Stocks, Soups, And Sauces Question Preview (ID: 54579)
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A liquid that is used to add to a main dish
a) Sauce
b) Soup
c) Stock
d)
An item that is commonly used in soups and gravies
a) Stock
b) Soup
c) Sauce
d)
Equal parts fat and flour
a) Roux
b) Slurry
c) Veloute
d)
Cornstarch and a cold liquid
a) Slurry
b) Bechamel
c) Blond Roux
d)
White roux and milk
a) Bechamel
b) Espangole
c) Veloute
d)
Brown roux and brown stock
a) Bechamel
b) Hollandaise
c) Espangole
d)
What is the thickening agent in a tomato sauce
a) Tomato Sauce
b) Tomato Puree
c) Roux
d)
What is are the main ingredients and thickening agent in a hollandaise sauce?
a) Eggs and butter
b) Egg whites and butter
c) Egg yolks and butter
d)
What thickening agent is used in a veloute?
a) White Roux
b) Blond Roux
c) Brown Roux
d)
What ingredient makes up the majority of a mirepoix?
a) Carrots
b) Celery
c) Onion
d)
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