Culinary Techniques: Soups and Sauces

Which thickening agent is commonly used in cream soups?

What is the primary thickening agent in a puree soup?

What main ingredient distinguishes bisques from other types of soup?

Which type of soup typically contains milk and potatoes?

What are veloutes thickened with?

What is the primary role of sauces in cooking?

Which of the following is a basic ingredient in white sauce?

What type of sauce is Hollandaise?

Which of the following sauces uses veal, chicken, or fish broth as a chief ingredient?

What is the base of a brown sauce (Espagnole)?

What is the French term for stocks, emphasizing their foundational role in cooking?

What is a stock primarily made of?

Which type of stock uses bones that have been browned in an oven?

Which of the following is a key characteristic of a well-made stock?

What is chicken stock made from?

What differentiates broth from stock?

Which of the following is a defining characteristic of consommé?

What base is primarily used in cream soups?

What ingredients are commonly used to finish a velouté soup?

Which of these soups is made from shellfish?

What are fish stocks primarily made from?

What is the primary difference between a clear soup and a stock?

Which of the following is a characteristic of a good quality broth?

What is the purpose of 'clarification' in making consommé?

Which ingredient is NOT typically used in the clarification process of making consommé?

Which of the following is a characteristic of ready-to-cook poultry?

Which of the following is considered white meat in poultry?

What does 'evisceration' refer to in poultry preparation?

Which of these is a sign of unhealthy live poultry to avoid?

What is the key characteristic of hot sauces in terms of preparation?

Which of the following poultry parts are classified as giblets?

What is the process by which starch granules absorb water and swell?

Why is it important to separate starch granules before heating them in liquid?

What is a Roux?

What type of butter results in the finest sauces due to its flavor?

What is a primary reason for using margarine as a butter substitute?

Which of the following fats contributes no flavor when used in a roux?

What determines the thickening power of flour?

Which roux is cooked the least amount of time?

What characteristic indicates that a live chicken is young?

Which of the following is a characteristic of good quality whole poultry?

Which roux type is used for veloutés?

What should the skin of dressed poultry look like?

Which type of poultry originated in China and is known for its tender meat?

What is the typical age range for a broiler or fryer chicken?

What is the term for a surgically desexed male chicken?

Which type of chicken is typically sold during the Christmas holiday and weighs approximately 4 kg dressed?

Which characteristic is associated with a 'cock' or 'rooster'?

What distinguishes a 'hen' or 'stewing chicken' from other types of chicken?