Question 1

Stock preparation has lost much of its importance in modern kitchens because __________.

Accepted Answer

A)  more food today is served without sauces 
B)  the reliance on portion-cut meat has made bones a rarity in many modern kitchens 
C)  stock preparation requires extra labor, which most modern restaurants are unable to provide 
D)  all of these 
A)  more food today is served without sauces 
B)  the reliance on portion-cut meat has made bones a rarity in many modern kitchens 
C)  stock preparation requires extra labor, which most modern restaurants are unable to provide 
D)  all of these D

Question 2

Which of the following statements is true about stock ingredients?

Accepted Answer

A)  All stocks derive their flavor from bones. 
B)  Bones from lean white ocean fish make the best fish stock. 
C)  Fumet is a flavorful veal stock often made with wine. 
D)  The color of a brown stock comes from a well-cooked roux. 
A)  All stocks derive their flavor from bones. 
B)  Bones from lean white ocean fish make the best fish stock. 
C)  Fumet is a flavorful veal stock often made with wine. 
D)  The color of a brown stock comes from a well-cooked roux. B

Question 3

When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.

Accepted Answer

A) True 
 B)False  False

Question 4

Which of the following is not an ingredient in the plain béchamel sauce that is used today?

Accepted Answer

A)  milk 
B)  flour 
C)  stock 
D)  butter 
A)  milk 
B)  flour 
C)  stock 
D)  butter

Question 5

Strained, hot stock should be placed in the refrigerator immediately, so that it will cool.

Accepted Answer

A) True 
 B)False

Question 6

Demi-glace __________.

Accepted Answer

A)  has been reduced by half 
B)  is a well-flavored brown sauce 
C)  has been thickened with roux or cornstarch or left unthickened 
D)  all of these 
A)  has been reduced by half 
B)  is a well-flavored brown sauce 
C)  has been thickened with roux or cornstarch or left unthickened 
D)  all of these

Question 7

Espagnole or brown sauce is __________.

Accepted Answer

A)  given flavor and richness with mirepoix 
B)  more complicated to make than béchamel or velouté sauce 
C)  the starting point for the hearty, flavorful sauces that accompany red meat 
D)  all of these 
A)  given flavor and richness with mirepoix 
B)  more complicated to make than béchamel or velouté sauce 
C)  the starting point for the hearty, flavorful sauces that accompany red meat 
D)  all of these

Question 8

Bones to be used in brown stocks should be rinsed or blanched before being used.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following statements is true about reduction?

Accepted Answer

A)  Reduction takes place during the venting process. 
B)  A reduced stock has more body than a nonreduced stock 
C)  A stock is reduced to decrease the amount of gelatin it contains. 
D)  Reduction takes place when the flavor of an overly strong stock is reduced by the addition of water or wine. 
A)  Reduction takes place during the venting process. 
B)  A reduced stock has more body than a nonreduced stock 
C)  A stock is reduced to decrease the amount of gelatin it contains. 
D)  Reduction takes place when the flavor of an overly strong stock is reduced by the addition of water or wine.

Question 10

A sauce adds __________ to foods.

Accepted Answer

A)  moistness 
B)  flavor and richness 
C)  appearance, interest, and appetite appeal 
D)  all of these 
A)  moistness 
B)  flavor and richness 
C)  appearance, interest, and appetite appeal 
D)  all of these

Question 11

In which of the following ways has stock production been simplified since the days of Escoffier?

Accepted Answer

A)  Stocks are cooked for a shorter time. 
B)  The number and variety of ingredients in stocks have been simplified. 
C)  Chefs no longer bother to tie their vegetables for a stock into a bundle. 
D)  all of these. 
A)  Stocks are cooked for a shorter time. 
B)  The number and variety of ingredients in stocks have been simplified. 
C)  Chefs no longer bother to tie their vegetables for a stock into a bundle. 
D)  all of these.

Question 12

If properly refrigerated, stocks will keep for 2 to 3 weeks.

Accepted Answer

A) True 
 B)False

Question 13

Some of the herbs most frequently used in a sachet for stocks include:

Accepted Answer

A)  thyme, parsley, bay leaf 
B)  parsley, basil, sachet 
C)  thyme, tarragon, bay leaf 
D)  sage, cloves, peppercorns 
E)  all of these 
A)  thyme, parsley, bay leaf 
B)  parsley, basil, sachet 
C)  thyme, tarragon, bay leaf 
D)  sage, cloves, peppercorns 
E)  all of these

Question 14

To prepare a fish stock, we use all of the following except __________.

Accepted Answer

A)  wine 
B)  bones 
C)  mirepoix 
D)  tomato product 
A)  wine 
B)  bones 
C)  mirepoix 
D)  tomato product

Question 15

Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects?

Accepted Answer

A)  The French word for stock is fond, which means foundation or base. 
B)  In classical cuisine, one of the basic skills is the ability to prepare good stocks. 
C)  A good stock is the foundation of soups, sauces, and most braised foods and stews. 
D)  Stock production is as important today in today's kitchens as it was 100 years ago in French kitchens. 
A)  The French word for stock is fond, which means foundation or base. 
B)  In classical cuisine, one of the basic skills is the ability to prepare good stocks. 
C)  A good stock is the foundation of soups, sauces, and most braised foods and stews. 
D)  Stock production is as important today in today's kitchens as it was 100 years ago in French kitchens.

Question 16

To reduce a red wine reduction au sec means to reduce it until it is __________.

Accepted Answer

A)  dry or nearly dry 
B)  only half its former volume 
C)  only three-fourths of its former volume 
D)  clearly more flavorful than before it was reduced 
A)  dry or nearly dry 
B)  only half its former volume 
C)  only three-fourths of its former volume 
D)  clearly more flavorful than before it was reduced

Question 17

If a stock is flavored with meat instead of bones, it is known as a __________.

Accepted Answer

A)  soup 
B)  broth 
C)  sauce 
D)  mirepoix 
A)  soup 
B)  broth 
C)  sauce 
D)  mirepoix

Question 18

Which of the following instructions about making hollandaise sauce is not correct?

Accepted Answer

A)  If your sauce curdles, try adding a teaspoon of water and beating vigorously. 
B)  Make sure your peppercorn, salt, and vinegar reduction is cooled before you add the beaten egg yolks. 
C)  Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water. 
D)  Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously. 
A)  If your sauce curdles, try adding a teaspoon of water and beating vigorously. 
B)  Make sure your peppercorn, salt, and vinegar reduction is cooled before you add the beaten egg yolks. 
C)  Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water. 
D)  Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously.

Question 19

A compound butter is made by __________.

Accepted Answer

A)  whipping butter, vinegar, and wine together 
B)  browning butter until its water and milk solids evaporate 
C)  softening raw butter and mixing it with a flavoring ingredient 
D)  adding coulis to a combination of clarified butter and red or white wine 
A)  whipping butter, vinegar, and wine together 
B)  browning butter until its water and milk solids evaporate 
C)  softening raw butter and mixing it with a flavoring ingredient 
D)  adding coulis to a combination of clarified butter and red or white wine

Question 20

The technique used to make meat glaze from stock is called:

Accepted Answer

A)  straining. 
B)  viande. 
C)  reduction. 
D)  dilution. 
E)  tempering. 
A)  straining. 
B)  viande. 
C)  reduction. 
D)  dilution. 
E)  tempering.

Exam 8: Stocks and Sauces

Stock preparation has lost much of its importance in modern kitchens because __________.

Which of the following statements is true about stock ingredients?

When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.

Which of the following is not an ingredient in the plain béchamel sauce that is used today?

Strained, hot stock should be placed in the refrigerator immediately, so that it will cool.

Demi-glace __________.

Espagnole or brown sauce is __________.

Bones to be used in brown stocks should be rinsed or blanched before being used.

Which of the following statements is true about reduction?

A sauce adds __________ to foods.

In which of the following ways has stock production been simplified since the days of Escoffier?

If properly refrigerated, stocks will keep for 2 to 3 weeks.

Some of the herbs most frequently used in a sachet for stocks include:

To prepare a fish stock, we use all of the following except __________.

Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects?

To reduce a red wine reduction au sec means to reduce it until it is __________.

If a stock is flavored with meat instead of bones, it is known as a __________.

Which of the following instructions about making hollandaise sauce is not correct?

A compound butter is made by __________.

The technique used to make meat glaze from stock is called:

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