Quiz 2 Foods

Question 1

Reduction

Answer 1

Evaporating part of a stocks water through simmering or boiling

Question 2

Thinking agent

Answer 2

Ingredient such as corn Strachan that adds body to the suace

Question 3

Gelatinization

Answer 3

Starch that granules will absorb moisture when placed in a liquid

Question 4

Coulis

Answer 4

Sauce made from fruit or vegutaboe puree

Question 5

Puree

Answer 5

Food that gas been finely mashed or strained

Question 6

Chowder

Answer 6

Speaclity soup Madd from fish

Question 7

Bisque

Answer 7

Speciality soup made from shellfish and cream

Question 8

Sweating vegitables

Answer 8

Process allows veggies to release moisture

Question 9

Clarify

Answer 9

To remove particles as they float to the top of a consome

Question 10

Raft

Answer 10

A floating mass that forms from the mixture of meats and eggs

Question 11

What are stocks

Answer 11

A ground base to soups and suaces

Question 12

Where does the word stock come

Answer 12

Comes from fond

Question 13

4 elements of stocks

Answer 13

Mirepoix
Nourishing element
Bouquet garbi
Liquid

Question 14

Why do we not pit fresh vegetables in stocks

Answer 14

To avoid contaminayion

Question 15

List 4 types of stocks

Answer 15

Beef vegetable fish poulty

Question 16

List 4 types of stocks

Answer 16

Beef vegetable fish poulty

Question 17

Fumet

Answer 17

A flavourful liquid made from lemon or special acids

Question 18

Made ingredients in vegetable stacks

Answer 18

Herbs vegie and speices

Question 19

Made ingredients in vegetable stacks

Answer 19

Herbs vegie and speices

Question 20

Glaze

Answer 20

A concentrated stock

Question 21

Glaze

Answer 21

A concentrated stock

Question 22

Why is it important to cool stock correctly

Answer 22

T9 be at right temp

Question 23

F