PRELIM - LESSON 4

Question 1

A flavorful liquid prepared by simmering meat, poultry, seafood, and vegetables in water with aromatics until their flavor is extracted

Answer 1

Stock

Question 2

contain collagen, which when simmered forms gelatin.
The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should actually solidify.

Answer 2

Bones

Question 3

One of the foundations in making stocks, sauces and flavorings. It is a timeless classic that has a fresh, flavorful aroma

Answer 3

Mirepoix

Question 4

includes chicken, beef, pork, veal bones

Answer 4

White Stock

Question 5

includes browned meat

Answer 5

Brown Stock

Question 6

also called as fumet includes fish and shellfish

Answer 6

Fish Stock

Question 7

includes vegetables

Answer 7

Vegetable Stock

Question 8

used as base for veloute sauce

Answer 8

White Stock

Question 9

When making ________, the bones are blanched first, or quickly boiled then drained and rinsed before simmering

Answer 9

White Stock

Question 10

used for making demi-glace

Answer 10

Brown Stock

Question 11

For________, the bones are roasted before simmering, and some sort of tomato product is usually added.

Answer 11

Brown Stock

Question 12

This acid products used are generally:

Answer 12

Tomato and Wine

Question 13

Small amounts of herbs, spices and additional aromatics can be added to stock, using one of two methods:

Answer 13

Sachet d’epices
Bouquet garni
Mirepoix

Question 14

It’s better to make a habit of seasoning your sauces just before service time rather than salting your stock

Answer 14

Seasoning Stock

Question 15

white stock and chicken stock sometimes use ______ and fish stock almost always does

Answer 15

White Wine

Question 16

a small cheesecloth sack of dried and fresh herbs and spices

Answer 16

Sachet d’epices

Question 17

a bundle of herbs and aromatics tied within sections of leek with cooking twine

Answer 17

Bouquet garni

Question 18

consists of three simple ingredients : 25% carrot, 25% celery and 50% onion

Answer 18

Mirepoix

Question 19

helps clarify a stock.

Answer 19

Albumin

Question 20

The reason we start with this one is that a certain protein, notably albumin, will only dissolved in cold water. Therefore, starting with this temperature helps release the albumin, giving us a clearer stock

Answer 20

Use of cold water for making stock

Question 21

are served with large chunks of meat or vegetables left in the liquid

Answer 21

Soup

Question 22

French name for soup

Answer 22

Potage

Question 23

Kinds of soups:

Answer 23

Clear soup and thick or cream soup

Question 24

a flavorful aromatic liquid made by simmering water or stock of fish, chicken, veal, beef, pork, vegetables, herbs and spices.

Answer 24

Broth

Question 25

Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities

Answer 25

Consomme

Question 26

thick and heavy with cream

Answer 26

Cream Soup

Question 27

pureed vegetables like beans, carrots, potatoes

Answer 27

Pureed Soup

Question 28

based on crustaceans and thickened with rice flour or bread

Answer 28

Bisques

Question 29

a thick soup that contains potatoes

Answer 29

Chowders