Midterm Questions & Answers Study Guide Graded A+

4) What are the Characteristics of a Pureed Soup? {Ans: A: Naturally thickened by Pureeing 1 or more of the ingredients B: Based on a starchy ingredient C: Not as smooth as a cream soup.}16) How is a veggie stock made? {Ans: Place scrap veggies in a stock pot and cover with cold water. Bring to a boil, reduce to a simmer and skim the scum. Simmer for 45 min. Strain through a china cap and place in an ice bath and label with date, time and contents. Throw away veggies as there is no second rendering.}100) What is the Temperature of the Water with the bleach? {Ans: 70-90 degrees}85) How do you hard boil eggs? {Ans: Place eggs into saucepan, cover with cold water (enough to just cover the eggs). Bring to a boil, add salt. Reduce to simmer, cook 14 min. Remove from heat, run under cold water until cooled, then peel. Eggs are overcooked if the yolks have a grey or green coating.}32) What are the 5 leading Mother Sauces? {Ans: Tomato, Bechamel, Hollandaise, Veloute, Brown}30) What are the 3 types of roux? {Ans: White, Pale/Blond, Brown}