Question 1

Why is it important to disturb a stock as little as possible while it is cooking?

Accepted Answer

to preserve its clarity

Question 2

Which of the following will not help restore a broken hollandaise?

Accepted Answer

A)  adding an egg yolk 
B)  adding a cornstarch slurry 
C)  adding an egg yolk and water 
D)  adding water 
A)  adding an egg yolk 
B)  adding a cornstarch slurry 
C)  adding an egg yolk and water 
D)  adding water B

Question 3

How do you remove the impurities in bones to make a white stock?

Accepted Answer

blanch them in cold water

Question 4

Which type of roux would be best to use when making velouté and why?

Accepted Answer

blond roux because i

Question 5

Which of the following sauces cannot be made from demi-glace?

Accepted Answer

A)  poivrade 
B)  chasseur 
C)  allemande 
D)  bordelaise 
A)  poivrade 
B)  chasseur 
C)  allemande 
D)  bordelaise

Question 6

Béarnaise is hollandaise sauce flavored with shallots and tarragon.

Accepted Answer

A) True 
 B)False

Question 7

Gravy is a type of sauce made with roux and flavored with pan drippings.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following sauces is cooked?

Accepted Answer

A)  relish 
B)  chutney 
C)  montpelier butter 
D)  salsa 
A)  relish 
B)  chutney 
C)  montpelier butter 
D)  salsa

Question 9

A vegetable stock has no gelatin because it contains no animal products.

Accepted Answer

A) True 
 B)False

Question 10

What is the name for any puréed sauce served cold?

Accepted Answer

The answer of What is the name for any puréed...

Question 11

Small sauces are made by incorporating flavoring ingredients into compound sauces.

Accepted Answer

A) True 
 B)False

Question 12

What is the most important component in any stock?

Accepted Answer

A)  fresh water 
B)  bones 
C)  classic mirepoix 
D)  the bouquet garni 
A)  fresh water 
B)  bones 
C)  classic mirepoix 
D)  the bouquet garni

Question 13

What are the typical proportions for making 1 pound of mirepoix?

Accepted Answer

A)  8 ounces onion, 4 ounces carrot, 4 ounces leeks 
B)  4 ounces onion, 4 ounces carrot, 4 ounces celery 
C)  4 ounces onion, 8 ounces carrot, 4 ounces celery 
D)  8 ounces onion, 4 ounces carrot, 4 ounces celery 
A)  8 ounces onion, 4 ounces carrot, 4 ounces leeks 
B)  4 ounces onion, 4 ounces carrot, 4 ounces celery 
C)  4 ounces onion, 8 ounces carrot, 4 ounces celery 
D)  8 ounces onion, 4 ounces carrot, 4 ounces celery

Question 14

What is the sauce made by reducing the liquid in which the main food was cooked?

Accepted Answer

A)  nage 
B)  flavored oil 
C)  salsa 
D)  glaçage 
A)  nage 
B)  flavored oil 
C)  salsa 
D)  glaçage

Question 15

What is the difference between white stock and brown stock?

Accepted Answer

A)  white stock is made from simmering bones with vegetables and seasonings 
B)  white stock is made with poultry and fish bones; brown stock is made with beef, veal and game 
C)  brown stock is made from simmering bones with vegetables, all of which have been caramelized 
D)  none of the above 
A)  white stock is made from simmering bones with vegetables and seasonings 
B)  white stock is made with poultry and fish bones; brown stock is made with beef, veal and game 
C)  brown stock is made from simmering bones with vegetables, all of which have been caramelized 
D)  none of the above

Question 16

Describe what would happen if you started a stock with hot water.

Accepted Answer

the impurities would

Question 17

During the cooking process, what does connective tissue convert into?

Accepted Answer

The answer of During the cooking process, what does connective...

Question 18

Roux may be prepared in advance to be used as needed.

Accepted Answer

A) True 
 B)False

Question 19

What is the term for the combination of onion, carrots and celery used to make stock?

Accepted Answer

The answer of What is the term for the combination...

Question 20

Bones from any fish species can be used to make fumet.

Accepted Answer

A) True 
 B)False

Exam 11: Stocks and Sauces

Why is it important to disturb a stock as little as possible while it is cooking?

Which of the following will not help restore a broken hollandaise?

How do you remove the impurities in bones to make a white stock?

Which type of roux would be best to use when making velouté and why?

Which of the following sauces cannot be made from demi-glace?

Béarnaise is hollandaise sauce flavored with shallots and tarragon.

Gravy is a type of sauce made with roux and flavored with pan drippings.

Which of the following sauces is cooked?

A vegetable stock has no gelatin because it contains no animal products.

What is the name for any puréed sauce served cold?

Small sauces are made by incorporating flavoring ingredients into compound sauces.

What is the most important component in any stock?

What are the typical proportions for making 1 pound of mirepoix?

What is the sauce made by reducing the liquid in which the main food was cooked?

What is the difference between white stock and brown stock?

Describe what would happen if you started a stock with hot water.

During the cooking process, what does connective tissue convert into?

Roux may be prepared in advance to be used as needed.

What is the term for the combination of onion, carrots and celery used to make stock?

Bones from any fish species can be used to make fumet.

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