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| A traditional bisque would be thickened with what? |
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| A richly flavored liquid made with meat |
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| Thickened with roux, pureed smooth |
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| Classically mae with crustaceans |
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| Contains potatoes and seafood |
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| Thickened by pulp of main item, not smooth |
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| Service Temperature - Clear Soup |
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| Service Temperature - Cream Soup |
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| Service Temperature - Cold Soup |
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| Rich vegetable soup of Italian heritage |
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| Hungarian beef soup/stew with paprika |
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| Eastern European soup that features beets and sour cream |
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| Thick spicy stew from the Mississippi delta |
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| Lamb broth, vegetables and barley from the British Isles |
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| Hispanic soup that features pork and hominy |
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| Seasonal crustacean soup prepared with roe |
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| Caribbean soup of coconut milk |
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| Start w/ cold, degreased stock; Add clearmeat (egg whites, meat, mirepois); Stir while bring to simmer. Once raft forms stop stirring. Add sachet & onion brulee. Strain; degrease. |
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| Cream of Broccoli Soup Preparation |
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| Heat butter, add mirepoix then broccoli. Add veloute and simmer til broccoli is tender. Strain; puree. Strain again. Add cream. Garnish w/ blanched broccoli. |
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| Adding ? to fruit while it cooks will help fruit retain its shape. |
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| Fruits susceptible to enzymatic browning are: |
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1) lemon, grapefruit, melons
2) apples, bananas, avocados
3) pineapple, mango, kiwi |
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| The smallest member of the citrus fruit family is |
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1) mandarin
2) Kumquat
3) Pumelo
4) key lime |
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| What is the name of the gas that ripens fruits and vegetables |
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| Which cooking method softens and tenderizes fruits while infusing them w/additional flavors: |
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1)grilling
2) Poaching
3) deep frying
40 Baking |
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| What type of fruit gel is made with fruit juice only? |
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| Many fruits will ripen as they are stored; circle two which will not: |
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1) nectarines and peaches
2) crenshaw and casaba melons
3) grapes and cherries
4) pears nad figs |
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| What two fresh fruits will destroy gelatin if used in a gelatin based product? |
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| pineapple and papaya and kiwi |
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| Name two examples of stone fruits |
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