Ch. 6- Prostart I Exam Questions And Correct Answers 100% Verified.
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Ch. 6- Prostart I Exam Questions And
Correct Answers 100% Verified.
At what temperature range does foodborne pathogen grow? What is this range called? -
AnswerDanger Zone: 41-135degrees
List the 4 essential parts of a stock. - Answera major flavoring ingredient, liquid, aromatics, and
mirepoix...
Ch. 6- Prostart I Exam Questions And
Correct Answers 100% Verified.
At what temperature range does foodborne pathogen grow? What is this range called? -
Answer✔Danger Zone: 41-135degrees
List the 4 essential parts of a stock. - Answer✔a major flavoring ingredient, liquid, aromatics, and
mirepoix
What liquid is most often used in making stock? - Answer✔water
Give three examples of Clear Soups. - Answer✔Stocks, broth, consomme
What is a roux? How do you prepare a roux? - Answer✔a thickener made of equal parts cooked flour
and a fat, such as clarified butter, oil, or shortening. The fat is heated in a pan, and then the flour is
added. The mixture is stirred until the flour and fat are fully blended. The color of the roux is determined
by how long the mixture has been heated.
If you are responsible for cooling a large amount of chicken stock, explain how to do this? What
temperature should stock be cooled to? - Answer✔Place hot stock into a clean, cool stockpot, and put
that pot into an icewater bath. Stir stock often. When cooled, place the pot into the cooler.
Alternatively, break down hot stock into smaller portions and place the smaller containers in the cooler.
cooled to 35 degrees.
What are the differences between a clear soup and a thick soup? - Answer✔clear soup are made of
Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water;
vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. thick soup is made of Both purée
and cream soups are made with a liquid and either sachet d'épices or bouquet garni. Then a puréed
main ingredient, to provide the main flavor, is blended into this base.
Give three examples of Thick Soups. - Answer✔cream soups and purée soups, such as bisques,
chowders, cream of tomato, lentil, and split pea soup
Why should cream soups never be boiled? - Answer✔Boiling can cause the milk fat to break down,
making the soup too thin and watery.
How long can frozen stock be held? - Answer✔3months
What are the 4 grand sauces? - Answer✔Béchamel, Velouté, Brown or Espagnole sauce, Tomato sauce,
Hollandaise
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