Pre finals HRM 26

Pre finals HRM 26

Professional Development

15 Qs

quiz-placeholder

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 Pre finals HRM 26

Pre finals HRM 26

Assessment

Quiz

Life Skills

Professional Development

Easy

Created by

Jen Co

Used 11+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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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