HFT 3806 Exam 2 Questions and Answers (100% Correct Answers) Already Graded A+

For Expert help and assignment handling,
1





HFT 3806 Exam 2 Questions and Answers
(100% Correct Answers) Already Graded A+
Stock can be referred to as Ans: FOND


Fumet is a Ans: flavorful fish stock made with white wine


Herbs are Ans: leaves of certain plants used in flavoring
© 2026 Assignment Expert




Spices Ans: any part of the plant used in flavoring
Guru01 - Stuvia




Stock trends down because Ans: -Portions control meats


-Labor/skill


-Less foods use sauce


Stock in Classical food Ans: -Stocks required


-Must be high quality


-Essential skill


-Order Bones


-Take the time


Stock ingredients Ans: -Bones

,For Expert help and assignment handling,
2




-Meat-Rarely Used


-Mirepoix


-Acid Products (Beef, Dissolves CT)


-Scraps/Leftovers


-Seasonings & Spices
© 2026 Assignment Expert




Bones for stocks Ans: -Beef Browned


-Chix
Guru01 - Stuvia




-Fish


-Lamb, Turkey, etc


-Knuckle bones for cartilage


(young animals have the more cartilage)


Mirepoix Ans: 50% Onion


25% Carrot


25% Celery


Acid products for stocks Ans: -Dissolve connective tissues

, For Expert help and assignment handling,
3




-Extracts flavor from bones


-Brown stocks only


(too much makes the stock cloudy)


Sachet Ans: Herbs and spices in cheesecloth


Bouquet garni Ans: -Leeks
© 2026 Assignment Expert




-Celery


-Thyme
Guru01 - Stuvia




Mother sauce Ans: -Liquid


-Thickening Agent


Functions of a sauce Ans: -Moisten


-Flavor


-Add richness


-Enhance appearance


-Add interest & increase appeal


Roux Ans: Cooked mixture