ProStart Review Chapters 6 & 7
Name:
Chapter 6 Stocks, Sauces and Soups
What ingredient is usually used to thicken pureed soups? (398)
The starch found in the pureed main ingredient
What is the ratio of fat to flour in a roux? (385)
Equal parts
What kind of sauce is created using and espagnole with red wine and parsley? (384)
bordelaise
Define a liaison and list the ingredient used in this sauce. (386)
Mixture of egg yolks and heavy cream, used to finish a sauce
Define bouquet garni and describe how it is used in making a broth. (370)
Means bag of herbs, bundle of fresh herbs such as thyme, parsley stems and bay leaf tied
together, add flavor to broth
When a cold sauce is made, what type of thickener is recommended? (385)
slurry
What is the correct temperature for storing soups, sauces, and stocks? (375)
Below 41 degrees
What are the 5 grand sauces? (382-383)
Bechamel, Tomato, Veloute, Espagnole, Hollandaise
How do you make a veloute sauce? (382)
Veal, chicken or fish stock added to a whie or blond roux
What ingredients make a mirepoix and what are the percentages of each ingredient? (370)
50 % onion, 25% carrot, 25% celery
What is a fumet? (371)
Highly flavored stock made with fish bones
What is degreasing? (377)
Process of removing the fat that has cooled and hardened from the surface of the stock
Chapter 7 Communication
1. Describe how a listener shows the speaker that they are listening: (426-427)
Nodding, lean towards the speaker
2. When writing an apology letter, what type of wording should never be used? (433434)
using slang
3. Define empathy and describe how it may be used in the workplace.(448)
The act of identifying with the feelings, thoughts or attitudes of another. Creates bonds
with employees
4. What are the two types of organizational communication? Describe each:(443-444)
Vision Statement-defines the companies purpose and values
Mission Statement-describes the companies purpose and key objectives
5. What part of a written message give the reason for the message?(432)
introduction
6. When a listener leans toward the speaker, the listener is showing: (427)
That they are paying attention
7. How could a listener respectfully agree with a speaker’s point? (426-427)
Nodding their head
8. What is jargon? (418)
Buzzwords, technical language, slang
9. Describe interpersonal communication: (445)
Any two way communication that has immediate feedback
10.
What is credibility? (425)
The ability to be believed
11.
What are the 5 “W’s” of effective speaking? (428-429)
Who, When, What, Why, Where
How