Unlike regular stock with bones and meat, bone broth, classically known as _____, can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.
(1 point)
Responses
collagen
collagen
mirepoix
mirepoix
glace
glace
garum
glace
In traditional French cuisine, soup can be divided into what two classifications?
(1 point)
Responses
gelatinous soups and chunky soups
gelatinous soups and chunky soups
spicy soups and bitter soups
spicy soups and bitter soups
clear soups and thick soups
clear soups and thick soups
sweet soups and savory soups
clear soups and thick soups
After you have put together your consommé and allowed it to cook for the suggested amount of time, you must ladle the consommé through what?
(1 point)
Responses
parchment paper or wax paper
parchment paper or wax paper
several layers of cloth
several layers of cloth
a basic pasta strainer
a basic pasta strainer
a strainer lined with a coffee filter
a strainer lined with a coffee filter
What term refers to a liquid flavoring that is prepared by simmering four essential components—bones, water, vegetables, and seasonings—together on a low temperature for several hours?
(1 point)
Responses
sauce
sauce
gelatin
gelatin
collagen
collagen
stock
stock
Special starchy ingredients that make thick soups rich, creamy, and deliciously dense and also help to define different categories of thick soups are known as what?
(1 point)
Responses
richening roux
richening roux
thickening agents
thickening agents
cream influencers
cream influencers
special starches
thickening agents
Unlike stock, what has not been cooked for hours and hours, bones and all, meaning that it is lighter and does not gel when chilled?
(1 point)
Responses
garum
garum
mirepoix
mirepoix
collagen
collagen
broth