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Questions and Answers
What is the purpose of blanching bones?
What is the purpose of blanching bones?
- To enhance the flavor of the bones
- To color the stock
- To tenderize the bones
- To remove impurities that cause cloudiness (correct)
Which type of stock is colorless and made by simmering vegetables with chicken, beef, veal, or fish bones?
Which type of stock is colorless and made by simmering vegetables with chicken, beef, veal, or fish bones?
- Broth
- Meat Glaze
- White Stock (correct)
- Court Bouillon
What type of sauce is typically thickened using White Stock?
What type of sauce is typically thickened using White Stock?
- Bechamel sauce
- Velouté sauce (correct)
- Hollandaise sauce
- Tomato sauce
What is the main purpose of Reduction in culinary practices?
What is the main purpose of Reduction in culinary practices?
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Which technique involves swirling a liquid in a pan to dissolve cooked food particles at the bottom?
Which technique involves swirling a liquid in a pan to dissolve cooked food particles at the bottom?
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What type of mixture is Beurre Manie composed of?
What type of mixture is Beurre Manie composed of?
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Which type of roux is cooked until it reaches a deep brown color?
Which type of roux is cooked until it reaches a deep brown color?
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"Whitewash" in culinary terms refers to a thin mixture of what substances?
"Whitewash" in culinary terms refers to a thin mixture of what substances?
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What type of stock is used for making brown sauce?
What type of stock is used for making brown sauce?
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Which substance is often used for thickening liquids quickly in rustic dishes?
Which substance is often used for thickening liquids quickly in rustic dishes?
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