Chapter #3

Question 0

clear soup

Answer 0

based on un-thickened broth or stock

Question 1

thick soup

Answer 1

opaque soups thickened by thickening agent or pureeing one or more ingredients

Question 2

cream soup

Answer 2

thick soup which is diluted velouté or béchamel sauces flavoured with ingredients

Question 3

velouté sauce

Answer 3

mother sauce, thickened with roux named after stock made from

Question 4

stocks

Answer 4

flavoured liquids from foundation of sauces/soups; simmer bones in water with mirepoix

Question 5

sauces

Answer 5

flavoured, thickened liquids by adding seasonings, flavoring and thickening agents

Question 6

grill

Answer 6

dry heat; heat energy transferred from below

Question 7

broil

Answer 7

heat energy transferred from above

Question 8

bake

Answer 8

dry heat; heat energy transferred by conduction of hot air in enclosed environment; usually breads/pastries

Question 9

roast

Answer 9

heat energy transferred by conduction of hot air in enclosed environment; usually meats on rack

Question 10

boil

Answer 10

moist; cooking i liquid bubbling rapidly 100*C

Question 11

simmer

Answer 11

moist; liquid boiling gently 90*C

Question 12

poach

Answer 12

moist; liquid hot but not bubbly used for delicate foods 70*C

Question 13

steam

Answer 13

moist; heat energy transferred by conduction through direct contact with steam; healthiest

Question 14

hollandaise

Answer 14

mother sauce; egg yolks and clarified butter

Question 15

espagnole

Answer 15

mother sauce; basic brown sauce (beef stock), mirepoix and tomato purée

Question 16

convection

Answer 16

heat transfers by movement of air, steam or liquid

Question 17

radiation

Answer 17

heat spread by waves

Question 18

microwave

Answer 18

radiant heat; water molecules agitate and cause friction/heat 2 inches deep

Question 19

conduction

Answer 19

heat transfers by direct contact