Which term refers to a bundle of herbs and vegetables tied together in twine?

Prepare for the NOCTI Culinary Prep Cook Test. Utilize flashcards and multiple choice questions, each accompanied by hints and explanations. Maximize your readiness for the exam!

Multiple Choice

Which term refers to a bundle of herbs and vegetables tied together in twine?

Explanation:
A bouquet garni is a bundle of herbs (often parsley stems, thyme, bay leaf, sometimes leeks or celery) tied together and used to flavor liquids like stock, soups, or sauces. The bundle goes into the liquid to impart aroma and depth, and is removed before serving, leaving behind the infused flavor without loose herb pieces. This differs from braising, which is a slow cooking method in liquid; béchamel, which is a white sauce made from roux and milk; and nappe, which describes a sauce’s coating consistency.

A bouquet garni is a bundle of herbs (often parsley stems, thyme, bay leaf, sometimes leeks or celery) tied together and used to flavor liquids like stock, soups, or sauces. The bundle goes into the liquid to impart aroma and depth, and is removed before serving, leaving behind the infused flavor without loose herb pieces. This differs from braising, which is a slow cooking method in liquid; béchamel, which is a white sauce made from roux and milk; and nappe, which describes a sauce’s coating consistency.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy