week 4 quiz 2

1. It means to swirl a liquid in a sauté pan to cooked particles of food

remaining on the bottom.

• REDUCTION

• DEGLAZING

• ENRICHING WITH BUTTER AND CREAM

• SEASONING

2. Is a French culinary term that refers to the consistency of

a sauce.

• NAPPE CONSISTENCY

• NAPPER CONSISTENCY

• NAPPES CONSISTENCY

• NAP

3. Basic finishing technique in sauce making that is very important in order to produce a smooth, lump free sauces

• STRAINING

• ENRICHING WITH BUTTER AND CREAM

• REDUCTION

• DEGLAZING

A tasteless, odorless, white solid substance at room temperature.

• SAUCE

• STARCHES

• STOCKS

• SOUP

Variety of Sauce that is cooked ahead of time, then cooled, covered, and placed in the

refrigerator to chill.

• HOT SAUCES

• REFRIGERATED SAUCES

• CHILLED SAUCES

• COLD SAUCES

TRUE OR FALSE

The French word stock is “fondue”, meaning base

• TRUE

• FALSE

TRUE OR FALSE

Sauces do not freeze well and should be made in amounts needed on the day of production.

• TRUE

• FALSE

Sauces made with milk, cream, and egg should be kept in the temperature danger zone.

• TRUE

• FALSE

Stock that has been used to make a sauce should be frozen.

• TRUE

• FALSE

Reconstitute is the process of hydrating dried foods by placing the food in water or some other liquid, to bring them back to a resemblance of their original size, shape, and texture.

• TRUE

• FALSE