Test on stocks, soups and sauces was kinda easy. But in uni I had felt the same way about my macro-economics exam and failed that miserably.
Here are some of the questions, feel free to do ask questions or answer them, below.
Here are some of the questions, feel free to do ask questions or answer them, below.
Give the main reason why salt is not added to the preparation of stock?
Eggs will curdle if the cooking temperature is too high. What is this temperature?
Name 3 types of thickening agents in soups and sauces?
Why is constant skimming important in the preparation of stock?
What is Jus roti and Jus lie?
List the steps in preparing a brown stock?
What are the main ingredients of a Mirepoix?
What are the functions of sauces?
Name a sauces derived from each stage of roux?
Name the mother sauces and give 3 derivatives from each.
List the 6 classifications of soup.
A good quality stock must?
What is a thickening agent comprising of egg yolks and cream called?
After the test we went down and made some salads and compound butters for our next module which is appetizers, salads and sandwiches.
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| Thai Beef and Traditional Caesar Salad. |
woo i almost failed a macro economics exam! i then gave up economics.
ReplyDeleteI went to circa once, quickly before i went to see a comedy show at the palais. I had tehir wagyu burger, listed on their bar menu
the burger was the best burger ive tasted. seriously good and it came in a paper bag. could have definately been BIGGER though, i was left hungry
Hey E
ReplyDeleteAre you going to taste festival again this year? i heard it was going to be bigger!
I got some Sofitel Acadamy stuff for you in my e-mail ill be happy to forward it to you.
- The Pantsless Chef