2012 midterm exam
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| show | 6-8 hours
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| Minimum fish stock time | show 🗑
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| show | 3-4 hours
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| show | 5-6 Quarts water, 5-6 pounds bone, 1 pound mirepoix
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| When is a liason used | show 🗑
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| Binding to a stock | show 🗑
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| show | 30-45 minutes
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| Sauce adds what (4) | show 🗑
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| Mother Sauces = | show 🗑
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| Veloute liquid used | show 🗑
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| show | brown stock
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| show | milk
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| show | tomato puree
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| show | clarified butter
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| Roux ratios | show 🗑
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| show | 1) reduction, 2) enriching with butter or cream, 3) Emulsions
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| show | a clear, thin liquid flavored by soluble substances extracted from meat, poultry or fish, vegetables and seasonings.
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| Love | show 🗑
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| show | White and Brown
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| show | white stock
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| show | Brown stock
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| Remouillage | show 🗑
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| show | a mixture of 2 or more immiscible liquids (oil and water).
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| show | the process by which the immiscible liquids become blended.
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| show | 1) Lecithin (yolks and soy)
2) Honey
3) Mustard
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| Lecithin | show 🗑
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| show | food cost / menu price =
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| = food cost | show 🗑
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| = menu price | show 🗑
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| show | white roux
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| Thickener for Veloute | show 🗑
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| Thickener for Espagnole | show 🗑
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| Thickener for Tomato | show 🗑
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| show | Egg Yolk
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| Order of 5 mother sauces by thickening agents color | show 🗑
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| Beurre Manie | show 🗑
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