Soups And Stir fries Flashcards
1
Q
When using a roux the soup or stock should be what?
A
Different temperatures
2
Q
Stocks should never boil because?
A
They will become cloudy
3
Q
In a veloute the soup is thickened by what?
A
A roux
4
Q
Veloute soups are thickened by what?
A
Pureeing the solids
5
Q
3 hoy sauces that can be used to season soup
A
Sambol, Tabasco, chill sauce
6
Q
The bet rice to use in stir fries is what?
A
Long grain white rice
