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Stocks soups sauces true or false  

created by victoriaa… on 28 Jan 12, enabled by jimmy
 
Hard level (56% of success)    15 questions - 1 028 players
True or false
 
1
All chilled soups are cooked first than chilled for service
   
   
2
Garnishes should be added to hot soups last min to prevent over cooking
   
   
3
One advantage of soup is that it can be made in advance
   
   
4
Basic technique for making broth is the same as making stock
   
   
5
Uncooked soups are not a safety hazard because they are not heated
   
   
6
A roux and a slurry are incorperated into a sauce in the same matter
   
   
7
It is best not to season a stock with salt and pepper
   
   
8
Cornstarch should be mixed with a cool liquid before being added to a hot liquid
   
   
9
Stocks should be covered while cooking to preserve flavours
   
   
10
When preparing a chicken stock, the first step is to blanch the bones
   
   
11
Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days
   
   
12
Compound butter are used to flavour and enrich sauces
   
   
13
A mornay sauce is similar to a cheese sauce
   
   
14
A demi galze is made by reducing a brown stock by half
   
   
15
To make a light stock you can use beef, lamb, chicken or veal bones
   
   
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