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61 Cards in this Set
- Front
- Back
A combination of herbs and vegetables tied in a bundle which is used to flavor soups and sauces is a sachet d'epices
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FALSE
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The ratio of roux to liquid for a medium consistency sauce is 12-16 oz per gallon
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TRUE
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Mirepoix can be comprised of any combination of aromatic root vegetables
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TRUE & FALSE
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The simplest way to remove any fat from the stock's surface is to refrigerate it until it is throughly chilled
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TRUE
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All stock are usually started with hot water
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FALSE
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If stocks are cooked at a very gentle simmer, the end product will be very clear
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TRUE
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The amount of bones required for a gallon of fish stock is less than that required for veal stock because the fish stock cooks for such a short time
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FALSE
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Cold water slows the extraction of flavor and body from the bones
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FALSE
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Starting to brown bones or mirepoix in a cool pan in cool oil over low heat develops the best flavor
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FALSE
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The mirepoix or other aromatic vegetables for white stocks should be cooked until they are tender and lightly browned
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FALSE
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All vegetables to be grilled should first be blanched or parboiled
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FALSE
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To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through
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TRUE
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Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color
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FALSE
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To correctly concasse a tomato, they should be blanched a minimum of 5 minutes
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FALSE
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It is not necessary to shock vegetables after they are blanched
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FALSE
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When boiling, the color and type of vegetable will determine whether the pot should be cover
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TRUE
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When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze
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TRUE
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When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish
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FALSE
There's nothing left |
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High moisture or tender vegetables can be grilled or broiled from the raw state
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TRUE
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White vegetables contain a chemical compound called flavones
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TRUE
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All vegetables to be grilled should first be blanched or parboiled
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FALSE
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To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through
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TRUE
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Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color
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FALSE
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To correctly concasse a tomato, they should be blanched a minimum of 5 minutes
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FALSE
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It is not necessary to shock vegetables after they are blanched
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FALSE
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When boiling, the color and type of vegetable will determine wheter the pot should be cover
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TRUE
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When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze
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TRUE
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When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish
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FALSE
There's nothing left |
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High moisture or tender vegetables can be grilled or broiled from the raw state
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TRUE
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White vegetables contain a chemical compound called flavones
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TRUE
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All vegetables to be grilled should first be blanched or parboiled
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FALSE
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To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through
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TRUE
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Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color
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FALSE
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To correctly concasse a tomato, they should be blanched a minimum of 5 minutes
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FALSE
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It is not necessary to shock vegetables after they are blanched
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FALSE
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When boiling, the color and type of vegetable will determine whether the pot should be cover
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TRUE
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When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze
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TRUE
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When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish
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FALSE
There's nothing left |
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High moisture or tender vegetables can be grilled or broiled from the raw state
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TRUE
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White vegetables contain a chemical compound called flavones
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TRUE
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Cooked vegetables should be pureed while they are very hot
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TRUE
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Potatoes to be deep fried should be parboiled to ensure they will have the proper color, texture, and flavor and be properly cooked, but not greasy or scorched
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FALSE
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All purpose and chef's potatoes are the best choices for baking and roasting
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FALSE
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Moderate-moisture and starch potatoes are the best choices for salads and soups because they maintain their shape during cooking
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TRUE
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After soaking potatoes, discard any soaking liquid so that any of the toxin solanine is not retained
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FALSE
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when boiling potatoes, they should always be boiled in water
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FALSE
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Unlike peeled potatoes that are started in cold water, potatoes to be boiled in their skin should be started in boiling water
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FALSE
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Eggs or pate a choux are sometimes blended w potato puree before deep frying
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TRUE
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Boiled potatoes should be held in their cooking liquid until they are needed
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FALSE
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Blenders or food processor should never be used when pureeing potatoes
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TRUE
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It is easier to test the doneness of a boiling potato w a kitchen fork than with a knife
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TRUE
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Potatoes to be pureed are first cooked by boiling, steaming, or baking in their skin
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TRUE
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The higher the starch content in a potato, the more granular and dry it will be after it is cooked
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TRUE
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Legumes should be completely covered by liquid at all times
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TRUE
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Adding salt or acidic ingredients earlier can toughen the skin if added at the start of cooking time (Rice)
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TRUE
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When preparing a pilaf, heating the grain in hot fat or oil begins to gelatinize the starches. This encourages the grains to remain separate after they are cooked
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TRUE
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Pilafs may be prepared with grains other than rice
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TRUE
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Neutral or flavored oil is often used in pasta doughs because it helps keep the dough pliable and makes it easy to work with
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TRUE
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Adding salt to the dough helps to develop flavor
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TRUE
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Vegetable purees used for flavor or color are often dried slightly by sauteing them first in order to concentrate their flavors in the pasta dough
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TRUE
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When cooking pasta and noodles, salt is added to the water as it comes to a boil
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TRUE
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