True And False

Front 1

A combination of herbs and vegetables tied in a bundle which is used to flavor soups and sauces is a sachet d'epices

Back 1

FALSE

Front 2

The ratio of roux to liquid for a medium consistency sauce is 12-16 oz per gallon

Back 2

TRUE

Front 3

Mirepoix can be comprised of any combination of aromatic root vegetables

Back 3

TRUE & FALSE

Front 4

The simplest way to remove any fat from the stock's surface is to refrigerate it until it is throughly chilled

Back 4

TRUE

Front 5

All stock are usually started with hot water

Back 5

FALSE

Front 6

If stocks are cooked at a very gentle simmer, the end product will be very clear

Back 6

TRUE

Front 7

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

Back 7

FALSE

Front 8

Cold water slows the extraction of flavor and body from the bones

Back 8

FALSE

Front 9

Starting to brown bones or mirepoix in a cool pan in cool oil over low heat develops the best flavor

Back 9

FALSE

Front 10

The mirepoix or other aromatic vegetables for white stocks should be cooked until they are tender and lightly browned

Back 10

FALSE

Front 11

All vegetables to be grilled should first be blanched or parboiled

Back 11

FALSE

Front 12

To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through

Back 12

TRUE

Front 13

Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color

Back 13

FALSE

Front 14

To correctly concasse a tomato, they should be blanched a minimum of 5 minutes

Back 14

FALSE

Front 15

It is not necessary to shock vegetables after they are blanched

Back 15

FALSE

Front 16

When boiling, the color and type of vegetable will determine whether the pot should be cover

Back 16

TRUE

Front 17

When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze

Back 17

TRUE

Front 18

When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish

Back 18

FALSE
There's nothing left

Front 19

High moisture or tender vegetables can be grilled or broiled from the raw state

Back 19

TRUE

Front 20

White vegetables contain a chemical compound called flavones

Back 20

TRUE

Front 21

All vegetables to be grilled should first be blanched or parboiled

Back 21

FALSE

Front 22

To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through

Back 22

TRUE

Front 23

Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color

Back 23

FALSE

Front 24

To correctly concasse a tomato, they should be blanched a minimum of 5 minutes

Back 24

FALSE

Front 25

It is not necessary to shock vegetables after they are blanched

Back 25

FALSE

Front 26

When boiling, the color and type of vegetable will determine wheter the pot should be cover

Back 26

TRUE

Front 27

When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze

Back 27

TRUE

Front 28

When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish

Back 28

FALSE
There's nothing left

Front 29

High moisture or tender vegetables can be grilled or broiled from the raw state

Back 29

TRUE

Front 30

White vegetables contain a chemical compound called flavones

Back 30

TRUE

Front 31

All vegetables to be grilled should first be blanched or parboiled

Back 31

FALSE

Front 32

To finish vegetables in whole butter or heavy cream, they should be repeatedly tossed over brisk heat just until coated and heated through

Back 32

TRUE

Front 33

Denser green vegetables such as broccoli, shoul be boiled, covered, to allow the natural acid to retain the vegetable's color

Back 33

FALSE

Front 34

To correctly concasse a tomato, they should be blanched a minimum of 5 minutes

Back 34

FALSE

Front 35

It is not necessary to shock vegetables after they are blanched

Back 35

FALSE

Front 36

When boiling, the color and type of vegetable will determine whether the pot should be cover

Back 36

TRUE

Front 37

When pan-steaming vegetables, the cooking liquid may be reduced to make a sauce or form a glaze

Back 37

TRUE

Front 38

When roasting vegetables, the fond from the vegetables is usually reduced to make a sauce for the dish

Back 38

FALSE
There's nothing left

Front 39

High moisture or tender vegetables can be grilled or broiled from the raw state

Back 39

TRUE

Front 40

White vegetables contain a chemical compound called flavones

Back 40

TRUE

Front 41

Cooked vegetables should be pureed while they are very hot

Back 41

TRUE

Front 42

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

Back 42

FALSE

Front 43

All purpose and chef's potatoes are the best choices for baking and roasting

Back 43

FALSE

Front 44

Moderate-moisture and starch potatoes are the best choices for salads and soups because they maintain their shape during cooking

Back 44

TRUE

Front 45

After soaking potatoes, discard any soaking liquid so that any of the toxin solanine is not retained

Back 45

FALSE

Front 46

when boiling potatoes, they should always be boiled in water

Back 46

FALSE

Front 47

Unlike peeled potatoes that are started in cold water, potatoes to be boiled in their skin should be started in boiling water

Back 47

FALSE

Front 48

Eggs or pate a choux are sometimes blended w potato puree before deep frying

Back 48

TRUE

Front 49

Boiled potatoes should be held in their cooking liquid until they are needed

Back 49

FALSE

Front 50

Blenders or food processor should never be used when pureeing potatoes

Back 50

TRUE

Front 51

It is easier to test the doneness of a boiling potato w a kitchen fork than with a knife

Back 51

TRUE

Front 52

Potatoes to be pureed are first cooked by boiling, steaming, or baking in their skin

Back 52

TRUE

Front 53

The higher the starch content in a potato, the more granular and dry it will be after it is cooked

Back 53

TRUE

Front 54

Legumes should be completely covered by liquid at all times

Back 54

TRUE

Front 55

Adding salt or acidic ingredients earlier can toughen the skin if added at the start of cooking time (Rice)

Back 55

TRUE

Front 56

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

Back 56

TRUE

Front 57

Pilafs may be prepared with grains other than rice

Back 57

TRUE

Front 58

Neutral or flavored oil is often used in pasta doughs because it helps keep the dough pliable and makes it easy to work with

Back 58

TRUE

Front 59

Adding salt to the dough helps to develop flavor

Back 59

TRUE

Front 60

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

Back 60

TRUE

Front 61

When cooking pasta and noodles, salt is added to the water as it comes to a boil

Back 61

TRUE