temperature of ground beef?




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5. Ingredients and methods of chicken stock?




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6. 3 main ingredients to any marinade?




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7. Carmelization




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8. Nage




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9. 3 soups of a supreme sauce?




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10. How do you make Jus lie?




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11. Triple volume, pale yellow color, and thickness of final sauce.




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12. Proteins in a stock that puts weight on the palate.




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13. 300-375




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14. Veloute and cream




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15. thickens and browns




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16. fish dishes




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17. 3 fresh to 1 dry




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18. 




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19. espanole, veloute, tomato, bechemel, hollandaise.




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20. Deglazing





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