Prostart 2 Test Questions and Answers all
Verified 100% Correct
Why should cream soups never be boiled? - ✔✔Boiling can cause the milk fat to
break down, making the soup too thin and watery.
How long can frozen stock be held? - ✔✔3months
What are the 4 grand sauces? - ✔✔Béchamel, Velouté, Brown or Espagnole sauce,
Tomato sauce, Hollandaise
Why are the grand sauces known as mother sauces? - ✔✔There are five classical
grand sauces that are the basis for most other sauces. These are sometimes called
"mother sauces."
What is bisque? - ✔✔a cream soup usually made from puréed shellfish shells, such as
lobster, shrimp, or crab
What are puree soups thickened with? How are they different from cream soups? -
✔✔Purée soups are thickened by the starch found in the puréed main ingredient,
such as potatoes
What is in mirepoix? Provide the percentage for each ingredient. - ✔✔Mirepoix is a
French word that refers to the mixture of coarsely chopped onions, carrots, and celery
that provide a flavor base for stock. The mixture is usually 50 percent onions, and 25
percent each of carrots and celery
, What is the difference between bouquet garni and sachet d'epices? What are the
ingredients of each? - ✔✔Bouquet garni , French for "bag of herbs," is a bundle of
fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Sachet d'épices r
is similar to bouquet garni, except it really is a bag of herbs and spices.
Describe a white stock. - ✔✔This is a clear, pale liquid made by simmering poultry,
beef, or fish bones
Describe a Brown stock. - ✔✔This is an amber liquid made by simmering poultry,
beef, veal, or game bones that have been browned first.
What is Fumet? - ✔✔Very similar to fish stock, this is a highly flavored stock made
with fish bones.
Describe Veloute'. - ✔✔This is made from veal, chicken, or fish stock and a white or
blond roux
How is Espagnole made? - ✔✔This is made from brown stock and brown roux.
Describe a Hollandaise sauce. - ✔✔This is an emulsion made from eggs, butter, and
lemon.
Describe the Wringing method of straining sauces. - ✔✔place a clean cheesecloth
over a bowl, and pour the sauce through the cheesecloth into the bowl. The cloth is
then twisted at either end to squeeze out the strained sauce. The cheesecloth catches
the unwanted lumps of roux, or herbs, spices, and other seasonings.
Describe Glace. - ✔✔Sometimes referred to as "glaze," this is a reduced stock with a
jelly-like consistency, made from brown stock, chicken stock, or fish stock.
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