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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Chicken stock should be simmered for about? |
3-4 hour's |
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Which set of words completes the following sentence correctly? When we prepare a white mirepoix we substitute _____for______? |
Parsnips, carrots |
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Some of the herbs most frequently used in sachet for stocks include? |
thyme, parsley ,bay leaf |
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Leading sauce+additional flavoring = |
Small Sauce |
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The standard proportion of ingredients for Mirepoix is? |
50% onions 25% carrots 25% celery |
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To reduce a red wine reduction to au sec , means to reduce it until it is |
Dry or nearly dry |
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The process of clarifying butter removes it's? |
Both water and milk solids |
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A puree of vegetables or fruit used as a sauce is known as a |
Coulis |
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To make a white Roux with 8 oz of clarified butter, you will need ? |
8 oz of flour |
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which of the following leading sauce thickening agent combination is correct? |
Hollandaise sauce |
Egg yolks |
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Standard mirror box contains all the following vegetables except?... carrots/ onions /celery/ potatoes |
Potatoes |
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An Emulsion is a (an) ? |
A uniform mixture of two unmixable liquids |
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Name a procedure that is correct when making stocks |
Carefully skimming the scum that Rose to the surface of the stock to keep it clear |
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When making stock it is all right to let it boil hard as long as you just skimmed it carefully? True or False? |
False |
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Strained hot stock should be placed in the refrigerator immediately to cool immediately. True or False? |
False |
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