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ITA > PC2-Block B > Flashcards

PC2-Block B Flashcards

1
Q

What is a “royale”?

A

Savory custard used for garnishing consommés.

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2
Q

Which specialty soup can be described as a variety of seafood simmered in a clear, savoury broth?

A

Bouillabaisse.

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3
Q

Which garnish is associated with consommé celestine?

A

Julienne of parslied crepes.

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4
Q

Which of the following characterizes classical bisques?

A

Prepared with crustacean shells.

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5
Q

What is Potage St. Germain?

A

Puree of green pea soup.

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6
Q

Which soup is commonly topped with a crouton and grated emmenthaler or parmesan cheese and gratinated?

A

French onion.

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7
Q

What is a bisque?

A

A thick soup made with the shells of crustaceans

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8
Q

What is a chilled potato and leek soup called?

A

Vichyssoise

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9
Q

Which spice is associated with the preparation of bouillabaisse?

A

Saffron

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10
Q

What is the garnish in a consommé profiteroles?

A

Small dabs of baked choux pastry.

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11
Q

What distinguishes a double consommé?

A

It is made with twice the normal amount of meat.

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12
Q

What is the proper procedure to prepare clearmeat?

A

Combine minced onions, carrots and celery with coarsely chopped tomato and ground shank meat, add seasonings, herbs, spices and egg white.

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13
Q

What is the cooking method for quenelles used to garnish a consommé?

A

Poaching

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14
Q

When making consommé, why should the liquid NOT be boiled?

A

Boiling will break up the raft

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15
Q

You are beginning to cook a consommé. What temperature must the stock be?

A

Cold

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16
Q

What is the traditional garnish served with gazpacho?

A

Croutons.

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17
Q

What is the best meat for preparing a beef consommé?

A

Foreshank

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18
Q

How are the flavourful oils contained within the shells of lobsters extracted when making a traditional bisque?

A

By flambéing them with cognac or brandy.

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19
Q

What are good quality indicators for a beef consommé?

A

A rich flavour, clarity and a golden brown colour.

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20
Q

Which type of chicken is best used for consommé production?

A

Boiling fowl.

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21
Q

Which sauce is brown butter with lemon juice and parsley added?

A

Beurre meunière.

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22
Q

Which type of sauce is Bordelaise sauce?

A

Brown sauce.

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23
Q

What is lightly browned butter called?

A

Beurre noisette.

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24
Q

Which type of sauce is is Béarnaise?

A

Emulsion sauce

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25
Q

What leading sauce is béarnaise sauce a derivative of?

A

Hollandaise

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26
Q

What is a Bordelaise sauce?

A

Demi glace, shallots, thyme, red wine and bone marrow.

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27
Q

What is a sauce Choron?

A

Béarnaise with tomato paste.

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28
Q

From which leading sauce is a sauce Suprême prepared?

A

Chicken velouté.

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29
Q

Which type of sauces are Allemande, Supreme, and white wine sauce?

A

Secondary sauces.

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30
Q

From which leading sauce is an á la king sauce prepared?

A

Chicken velouté.

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31
Q

Which derivative sauce is made by combining demi-glace, red wine reduction and bone marrow?

A

Bordelaise.

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32
Q

Which derivative sauce is made with tomato sauce, julienne of mushrooms, ham and tongue?

A

Milanaise.

33
Q

What is the French term for a heavily reduced chicken stock?

A

Glace de volaille.

34
Q

What is glace de viande prepared from?

A

Brown stock.

35
Q

How are glazes prepared from stocks?

A

Glazes are stocks that have been reduced to improve the flavour.

36
Q

What is the proper procedure to prepare a traditional meat glaze (glace de viande)?

A

Bring brown veal stock to a simmer, skim and strain periodically, maintain the simmering until reduced down to a syrupy consistency.

37
Q

What is the proper procedure to prepare a meat glaze?

A

Bring meat stock to a simmer, maintain the simmering until reduced down to a syrupy consistency; skim periodically.

38
Q

What is the proper procedure to prepare pesto sauce?

A

Chop garlic, basil and pine nuts, add grated parmesan and Romano cheese, add olive oil.

39
Q

What causes liquid and fat to remain stable when preparing a beurre blanc?

A

Emulsification.

40
Q

What type of sauce is a beurre blanc?

A

Emulsion

41
Q

Which sauce is made by reducing shallots, white wine, vinegar and adding in whole butter?

A

Beurre blanc.

42
Q

Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?

A

Beurre rouge.

43
Q

What is the recommended simmering time for beef and veal stock?

A

6 to 8 hours.

44
Q

What is the main ingredient in most commercial soup bases?

A

Salt

45
Q

What is best used to prepare fish stock?

A

Bones from lean salt water fish such as cod or sole

46
Q

What is the recommended simmering time for a vegetable stock?

A

30 to 45 minutes.

47
Q

What is the difference between broths and stocks?

A

Stocks are made from bones and broths are not.

48
Q

Which best describes a broth?

A

A liquid resulting from simmering meat or poultry.

49
Q

What determines the size of mirepoix pieces, when preparing stocks?

A

The length of time the stock will simmer.

50
Q

What is one way to ensure a finished stock is free of fat?

A

Remove any solidified layer from refrigerated stock.

51
Q

What are the appropriate vegetables for use in a standard vegetable stock?

A

Onions, carrots, celery, mushrooms, leek.

52
Q

Which thickening agent is defined as a mixture of cream and egg yolk?

A

Liaison

53
Q

What are the attributes of a good roux?

A

Stiff, not runny or pourable.

54
Q

What is the ratio of ingredients when preparing a beurre manié?

A

1 part raw butter to 1 part flour

55
Q

How is sheet gelatin substituted for a recipe calling for powdered gelatin?

A

An equal amount by weight.

56
Q

What is done when incorporating a roux in stock?

A

The stock is added gradually while stirring.

57
Q

What is Potage St. Germain?

A

Puree of green pea soup.

58
Q

Which spice is associated with the preparation of bouillabaisse?

A

Saffron.

59
Q

What is done when adding milk or cream to cream soups to prevent curdling?

A

Do not boil the soup after the milk or cream has been added.

60
Q

What are purée soups generally thickened with?

A

Natural starches present in their vegetable ingredients.

61
Q

What is an example of a clear soup?

A

Chicken noodle.

62
Q

What is the proper procedure to prepare Vichyssoise?

A

Sweat leeks, add stock and potatoes, simmer, season, puree, adjust add cream and chill.

63
Q

When are garnishes added to consommé in the majority of cases?

A

Just prior to service to maintain clarity.

64
Q

What does the term sweat mean when making soups?

A

To cook without browning.

65
Q

What is the procedure to prepare a puréed soup?

A

Sweat mirepoix, add white stock, add main ingredient and seasonings, simmer, puree, adjust and may be finished with cream.

66
Q

Which specialty soup is usually served as a clear soup when hot and as a purée when cold?

A

Borscht.

67
Q

How is Maître d’hôtel butter often served?

A

On broiled or grilled items

68
Q

What is meunière butter most commonly served with?

A

Fish.

69
Q

Which sauce is made with stock and cornstarch?

A

Fond lié

70
Q

Which type of sauce is Lyonnaise?

A

Brown sauce

71
Q

Which leading sauce is the base for both Soubise and Egg sauces?

A

Béchamel.

72
Q

What is the basic ingredient in supreme sauce?

A

Chicken stock.

73
Q

What is a Foyot sauce?

A

Béarnaise sauce with glace de viande.

74
Q

What is whipped butter with chopped parsley and lemon juice called?

A

Maître d’hôtel butter.

75
Q

What is the proper procedure to prepare Béarnaise sauce?

A

Whisk 5 yolks with 75 ml of strained tarragon flavored reduction and beat over heat until creamy and thick. Add 450 g (1 lb) clarified butter while beating, season, garnish with chopped tarragon and parsley.

76
Q

What is the proper procedure to prepare Allemande sauce?

A

Heat veal velouté, finish with a liaison, season with lemon juice, salt and pepper.

77
Q

What is compound butter?

A

Raw butter mixed with flavoring ingredients.

78
Q

Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?

A

Beurre rouge.

79
Q

What is the proper procedure to prepare Diable sauce?

A

Reduce red wine, shallots and vinegar, add mustard, add demi-glace, season and strain.

ITA (3 decks)

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