Cookery #2

1.Broths come in a variety of flavors, including chicken, turkey, beef, vegetable and mushroom. 

• Bouillon & Broth

• Consommé 

• Potage

• Vegetable soup

2. It is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux.

• Puree

• Bisque

• Chowder

• Veloute

3. It is a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature.

• National Soup

• Cold Soup

• Specialty Soup

• Thick Soup

4. It is a savory sauce, made from a roux and a light stock.

• Bechamel Sauce

• Brown Sauce

• Veloute Sauce

• Hollandaise Sauce

5. How many percent of onion in mirepoix?

• 10%

• 25%

• 35%

• 50%

6. They are great enhancement of flavor in food.

• Sauces

• Stocks

• Herbs

• Spices

7. These enhance the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

• Stocks

• Sauces

• Flavorings

• MSG

8. These kind of stock should be cooked for 30–45 minutes.

• Fish Stocks

• White Stocks

• Vegetable Stocks

• Brown Stock

9. It is the major ingredients of stocks.

• Water

• Herbs

• Spices

• Bones

10. Which sauce has three basic ingredients like butter, egg yolk, and lemon juice?

• White Sauce

• Bechamel Sauce

• Veloute Sauce

• Hollandaise Sauce