more spices/hersb

Question 1

Also known as “false celery”:

Answer 1

lovage

Question 2

T or F: only cook with the bottom of the lemongrass

Answer 2

True

Question 3

T or F: majoram is one of the few herbs whose flavor is stronger when its dried

Answer 3

True

Question 4

T or F: Oregano has tiny dark green clumps of leaves

Answer 4

True

Question 5

What ratio should you use dry herbs to fresh herbs?

Answer 5

Use 1/2 to 1/3 as much dried herbs as fresh herbs

Question 6

When spoiled, fats are said to go”________”.

Answer 6

rancid

Question 7

To “decant” something is to…

Answer 7

separate the solids from liquid with disturbing the sediments on the bottom

Question 8

a sauce made from vegetable juice is sometimes referred to as an _______ or ______.

Answer 8

essence or tea

Question 9

notable ingredient in creole sauce:

Answer 9

green bell peppers

Question 10

notable ingredients in spanish sauce:

Answer 10

creole sauce and olives

Question 11

notable ingredients in milanaise:

Answer 11

ham or tongue

Question 12

modern tomato is thickened by _____ not by roux.

Answer 12

reduction

Question 13

making _______is a quicker alternative to demiglace.

Answer 13

jus lie

Question 14

supreme sauce is made by adding ______to chicken veloute.

Answer 14

cream

Question 15

allemande sauce is made from adding lemon juice and a _______to veloute.

Answer 15

liason

Question 16

bechamel sauce with american cheese is called:

Answer 16

cheese sauce

Question 17

bechamel sauce with parmesan and gruyere is called:

Answer 17

mornay sauce

Question 18

bechamel sauce with cream is called:

Answer 18

cream sauce

Question 19

bechamel sauce with cream and crayfish butter is called:

Answer 19

nantua sauce

Question 20

bechamel with onions and whole butter is:

Answer 20

soubise sauce

Question 21

what are the 5 mother sauces?

Answer 21

bechamel, veloute, espagnole, tomato, and hollandaise

Question 22

what is a liason?

Answer 22

a mixture of egg yolks and cream

Question 23

one unit of cornstarch thickens about _____ as much liquid as flour.

Answer 23

twice

Question 24

Tor F: making roux always add to the HOT ingredient

Answer 24

True