Quiz 8 Ch 8-1 (w/ answers) - (b) Parsley, basil, sachet....

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FSM 1070 Foods I Name: Kaitlyn Spinney Quiz #8 Chapter 8 In the following chart, fill in the names of the five Leading Sauces, the liquid on which the sauce is based, and the thickening agent. Leading Sauce Liquid Thickening Agent 1.Bechamel Milk White roux 2.Veloute White stock White/blond roux 3.Brown/Espagnole Brown Stock Brown roux 4.Tomato sauce Tomato plus stock (optional roux) 5.Hollandaise Butter egg yolks Some of the herbs most frequently used in a sachet for stocks include: (a) Thyme, parsley, bay leaf.
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Unformatted text preview: (b) Parsley, basil, sachet. (c) Thyme, tarragon, bay leaf. (d) Sage, cloves, peppercorns. (e) All of the above. Stock preparation has lost much of its importance in modern kitchens because __________. (f) more food today is served without sauces (g) the reliance on portion-cut meat has made bones a rarity in many modern kitchens (h) stock preparation requires extra labor, which most modern restaurants are unable to provide (i) all of the above Score: 4/5...
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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.

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