1.) when cooking marinara sauce, you should add~
a.)beef & tomato puree
b.)pork sausage & tomato sauce with anchovy & capers
c.)oregano, basil, garlic, & alum, for acidity
d.)tomato in 1 form or another, seasonings, & aromatics
2.)you're making a hollandaise. the sauce breaks. how should you repair this~.
a.)-begin again
b.)-whisk vigoriosly over slightly high heat
c.)-add an ice cube
d.)-add a few whisked egg yolks & briskly incorporate 'em
3.)how should a cook deglaze a pan~
a.)wine
b.)stock
c.)h20
d.)any of the above
e.)none of the above
4.)a finishing agent common in many classical sauces to create a shiny surface & eye-appeal would be~
a.)wine
b.)castar sugar
c.)olive oil
d.)butter
5.)soaking fries in a sugar solution is to:
a.)speed cooking time
b.)encourage quick browing
c.)add a flavor profile
d.)keep a lo-sodium item on the menu
a.)beef & tomato puree
b.)pork sausage & tomato sauce with anchovy & capers
c.)oregano, basil, garlic, & alum, for acidity
d.)tomato in 1 form or another, seasonings, & aromatics
2.)you're making a hollandaise. the sauce breaks. how should you repair this~.
a.)-begin again
b.)-whisk vigoriosly over slightly high heat
c.)-add an ice cube
d.)-add a few whisked egg yolks & briskly incorporate 'em
3.)how should a cook deglaze a pan~
a.)wine
b.)stock
c.)h20
d.)any of the above
e.)none of the above
4.)a finishing agent common in many classical sauces to create a shiny surface & eye-appeal would be~
a.)wine
b.)castar sugar
c.)olive oil
d.)butter
5.)soaking fries in a sugar solution is to:
a.)speed cooking time
b.)encourage quick browing
c.)add a flavor profile
d.)keep a lo-sodium item on the menu
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