Classic Classic Quiz Stocks soups sauces true or false by Victoriaamodeo Victoriaamodeo 1 323 played - 12 yrs ago True or false QUIZ 15 QUESTIONS hard 1 All chilled soups are cooked first than chilled for service TF 2 Garnishes should be added to hot soups last min to prevent over cooking TF 3 One advantage of soup is that it can be made in advance TF 4 Basic technique for making broth is the same as making stock TF 5 Uncooked soups are not a safety hazard because they are not heated TF 6 A roux and a slurry are incorperated into a sauce in the same matter TF 7 It is best not to season a stock with salt and pepper TF 8 Cornstarch should be mixed with a cool liquid before being added to a hot liquid TF 9 Stocks should be covered while cooking to preserve flavours TF 10 When preparing a chicken stock, the first step is to blanch the bones TF 11 Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days TF 12 Compound butter are used to flavour and enrich sauces TF 13 A mornay sauce is similar to a cheese sauce TF 14 A demi galze is made by reducing a brown stock by half TF 15 To make a light stock you can use beef, lamb, chicken or veal bones TF A mistake in this Quiz ? Contact the author Commentaires