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Quiz Food
Stocks soups sauces true or false
created by
victoriaa…
on 28 Jan 12, enabled by
jimmy
Food
Hard level
(56% of success)
15 questions - 1 168 players
True or false
1
All chilled soups are cooked first than chilled for service
T
F
2
Garnishes should be added to hot soups last min to prevent over cooking
T
F
3
One advantage of soup is that it can be made in advance
T
F
4
Basic technique for making broth is the same as making stock
T
F
5
Uncooked soups are not a safety hazard because they are not heated
T
F
6
A roux and a slurry are incorperated into a sauce in the same matter
T
F
7
It is best not to season a stock with salt and pepper
T
F
8
Cornstarch should be mixed with a cool liquid before being added to a hot liquid
T
F
9
Stocks should be covered while cooking to preserve flavours
T
F
10
When preparing a chicken stock, the first step is to blanch the bones
T
F
11
Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days
T
F
12
Compound butter are used to flavour and enrich sauces
T
F
13
A mornay sauce is similar to a cheese sauce
T
F
14
A demi galze is made by reducing a brown stock by half
T
F
15
To make a light stock you can use beef, lamb, chicken or veal bones
T
F
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