Stocks, Sauces, & Soups

Front

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C).

Back

False

Front

Clear soups include cream soups and purée soups.

Back

False

Front

Flavor, color, body, and clarity determine the quality of stock.

Back

True

Front

To properly reheat a cream soup, bring it to a full boil.

Back

False

Front

Sauces should complement and disguise food.

Back

True

Front

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of a.

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bouquet garni

Front

A flavorful liquid made by gently simmering bones and/or vegetables is

Back

stock

Front

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is

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glace

Front

A rich, lightly reduced stock used as a sauce for roasted meats is called a.

Back

jus

Front

Cornstarch mixed with a cold liquid is called a

Back

slurry.