1550458
Description
Quiz by simon stocker, updated more than 1 year ago
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Created by simon stocker
about 10 years ago
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Question 1
Answer
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A mixture of reduced Vinegar and Sugar used to enhance a Tomato soup or Sauce.
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A blend of Basil, garlic and Oil used to finish a soup
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A blend of cream and egg yolks to finish a cream or veloute soup
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A blend of oil and Vinegar to used to flavor a soup.
Question 2
Answer
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A Chicken Veloute with a garnish of Tongue , chicken and mushrooms.
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A Chicken Veloute Soup garnished with chicken and sweetcorn.
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A Fish Veloute garnished with Mussels, shrimps and herring roe.
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A Chicken Veloute garnished with a Paysanne of Vegetables and shredded sorrel.
Question 3
Answer
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Protein Clarification, Stock and egg yolks.
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Protein Clarification, stock and egg whites.
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Protein Mousse and Water.
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Vegetable Puree and Ice.
Question 4
Answer
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When blending and cooking out the Roux.
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Prior to straining/passing.
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Just before service.
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At the table by the waiter.
Question 5
Answer
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Tomato
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Chicken and sweetcorn
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French Onion
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Borstch
Question 6
Answer
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Vichysoisse
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Lobster Bisque
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Mutton Broth
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Minestrone
Question 7
Answer
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Stock, cut Vegetables, a starch and a protein.
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Stock, Minced meat, potatoes, Pasta.
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Puree of Vegetables and Croutons
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Seafood and bacon.
Question 8
Answer
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Turnip.
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Beetroot.
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Carrot.
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Red Cabbage
Question 9
Answer
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Wales
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Scotland
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Ireland
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England
Question 10
Answer
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Chicken.
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Mollusc.
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Crustacea.
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White Fish.
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