Foundations One Ch. 17 "Stocks"
Quiz
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Other
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12th Grade
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Easy
James Eaton
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23 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
aromatics.
mirepoix.
bouquet garni.
sachet d’épices.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sachet d’épices and bouquet garni are known as
mirepoix.
flower stems.
aromatics.
trimmings.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Bordelaise, lyonnaise, and béarnaise are all
thickeners
roux
derivative sauces.
compound butters.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of
aromatics
mirepoix
bouquet garni
sachet d’épices.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A flavorful liquid made by gently simmering bones and/or vegetables is a
Sauce
soup
stock
ragout
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a
jus
glace
remouillage
court bouillon.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which grand sauce is made from milk and white roux?
Velouté
Béchamel
Hollandaise
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