This preview shows page 1. Sign up to view the full content.
Unformatted text preview: , and acid ingredients . 9. The most important characteristic of a good consommé is strong stock or broth Strength of flavor . 10. Consommé Madriléne is characterized by the flavor of tomatoes . 11. To improve their flavor, vegetables for vegetable soup may be cooked slowly in a little butter before being added to the stock. 12. Two reasons for cut vegetables for vegetable soup into uniform sizes are uniform cooking and attractive appearance . 13. A thickening agent liaison is a mixture of egg yolks and cream sometimes added to cream soups. 14. Puree of Spring Vegetable Soup Vichyssoise is a cold purée soup containing leeks, potatoes, and cream. 15. The best cut of meat to use for clarifying consommé is clearmeat Beef shank or shin beef . Score: 4/5...
View Full Document
This test prep was uploaded on 04/06/2008 for the course FSM 1070 taught by Professor Smith during the Winter '07 term at Johnson & Wales University - Denver.
- Winter '07