12 Questions
What is the main purpose of sauces in culinary dishes?
To enhance the flavor of the dish
Which type of sauce has a tomato base and a tangy, savory flavor?
Tomato Sauce
What is the term for slowly cooking poultry in its own fat until tender?
Fitcon
Which of the following is NOT one of the 5 Mother Sauces in French cuisine?
Alfredo Sauce
In culinary terms, what is a roux?
A mixture of equal parts flour and fat used as a base in sauces
What is the primary purpose of reducing a sauce?
To intensify its flavors and thicken its consistency
What type of flavor is chicken known for?
Mild and versatile
Which type of poultry is prized for its rich and robust flavor, similar to duck but more intense?
Goose
What is the primary difference between dark meat and white meat in poultry?
Dark meat has a higher myoglobin content and is redder than white meat.
Which part of a bird is the bony section on the dorsal side used for making poultry stock or broth?
Back
What market form of poultry includes entire birds sold with feathers, head, and feet removed?
Whole Birds
Which poultry cut consists of the meaty portion on the front of the bird, usually boneless and tender?
Breast
Learn about the significance of sauces in enhancing flavors, balancing moisture and texture, and improving presentation in culinary arts. Understand the process of making roux and its role as a foundational element in classic French cuisine.
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