Review 3rd Quarter Part 1

What is "fond de cuisine"?

• A type of sauce made with butter and flour.

• A French term for "foundation of cooking".

• A type of cheese used in Italian cuisine.

• A technique for caramelizing sugar.

What do call in French for the combination of coarsely chopped onions, carrots and celery used to flavor stocks?

• Beurre Manié

• Fond Blanc

• Mirepoix

• Roux

Which of the following stock ingredients would be best suited for a poultry-based recipe?

• Beef bones

• Vegetable scraps

• Pork bones

• Chicken bones

Which of the following stocks uses roasted veal bone as its main ingredient?

• brown stock

• ham stock     

• prawn stock

• white stock

Among the different types of stock, which one is the easiest to prepare?

• brown stock

• fish stock       

• vegetable stock

• white stock

Which of the following is a thickening agent?

• butter

• flour     

•  salt

• water

Which of the following is an example of a cold soup?

• bisques

• bouillon   

• consommé

• gazpacho

Which of the following is an example of a Hot soup?

• egg drop soup

• vichyssoise

• fruit soup

• gazpacho

Which of the following is a clear soup?

• bisques

• consommé

• cream

• puree

Which of the following is used to make a vegetable puree soup?

• double boiler

• steamer

• food processor

• microwave