Culinary Quiz 2.04

One way to cool stock is to place it in an ice-water bath and stir often.

• True

• False

Seasoned butter is made from raw butter and flavorings such as fresh herbs, citrus zest and other seasonings.

• True

• False

Foodborne pathogens grow when the temperature of the food is colder than 41°F or hotter than 135°F.

• True

• False

All sauces are classified as either a grand sauce or a derivative.

• True

• False

Tempering is slowly mixing in a little bit of hot sauce with eggs or cream to raise the temperature to prevent them from cooking or curdling.

• True

• False

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

• mirepoix

• sachet d'épices

• bouquet garni

• aromatics

Which is usually a main ingredient in a bisque?

• Potatoes

• Veal

• Cream

• Shellfish

A flavorful liquid made by gently simmering bones and/or vegetables is a

• sauce

• ragout

• stock

• soup

Which is a highly flavored type of stock made with fish bones?

• Court bouillon

• Remouillage

• Fumet

• Glace

Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?

• Hollandaise

• Espagnole

• Béchamel

• Velouté