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Chapter 6 Prostart Test

Enter the letter for the matching Answer
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1.
rich brown sauce using espagnole and veal stocks
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2.
illness causing microorganisms in food
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3.
cream soup made from pureed shellfish shell
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4.
aromatic vegetable broth
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5.
slowly mixing to prevent curdling
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6.
sauce made from juices of cooked meat and brown stock
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7.
cornstarch and cold liquid
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8.
floating layer of consomme
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9.
softened butter flavored with lemon juice and parsley
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10.
grand sauce made from stock and roux
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11.
very fine china cap with metal mesh
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12.
burnt onion
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13.
also known as broth
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14.
bag of herbs
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15.
grand sauce made of stock and tomatoes
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16.
specialize in sauces
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17.
create a savory aroma with herbs spices and flavorings
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18.
flavorful liquid made by gently simmering bones and veggies
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19.
meat served in own juice
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20.
liquid remaining after removing raft
A.
clarified
B.
bouillon
C.
oignon brule
D.
au jus
E.
raft
F.
chinois
G.
bisque
H.
tomato sauce
I.
foodborne pathogens
J.
maitre d'hotel butter
K.
demi glace
L.
bouquet garni
M.
temper
N.
stock
O.
aromatics
P.
slurry
Q.
court bouillon
R.
veloute
S.
jus lie
T.
saucier
Type the Answer that corresponds to the displayed Question.
incorrect
21.
clear pale liquid made from simmering bones
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22.
cream or puree soups
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23.
bag of herbs and spices
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24.
5 classic sauces that are bases for all other sauces
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25.
emulsified grand sauce made with butter yolk lemon and cayenne
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26.
mixture of butter and flavorings
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27.
french for mixture that provides flavor base for stock
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28.
reduced stock with jellylike consistency
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29.
easy way to strain sauce using cheesecloth
Type the Question that corresponds to the displayed Answer.
incorrect
30.
concasse

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