Question 1

Sauces that are to be frozen should be thickened with:

Accepted Answer

A)  cornstarch. 
B)  either cornstarch or roux. 
C)  waxy maize. 
D)  arrowroot. 
A)  cornstarch. 
B)  either cornstarch or roux. 
C)  waxy maize. 
D)  arrowroot.

Question 2

A brown roux is made the same way as a white roux except it is cooked longer.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following statements is true?

Accepted Answer

A)  Roux in another name for beurre manié. 
B)  When combining a liquid and a roux, the roux may be cold or warm. 
C)  Flour is often browned so that it has greater thickening power in a roux. 
D)  Shortening can be used in place of butter to avoid a sauce that produces a "fuzzy" feeling in the mouth. 
A)  Roux in another name for beurre manié. 
B)  When combining a liquid and a roux, the roux may be cold or warm. 
C)  Flour is often browned so that it has greater thickening power in a roux. 
D)  Shortening can be used in place of butter to avoid a sauce that produces a "fuzzy" feeling in the mouth.

Question 4

A standard mirepoix contains all of the following vegetables except __________.

Accepted Answer

A)  celery 
B)  onions 
C)  carrots 
D)  potatoes 
A)  celery 
B)  onions 
C)  carrots 
D)  potatoes

Question 5

A liaison is added to a sauce ________________________.

Accepted Answer

A)  at the beginning of the cooking process 
B)  at the end of the cooking process 
C)  at any time during cooking 
D)  just before the sauce is reduced 
A)  at the beginning of the cooking process 
B)  at the end of the cooking process 
C)  at any time during cooking 
D)  just before the sauce is reduced

Question 6

A thickening agent made of the same ingredients as roux but made without cooking is:

Accepted Answer

A)  slurry. 
B)  whitewash. 
C)  beurre manié. 
D)  liaison. 
A)  slurry. 
B)  whitewash. 
C)  beurre manié. 
D)  liaison.

Question 7

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If one clove of garlic yields 7 ml of finely chopped garlic, how many cloves of garlic will be required if RCF is 2.5? Your original quantity of garlic in the barbecue sauce recipe is 20 ml. Round to the whole number.

Accepted Answer

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

Question 8

Liquid + thickening agent = __________.

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 9

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

Accepted Answer

A)  garlic 
B)  dried thyme 
C)  peppercorns 
D)  bay leaf 
A)  garlic 
B)  dried thyme 
C)  peppercorns 
D)  bay leaf

Question 10

Chicken and fish bones must be blanched before being used to make stock.

Accepted Answer

A) True 
 B)False

Question 11

Velouté sauce can be made with __________ stock.

Accepted Answer

A)  fish 
B)  chicken 
C)  white veal 
D)  all of these 
A)  fish 
B)  chicken 
C)  white veal 
D)  all of these

Question 12

Which set of words completes the following sentence correctly? If you want to make __________ sauce, you should begin with __________ sauce.

Accepted Answer

A)  mornay, tomato 
B)  creole, béchamel 
C)  bordelaise, espagnole or demi-glace 
D)  Normandy, brown stock 
A)  mornay, tomato 
B)  creole, béchamel 
C)  bordelaise, espagnole or demi-glace 
D)  Normandy, brown stock

Question 13

The ratio of egg to butter in hollandaise is approximately:

Accepted Answer

A)  2 egg yolks per pound (450 g) of clarified butter. 
B)  6 egg yolks per pound (450 g) of clarified butter. 
C)  9 egg yolks per pound (450 g) of clarified butter. 
D)  none of these. 
A)  2 egg yolks per pound (450 g) of clarified butter. 
B)  6 egg yolks per pound (450 g) of clarified butter. 
C)  9 egg yolks per pound (450 g) of clarified butter. 
D)  none of these.

Question 14

If we want stock to have as much body as possible, we will use __________.

Accepted Answer

A)  whole bones 
B)  knuckle bones 
C)  bones from older animals 
D)  all of these 
A)  whole bones 
B)  knuckle bones 
C)  bones from older animals 
D)  all of these

Question 15

Which of the following leading sauce $\to$ liquid combinations is incorrect?

Accepted Answer

A)  béchamel $\to$ milk 
B)  hollandaise $\to$ butter 
C)  velouté $\to$ white stock 
D)  espanole $\to$ tomato sauce 
A)  béchamel $\to$ milk 
B)  hollandaise $\to$ butter 
C)  velouté $\to$ white stock 
D)  espanole $\to$ tomato sauce

Question 16

Raw butter is sometimes added to a sauce to enrich it.

Accepted Answer

A) True 
 B)False

Question 17

If we want vegetable stock to be as clear as possible, then we should not use __________.

Accepted Answer

A)  potatoes 
B)  winter squash 
C)  sweet potatoes 
D)  all of these 
A)  potatoes 
B)  winter squash 
C)  sweet potatoes 
D)  all of these

Question 18

Which of the following is a correct step in the production of a stock?

Accepted Answer

A)  Starting stock with hot water to speed up the extraction process. 
B)  Carefully skimming the scum that rose to the surface of her stock to keep it clear. 
C)  Cooling stock slowly so it would not become contaminated with bacteria. 
D)  Simmering fish stock for 5 hours to extract the full flavor from the bones. 
A)  Starting stock with hot water to speed up the extraction process. 
B)  Carefully skimming the scum that rose to the surface of her stock to keep it clear. 
C)  Cooling stock slowly so it would not become contaminated with bacteria. 
D)  Simmering fish stock for 5 hours to extract the full flavor from the bones.

Question 19

If we add onion, celery, green pepper, garlic, lemon rind, thyme, and a bay leaf to a sauce pan of tomato sauce, then we are making __________ Sauce.

Accepted Answer

A)  Creole 
B)  Spanish 
C)  Perigueux 
D)  Portugaise 
A)  Creole 
B)  Spanish 
C)  Perigueux 
D)  Portugaise

Question 20

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-What is the RCF if the desired amount of barbecue sauce is 1.5 liters? Your original yield is 2 liters.

Accepted Answer

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

Exam 8: Stocks and Sauces

Sauces that are to be frozen should be thickened with:

A brown roux is made the same way as a white roux except it is cooked longer.

Which of the following statements is true?

A standard mirepoix contains all of the following vegetables except __________.

A liaison is added to a sauce ________________________.

A thickening agent made of the same ingredients as roux but made without cooking is:

Liquid + thickening agent = __________.

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

Chicken and fish bones must be blanched before being used to make stock.

Velouté sauce can be made with __________ stock.

Which set of words completes the following sentence correctly? If you want to make __________ sauce, you should begin with __________ sauce.

The ratio of egg to butter in hollandaise is approximately:

If we want stock to have as much body as possible, we will use __________.

Which of the following leading sauce →\to→ liquid combinations is incorrect?

Raw butter is sometimes added to a sauce to enrich it.

If we want vegetable stock to be as clear as possible, then we should not use __________.

Which of the following is a correct step in the production of a stock?

If we add onion, celery, green pepper, garlic, lemon rind, thyme, and a bay leaf to a sauce pan of tomato sauce, then we are making __________ Sauce.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -What is the RCF if the desired amount of barbecue sauce is 1.5 liters? Your original yield is 2 liters.

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Which set of words completes the following sentence correctly? If you want to make sauce, you should begin with sauce.

Which of the following leading sauce $\to$ liquid combinations is incorrect?