Culinary 1 Review Objective 2.04

Front

What are the main ingredients of a roux?

Back

fat and flour

Front

The four main ingredients in a stock are: a nourishing element, mirepoix, a bouquet garni, and a liquid.

Back

a nourishing element, mirepoix, a bouquet garni, and a liquid.

Front

Which food would be best to thicken a cream soup? Options: beef broth, carrot purée, potato purée, tomato purée

Back

potato purée

Front

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

Back

roux

Front

A high-quality base for stocks will list which ingredient first on the ingredient label?

Back

extracts of fish, meat, or poultry

Front

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?

Back

sachet

Front

To produce a stock that is not cloudy, add: cold water before boiling the stock; keep at a simmer and skim impurities.

Back

cold water before boiling the stock; keep at a simmer and skim impurities.

Front

What is a mixture of onions, carrots, and celery called?

Back

mirepoix

Front

What is the name for a liquid from cooked foods such as boiled chicken or boiled beef, and that is used to make soups and sauces?

Back

broth

Front

Thick soups made from shellfish or vegetables and prepared like cream soups are called:

Back

bisques