10 Questions
What is the purpose of blanching bones?
To remove impurities that cause cloudiness
Which type of stock is colorless and made by simmering vegetables with chicken, beef, veal, or fish bones?
White Stock
What type of sauce is typically thickened using White Stock?
Velouté sauce
What is the main purpose of Reduction in culinary practices?
To concentrate flavors and adjust textures
Which technique involves swirling a liquid in a pan to dissolve cooked food particles at the bottom?
Deglazing
What type of mixture is Beurre Manie composed of?
Flour and butter
Which type of roux is cooked until it reaches a deep brown color?
Dark Roux
"Whitewash" in culinary terms refers to a thin mixture of what substances?
Flour and water
What type of stock is used for making brown sauce?
Brown Stock
Which substance is often used for thickening liquids quickly in rustic dishes?
Bread Crumbs
Learn about mirepoix, a mixture of onions, celery, carrots, and leeks used in stock making, along with the steps involved in producing a stock. Discover how white mirepoix is made and the importance of starting with cold liquid for stock production.
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