Question 1

Which set of words completes the following sentence correctly? When we prepare a white mirepoix, we substitute __________ for __________.

Accepted Answer

A)  potatoes, celery 
B)  parsnips, carrots 
C)  light roux, dark roux 
D)  fish or chicken, beef or veal 
A)  potatoes, celery 
B)  parsnips, carrots 
C)  light roux, dark roux 
D)  fish or chicken, beef or veal

Question 2

Meunière Butter is served over __________.

Accepted Answer

A)  fish 
B)  beef 
C)  chicken 
D)  vegetable 
A)  fish 
B)  beef 
C)  chicken 
D)  vegetable

Question 3

Recommended simmering time for beef and veal stock is:

Accepted Answer

A)  1-3 hours. 
B)  3-4 hours. 
C)  6-8 hours. 
D)  10-12 hours. 
A)  1-3 hours. 
B)  3-4 hours. 
C)  6-8 hours. 
D)  10-12 hours.

Question 4

A small sauce is made by adding one or more flavoring ingredients to a leading sauce.

Accepted Answer

A) True 
 B)False

Question 5

Flavored oils should be refrigerated because

Accepted Answer

A)  the flavor develops better under refrigeration. 
B)  botulism could develop in unrefrigerated flavored oils. 
C)  the oil will become rancid if left at room temperature. 
D)  None of the above. Flavored oils are best stored at room temperature. 
A)  the flavor develops better under refrigeration. 
B)  botulism could develop in unrefrigerated flavored oils. 
C)  the oil will become rancid if left at room temperature. 
D)  None of the above. Flavored oils are best stored at room temperature.

Question 6

The major difference between making brown stock and making white stock is browning the bones and mirepoix.

Accepted Answer

A) True 
 B)False

Question 7

You would be required to deglaze a pan if you were making a __________ stock.

Accepted Answer

A)  fish 
B)  white 
C)  brown 
D)  all of these 
A)  fish 
B)  white 
C)  brown 
D)  all of these

Question 8

To make 4 liters white stock, you need:

Accepted Answer

A)  4 liters water, 1- 1.5 kg bones, 500 g mirepoix 
B)  5 - 6 liters water, 4 kg bones, 500 g mirepoix 
C)  5 - 6 liters water, 1- 1.5 kg bones, 500 g mirepoix 
D)  4 liters water, 2 kg bones, 1 kg mirepoix 
A)  4 liters water, 1- 1.5 kg bones, 500 g mirepoix 
B)  5 - 6 liters water, 4 kg bones, 500 g mirepoix 
C)  5 - 6 liters water, 1- 1.5 kg bones, 500 g mirepoix 
D)  4 liters water, 2 kg bones, 1 kg mirepoix

Question 9

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Suppose that we desire a thicker barbecue sauce, so we reduce the amount of water in the recipe from 500 ml to 375 ml. How much water will be required to make 5 liter liters of barbecue sauce? The recipe's original yield is 2 liters of barbecue sauce. Express your answer as a decimal rounded to the nearest thousandth.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 10

Which of the following is least likely to be found in a bouquet garni?

Accepted Answer

A)  leek 
B)  celery 
C)  cloves 
D)  parsley stems 
A)  leek 
B)  celery 
C)  cloves 
D)  parsley stems

Question 11

Stock will keep for __________ if properly refrigerated.

Accepted Answer

A)  2 to 3 days 
B)  1 week 
C)  2 to 3 weeks 
D)  indefinitely 
A)  2 to 3 days 
B)  1 week 
C)  2 to 3 weeks 
D)  indefinitely

Question 12

Recommended simmering time for fish stock is:

Accepted Answer

A)  15-20 minutes. 
B)  30-45 minutes. 
C)  1-2 hours. 
D)  2-3 hours. 
A)  15-20 minutes. 
B)  30-45 minutes. 
C)  1-2 hours. 
D)  2-3 hours.

Question 13

The process of reduction may be used in sauce making for the purpose of

Accepted Answer

A)  concentrating the sauce. 
B)  correcting the texture of a sauce. 
C)  concentrating flavoring ingredients to be added to a sauce. 
D)  all of these. 
A)  concentrating the sauce. 
B)  correcting the texture of a sauce. 
C)  concentrating flavoring ingredients to be added to a sauce. 
D)  all of these.

Question 14

A sauce should do all of the following except __________.

Accepted Answer

A)  work like a seasoning 
B)  accent the flavor of food 
C)  enhance the flavor of food 
D)  dominate the food it accompanies 
A)  work like a seasoning 
B)  accent the flavor of food 
C)  enhance the flavor of food 
D)  dominate the food it accompanies

Question 15

Which of the following statements is a correct answer to the following question? "Describe one characteristic or use of a glaze or glace?"

Accepted Answer

A)  If you add water to a glaze, it will taste exactly like the stock from which it was reduced. 
B)  A glace is often used in the preparation of desserts requiring multiple layers and complex frostings. 
C)  It is necessary to add only a small amount of a glaze to most recipes because glazes are so concentrated. 
D)  A glaze and a glace are not the same. A glaze is used as a topping and a glace is used as a flavor enhancer. 
A)  If you add water to a glaze, it will taste exactly like the stock from which it was reduced. 
B)  A glace is often used in the preparation of desserts requiring multiple layers and complex frostings. 
C)  It is necessary to add only a small amount of a glaze to most recipes because glazes are so concentrated. 
D)  A glaze and a glace are not the same. A glaze is used as a topping and a glace is used as a flavor enhancer.

Question 16

Most vegetable stocks should be cooked for 1½ to 2 hours.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following is not one of the four ingredients in Maître d'Hôtel Butter?

Accepted Answer

A)  butter 
B)  lemon juice 
C)  black pepper 
D)  chopped parsley 
A)  butter 
B)  lemon juice 
C)  black pepper 
D)  chopped parsley

Question 18

The purpose of deglazing a pan is to __________.

Accepted Answer

A)  dissolve particles of cooked food remaining on the bottom of the pan 
B)  give an attractive shine to the product that has been cooked in the pan 
C)  remove the glace that remains in the pan before it begins to lose its flavor 
D)  sanitize it so that it can be used to make another sauce without having to wash it 
A)  dissolve particles of cooked food remaining on the bottom of the pan 
B)  give an attractive shine to the product that has been cooked in the pan 
C)  remove the glace that remains in the pan before it begins to lose its flavor 
D)  sanitize it so that it can be used to make another sauce without having to wash it

Question 19

The difference between brown stocks and white stocks is that __________.

Accepted Answer

A)  the bones and mirepoix in a brown stock are browned 
B)  the bones in a brown stock are larger and from older animals 
C)  a brown stock is simmered for a shorter time than a white stock 
D)  a white stock is started in hot water and a brown stock is started in cold water 
A)  the bones and mirepoix in a brown stock are browned 
B)  the bones in a brown stock are larger and from older animals 
C)  a brown stock is simmered for a shorter time than a white stock 
D)  a white stock is started in hot water and a brown stock is started in cold water

Question 20

Fond lié is __________.

Accepted Answer

A)  the same as demi-glace 
B)  considered a small sauce 
C)  the foundation for tomato coulis 
D)  a brown stock thickened lightly with cornstarch 
A)  the same as demi-glace 
B)  considered a small sauce 
C)  the foundation for tomato coulis 
D)  a brown stock thickened lightly with cornstarch

Exam 8: Stocks and Sauces

Which set of words completes the following sentence correctly? When we prepare a white mirepoix, we substitute __________ for __________.

Meunière Butter is served over __________.

Recommended simmering time for beef and veal stock is:

A small sauce is made by adding one or more flavoring ingredients to a leading sauce.

Flavored oils should be refrigerated because

The major difference between making brown stock and making white stock is browning the bones and mirepoix.

You would be required to deglaze a pan if you were making a __________ stock.

To make 4 liters white stock, you need:

Which of the following is least likely to be found in a bouquet garni?

Stock will keep for __________ if properly refrigerated.

Recommended simmering time for fish stock is:

The process of reduction may be used in sauce making for the purpose of

A sauce should do all of the following except __________.

Which of the following statements is a correct answer to the following question? "Describe one characteristic or use of a glaze or glace?"

Most vegetable stocks should be cooked for 1½ to 2 hours.

Which of the following is not one of the four ingredients in Maître d'Hôtel Butter?

The purpose of deglazing a pan is to __________.

The difference between brown stocks and white stocks is that __________.

Fond lié is __________.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

Which set of words completes the following sentence correctly? When we prepare a white mirepoix, we substitute for .