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chapter 6 stocks sauces and soups test
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A rich flavorful broth or stock that has been clarified.
Chapter 6 stocks sauces and soups test. A cold mixture of fresh herbs spices fruits andor vegetables. Culinary i chef d. Chapter 6 stocks sauces and soupspdf.
Download folder lesson plan. Chapter 6 stocks sauces and soups. Stocks and sauces truefalse 1.
A good stock is the foundation of soups sauces and most braised foods and stews. Use it to strain soups stocks and other liquids to remove all solid ingredients. Sample test questions chapter 8.
Other flavours can be infused into the stock from basic flavourings such as herbs. Since the 16th century the quality of sauces and soups has depended upon the stocks that are used as their base. A pierced metal cone shaped strainer used to strain soups stocks and other liquids to remove all solid.
Make sure to print a test page to make sure everything works. Stock basics the french word for stock is fond meaning bottom ground or base. D stock production is as important today in american kitchens as it was 100 years.
Stocks sauces and soups review. A pierced metal cone shaped strainer. Chapter 20 stocks sauces and soups 509.
Chicken and fish bones must be blanched before being used to make stock. Welcome to district 215. Learn vocabulary terms and more with flashcards games and other study tools.
Learning the skill of making stocks will allow. A reduced stock with a jelly like consistency made from brown stock chicken stock or fish stock is called. A sauce made from the juices of cooked meat and brown stock.
Start studying prostart i chapter 6. Learn vocabulary terms and more with flashcards games and other study tools. Cone shaped strainer used to strain soups stocks and other liquids to remove all solid ingredients consomme.
Once the cooking time is complete the resulting liquor is stock. Five classical sauces that are the basis for most other sauces. And convenience stocks soups sauces 155 stocks soups and sauces stock stock liquor is a base of water into which the flavour from bones and vegetables is extracted by a gentle boiling process.
A mixture of egg yolks and heavy cream often used to finish some sauces.