Question 1

To make a white roux with 250 g of clarified butter, you will need:

Accepted Answer

A)  250 g flour 
B)  125 g flour 
C)  250 ml flour 
D)  500 ml flour 
A)  250 g flour 
B)  125 g flour 
C)  250 ml flour 
D)  500 ml flour

Question 2

__________ gives body to a stock.

Accepted Answer

A)  Wine 
B)  Gelatin 
C)  Mirepoix 
D)  A bouquet garni or sachet 
A)  Wine 
B)  Gelatin 
C)  Mirepoix 
D)  A bouquet garni or sachet

Question 3

The most frequently used sauces are based on __________.

Accepted Answer

A)  bases 
B)  glaces 
C)  stocks 
D)  reductions 
A)  bases 
B)  glaces 
C)  stocks 
D)  reductions

Question 4

Because lemon juice makes sauce curdle, it is rarely used as a seasoning for sauces.

Accepted Answer

A) True 
 B)False

Question 5

Chicken stock should be simmered for about:

Accepted Answer

A)  30-60 minutes. 
B)  1-2 hours. 
C)  3-4 hours. 
D)  6-8 hours. 
E)  none of these. 
A)  30-60 minutes. 
B)  1-2 hours. 
C)  3-4 hours. 
D)  6-8 hours. 
E)  none of these.

Question 6

The purpose of blanching bones before using them to make a stock is to __________.

Accepted Answer

A)  kill bacteria 
B)  rid them of impurities that cause cloudiness 
C)  soften them so that they will release more flavor 
D)  all of these 
A)  kill bacteria 
B)  rid them of impurities that cause cloudiness 
C)  soften them so that they will release more flavor 
D)  all of these

Question 7

Which of the following leading sauce $\to$ thickening agent combinations is correct?

Accepted Answer

A)  Velouté $\to$ heavy cream 
B)  hollandaise $\to$ egg yolks 
C)  béchamel $\to$ brown roux 
D)  espagnole $\to$ white or blond roux 
A)  Velouté $\to$ heavy cream 
B)  hollandaise $\to$ egg yolks 
C)  béchamel $\to$ brown roux 
D)  espagnole $\to$ white or blond roux

Question 8

If you start with 500 ml of white wine and reduce it au sec, you will have

Accepted Answer

A)  250 ml of liquid 
B)  100 ml of liquid 
C)  150 ml of liquid 
D)  None of the above 
A)  250 ml of liquid 
B)  100 ml of liquid 
C)  150 ml of liquid 
D)  None of the above

Question 9

The standard proportion of ingredients in mirepoix is _________.

Accepted Answer

A)  50% onions, 25% celery, and 25% carrots 
B)  25% onions, 50% celery, and 25% carrots 
C)  25% onions, 25% celery, and 50% carrots 
D)  none of these 
A)  50% onions, 25% celery, and 25% carrots 
B)  25% onions, 50% celery, and 25% carrots 
C)  25% onions, 25% celery, and 50% carrots 
D)  none of these

Question 10

When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico's stock contains less __________ than his classmates' stocks.

Accepted Answer

A)  meat 
B)  gelatin 
C)  acid products 
D)  carrots and more onions and celery 
A)  meat 
B)  gelatin 
C)  acid products 
D)  carrots and more onions and celery

Question 11

An emulsion is a(n) __________.

Accepted Answer

A)  uniform mixture of two unmixable liquids 
B)  mixture that has been boiled, cooled, and the boiled again 
C)  solid ingredient thoroughly mixed into a liquid ingredient 
D)  liquid that has enough body to stick to the back of a spoon 
A)  uniform mixture of two unmixable liquids 
B)  mixture that has been boiled, cooled, and the boiled again 
C)  solid ingredient thoroughly mixed into a liquid ingredient 
D)  liquid that has enough body to stick to the back of a spoon

Question 12

In the production of béarnaise sauce, melted butter is beaten very slowly into egg whites.

Accepted Answer

A) True 
 B)False

Question 13

Espagnole is made by combining equal parts demi-glace and brown stock and reducing it by half.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following statements is true about hollandaise sauce?

Accepted Answer

A)  The egg in hollandaise thickens by coagulation. 
B)  The classic version of hollandaise is flavored only with lemon juice. 
C)  An advantage of hollandaise is its high holding temperature that discourages the growth of bacteria and allows it to be kept as serving temperature for several hours. 
D)  none of these 
A)  The egg in hollandaise thickens by coagulation. 
B)  The classic version of hollandaise is flavored only with lemon juice. 
C)  An advantage of hollandaise is its high holding temperature that discourages the growth of bacteria and allows it to be kept as serving temperature for several hours. 
D)  none of these

Question 15

Black butter is clarified butter heated until it is black in color.

Accepted Answer

A) True 
 B)False

Question 16

It is common to add tomatoes when you are making brown stock.

Accepted Answer

A) True 
 B)False

Question 17

Which set of words completes the following sentence correctly? __________ bones should be simmered for approximately __________.

Accepted Answer

A)  Fish, 6 to 8 hours 
B)  Chicken, 3 to 4 hours 
C)  Beef and veal, 30 to 45 minutes 
D)  none of these 
A)  Fish, 6 to 8 hours 
B)  Chicken, 3 to 4 hours 
C)  Beef and veal, 30 to 45 minutes 
D)  none of these

Question 18

Which of the following is paired correctly?

Accepted Answer

A)  meat glaze $\rightarrow$ glace de viande 
B)  fish glaze $\rightarrow$ glace de poisson 
C)  chicken glaze $\rightarrow$ glace de volaille 
D)  all of these 
A)  meat glaze $\rightarrow$ glace de viande 
B)  fish glaze $\rightarrow$ glace de poisson 
C)  chicken glaze $\rightarrow$ glace de volaille 
D)  all of these

Question 19

Which of the following statements is true about vegetable stocks?

Accepted Answer

A)  The best times for cooking vegetable stocks are between 30 and 45 minutes. 
B)  Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor. 
C)  Unless green, leafy vegetables (such as spinach) are cooked for a long time, they develop an unpleasant flavor. 
D)  Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor. 
A)  The best times for cooking vegetable stocks are between 30 and 45 minutes. 
B)  Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor. 
C)  Unless green, leafy vegetables (such as spinach) are cooked for a long time, they develop an unpleasant flavor. 
D)  Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor.

Question 20

Which of the following statements is false?

Accepted Answer

A)  A good roux should be stiff, not runny or pourable. 
B)  A roux is a cooked mixture of two parts fat and one part flour. 
C)  The finest roux-based sauces use clarified butter as their fat ingredient. 
D)  A roux will change color - from white, to blond, and finally to dark - the longer it is cooked. 
A)  A good roux should be stiff, not runny or pourable. 
B)  A roux is a cooked mixture of two parts fat and one part flour. 
C)  The finest roux-based sauces use clarified butter as their fat ingredient. 
D)  A roux will change color - from white, to blond, and finally to dark - the longer it is cooked.

Exam 8: Stocks and Sauces

To make a white roux with 250 g of clarified butter, you will need:

__________ gives body to a stock.

The most frequently used sauces are based on __________.

Because lemon juice makes sauce curdle, it is rarely used as a seasoning for sauces.

Chicken stock should be simmered for about:

The purpose of blanching bones before using them to make a stock is to __________.

Which of the following leading sauce →\to→ thickening agent combinations is correct?

If you start with 500 ml of white wine and reduce it au sec, you will have

The standard proportion of ingredients in mirepoix is _________.

When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico's stock contains less __________ than his classmates' stocks.

An emulsion is a(n) __________.

In the production of béarnaise sauce, melted butter is beaten very slowly into egg whites.

Espagnole is made by combining equal parts demi-glace and brown stock and reducing it by half.

Which of the following statements is true about hollandaise sauce?

Black butter is clarified butter heated until it is black in color.

It is common to add tomatoes when you are making brown stock.

Which set of words completes the following sentence correctly? __________ bones should be simmered for approximately __________.

Which of the following is paired correctly?

Which of the following statements is true about vegetable stocks?

Which of the following statements is false?

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Which of the following leading sauce $\to$ thickening agent combinations is correct?

Which set of words completes the following sentence correctly? bones should be simmered for approximately .