Question 1

To prepare a brown 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 2

A stock may be flavored by cooking __________.

Accepted Answer

A)  vegetables 
B)  herbs and spices 
C)  meat, poultry, or fish bones 
D)  all of these 
A)  vegetables 
B)  herbs and spices 
C)  meat, poultry, or fish bones 
D)  all of these

Question 3

The process of clarifying butter removes its __________.

Accepted Answer

A)  water 
B)  butterfat 
C)  milk solids 
D)  both water and milk solids 
A)  water 
B)  butterfat 
C)  milk solids 
D)  both water and milk solids

Question 4

Compound butter is

Accepted Answer

A)  raw butter mixed with flavoring ingredients. 
B)  brown butter mixed with flavoring ingredients. 
C)  another name for clarified butter. 
D)  a mixture of equal parts raw butter and flour. 
A)  raw butter mixed with flavoring ingredients. 
B)  brown butter mixed with flavoring ingredients. 
C)  another name for clarified butter. 
D)  a mixture of equal parts raw butter and flour.

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Using a RCF of 2.5, how much Worcestershire sauce is required for a new yield of 5 liters of barbecue sauce? Your original quantity of Worcestershire sauce is 80 ml.

Accepted Answer

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

Question 6

Which of the following may be used to thicken sauces?

Accepted Answer

A)  roux and beurre manié 
B)  reduction 
C)  starches 
D)  all of these 
A)  roux and beurre manié 
B)  reduction 
C)  starches 
D)  all of these

Question 7

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You have a RCF of 0.75, how much cider vinegar is required if the amount of the ingredient was originally ½ liter? 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 8

Which of the following is not one of the three main categories of ingredients of a sauce?

Accepted Answer

A)  liquid 
B)  mirepoix 
C)  thickening agent 
D)  additional seasonings and flavorings 
A)  liquid 
B)  mirepoix 
C)  thickening agent 
D)  additional seasonings and flavorings

Question 9

Which of the following lists contains a sauce that is not a small sauce?

Accepted Answer

A)  poulette, aurora, cream, ivory (Albufera) 
B)  Normandy, anchovy, Hungarian, Venetian 
C)  curry, mushroom, bercy, herb, horseradish 
D)  none of these 
A)  poulette, aurora, cream, ivory (Albufera) 
B)  Normandy, anchovy, Hungarian, Venetian 
C)  curry, mushroom, bercy, herb, horseradish 
D)  none of these

Question 10

Which leading or mother sauce is paired incorrectly with its liquid ingredient?

Accepted Answer

A)  béchamel $\to$ milk 
B)  velouté $\to$ white stock 
C)  hollandaise $\to$ clarified butter 
D)  espagnole $\to$ tomato plus white stock 
A)  béchamel $\to$ milk 
B)  velouté $\to$ white stock 
C)  hollandaise $\to$ clarified butter 
D)  espagnole $\to$ tomato plus white stock

Question 11

The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water.

Accepted Answer

A)  10, 80, 100 
B)  80, 10, 100 
C)  100, 10, 80 
D)  80, 100, 10 
A)  10, 80, 100 
B)  80, 10, 100 
C)  100, 10, 80 
D)  80, 100, 10

Question 12

Which of the following is not a standard of quality for sauces?

Accepted Answer

A)  flavor 
B)  piquancy 
C)  appearance 
D)  consistency and body 
A)  flavor 
B)  piquancy 
C)  appearance 
D)  consistency and body

Question 13

Gelatin extracted from bones is an important component of a good stock because it gives the stock body.

Accepted Answer

A) True 
 B)False

Question 14

Leading sauce + additional flavorings = __________.

Accepted Answer

A)  small sauce 
B)  leading sauce 
C)  main small sauce 
D)  secondary leading white sauce 
A)  small sauce 
B)  leading sauce 
C)  main small sauce 
D)  secondary leading white sauce

Question 15

The main difference between pan gravy and jus is that jus is not thickened with roux.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following small sauces is paired correctly with its distinguishing ingredient?

Accepted Answer

A)  Bordelaise $\to$ blanched beef marrow 
B)  Charcutière $\to$ truffles 
C)  Lyonnaise $\to$ mushrooms 
D)  Marchand de Vin $\to$ white wine 
A)  Bordelaise $\to$ blanched beef marrow 
B)  Charcutière $\to$ truffles 
C)  Lyonnaise $\to$ mushrooms 
D)  Marchand de Vin $\to$ white wine

Question 17

It is not necessary to have a roux and a liquid at the same temperature when they are combined.

Accepted Answer

A) True 
 B)False

Question 18

The definition of a stock contains all of the following components except __________.

Accepted Answer

A)  liquid 
B)  thickened 
C)  clear and thin 
D)  flavored by soluble substances 
A)  liquid 
B)  thickened 
C)  clear and thin 
D)  flavored by soluble substances

Question 19

Which set of words completes the following sentence correctly? The ingredients in a __________ are __________.

Accepted Answer

A)  mirepoix, contained in a cheesecloth bag 
B)  bouquet garni, tied in a bundle 
C)  sachet, cut into small pieces and browned before they are added to a stock 
D)  none of these 
A)  mirepoix, contained in a cheesecloth bag 
B)  bouquet garni, tied in a bundle 
C)  sachet, cut into small pieces and browned before they are added to a stock 
D)  none of these

Question 20

Because of the danger of food poisoning, hollandaise sauce must be held at 180°F (82°C).

Accepted Answer

A) True 
 B)False

Exam 8: Stocks and Sauces

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

A stock may be flavored by cooking __________.

The process of clarifying butter removes its __________.

Compound butter is

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Using a RCF of 2.5, how much Worcestershire sauce is required for a new yield of 5 liters of barbecue sauce? Your original quantity of Worcestershire sauce is 80 ml.

Which of the following may be used to thicken sauces?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You have a RCF of 0.75, how much cider vinegar is required if the amount of the ingredient was originally ½ liter? Express your answer as a decimal rounded to the nearest thousandth.

Which of the following is not one of the three main categories of ingredients of a sauce?

Which of the following lists contains a sauce that is not a small sauce?

Which leading or mother sauce is paired incorrectly with its liquid ingredient?

The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water.

Which of the following is not a standard of quality for sauces?

Gelatin extracted from bones is an important component of a good stock because it gives the stock body.

Leading sauce + additional flavorings = __________.

The main difference between pan gravy and jus is that jus is not thickened with roux.

Which of the following small sauces is paired correctly with its distinguishing ingredient?

It is not necessary to have a roux and a liquid at the same temperature when they are combined.

The definition of a stock contains all of the following components except __________.

Which set of words completes the following sentence correctly? The ingredients in a __________ are __________.

Because of the danger of food poisoning, hollandaise sauce must be held at 180°F (82°C).

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The correct proportion of basic ingredients in a stock is ___% bones, _% mirepoix, and ___% water.

Which set of words completes the following sentence correctly? The ingredients in a are .