Is prepared from the bones and trimmings of fish, aromatic vegetables and seasoning. A shorter preparation time is needed to extract the nourishing ingredient.
Pre finals HRM 26

Quiz
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Life Skills
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Professional Development
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Easy
Jen Co
Used 11+ times
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15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fish Stock
White Stock
Brown Stock
Vegetable Stock
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Has white meat and aromatic vegetables which are partly and lightly roasted in fat. The color is developed by controlled reduction.
Fish Stock
White Stock
Brown Stock
Vegetable Stock
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Is prepared from vegetables sautéed in fat, and then extracted with water. It is used in vegetarian cooking.
Fish Stock
White Stock
Brown Stock
Vegetable Stock
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The flour is cooked carefully and slowly to avoid the emergence of color. (for béchamel and veloute)
Brown Roux
White Roux
Blond Roux
Dark Brown Roux
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
is cooked more rapidly to a golden color
Brown Roux
White Roux
Blond Roux
Dark Brown Roux
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.
Veloute
Tomato
Bechamel
Espagnole
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mixture of brown roux and mirepoix with a nicely browned roux, herbs and sometimes tomato paste.
Veloute
Tomato
Bechamel
Espagnole
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