Ch. 6- Prostart I Exam Questions and
Answers 100% Pass
At what temperature range does foodborne pathogen grow? What is this range called? -
✔✔Danger Zone: 41-135degrees
List the 4 essential parts of a stock. - ✔✔a major flavoring ingredient, liquid, aromatics,
and mirepoix
What liquid is most often used in making stock? - ✔✔water
Give three examples of Clear Soups. - ✔✔Stocks, broth, consomme
What is a roux? How do you prepare a roux? - ✔✔a thickener made of equal parts
cooked flour and a fat, such as clarified butter, oil, or shortening. The fat is heated in a
pan, and then the flour is added. The mixture is stirred until the flour and fat are fully
blended. The color of the roux is determined by how long the mixture has been heated.
If you are responsible for cooling a large amount of chicken stock, explain how to do
this? What temperature should stock be cooled to? - ✔✔Place hot stock into a clean, cool
stockpot, and put that pot into an icewater bath. Stir stock often. When cooled, place the
Emily Charlene, All Rights Reserved © 2025 1
, pot into the cooler. Alternatively, break down hot stock into smaller portions and place
the smaller containers in the cooler. cooled to 35 degrees.
What are the differences between a clear soup and a thick soup? - ✔✔clear soup are
made of Stock or broth is the basic ingredient in clear soups. Broth is made from a
combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet
garni. thick soup is made of Both purée and cream soups are made with a liquid and
either sachet d'épices or bouquet garni. Then a puréed main ingredient, to provide the
main flavor, is blended into this base.
Give three examples of Thick Soups. - ✔✔cream soups and purée soups, such as
bisques, chowders, cream of tomato, lentil, and split pea soup
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."
Emily Charlene, All Rights Reserved © 2025 2
Answers 100% Pass
At what temperature range does foodborne pathogen grow? What is this range called? -
✔✔Danger Zone: 41-135degrees
List the 4 essential parts of a stock. - ✔✔a major flavoring ingredient, liquid, aromatics,
and mirepoix
What liquid is most often used in making stock? - ✔✔water
Give three examples of Clear Soups. - ✔✔Stocks, broth, consomme
What is a roux? How do you prepare a roux? - ✔✔a thickener made of equal parts
cooked flour and a fat, such as clarified butter, oil, or shortening. The fat is heated in a
pan, and then the flour is added. The mixture is stirred until the flour and fat are fully
blended. The color of the roux is determined by how long the mixture has been heated.
If you are responsible for cooling a large amount of chicken stock, explain how to do
this? What temperature should stock be cooled to? - ✔✔Place hot stock into a clean, cool
stockpot, and put that pot into an icewater bath. Stir stock often. When cooled, place the
Emily Charlene, All Rights Reserved © 2025 1
, pot into the cooler. Alternatively, break down hot stock into smaller portions and place
the smaller containers in the cooler. cooled to 35 degrees.
What are the differences between a clear soup and a thick soup? - ✔✔clear soup are
made of Stock or broth is the basic ingredient in clear soups. Broth is made from a
combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet
garni. thick soup is made of Both purée and cream soups are made with a liquid and
either sachet d'épices or bouquet garni. Then a puréed main ingredient, to provide the
main flavor, is blended into this base.
Give three examples of Thick Soups. - ✔✔cream soups and purée soups, such as
bisques, chowders, cream of tomato, lentil, and split pea soup
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."
Emily Charlene, All Rights Reserved © 2025 2
