Culinary 1 Review Objective 2.04

What are the main ingredients of a roux?

• fat and flour

• dairy and flour

• water and flour

• flavorings and flour

The four main ingredients in a stock are:

• A. a nourishing element, mirepoix, a bouquet garni, and a liquid.

• B. bones or meat pieces, mirepoix, liquid smoke, and a liquid.

• C. pieces of meat, water, herbs, and spices.

• D. water, herbs, and spices.

Which food would be best to thicken a cream soup?

• beef broth

• carrot purée

• potato purée

• tomato purée

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

• bouillon

• mirepoix

• roux

• sachet

A high-quality base for stocks will list which ingredient first on the ingredient label?

• extracts of fish, meat, or poultry

• artificial flavorings

• herbs

• salt or sodium

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?

• bouillon

• mirepoix

• roux

• sachet

To produce a stock that is not cloudy, add:

• butchered, uncooked bones with vegetables to the stock.

• hot water and unpeeled vegetables to the stock; keep at a simmer.

• spices and herbs with white root vegetables to the stock; boil until tender.

• cold water before boiling the stock; keep at a simmer and skim impurities.

What is a mixture of onions, carrots, and celery called?

• bouillon

• mirepoix

• roux

• sachet

What is the name for a liquid from cooked foods such as boiled chicken or boiled beef, and that is used to make soups and sauces?

• broth

• gravy

• purée

• soup

Thick soups made from shellfish or vegetables and prepared like cream soups are called:

• bisques

• stock

• consommés

• rafts