Exam 10: Stocks and Sauces

Robert sauce is derived from velouté.

Reducing the liquid in which the main food was cooked results in a sauce called:

What is the name for any puréed sauce served cold?

Arrowroot thickened sauces are less stable than those thickened with cornstarch.

__________________ is produced by reducing brown stock to a syrupy consistency.

Lecithin is the substance that makes stable emulsions possible.

How can you quickly cool a finished stock?

The best bones for making chicken stock are from the ______________ and ______________.

Which of the following sauces is cooked?

The best bones for making white or brown stocks are from ______________.

How much flour does it take to thicken 4 litres of liquid to a medium consistency?

The most important component of any meat stock is:

Why is it important to disturb a stock as little as possible while it is cooking?

What is the recommended cooking time for a veal brown stock?

What is a white mirepoix and when might you use it?

Over-browning bones for a brown stock would result in:

When preparing a fish fumet,the first step is to blanch the bones.

What is the term for the combination of onion,carrots,and celery used in making stock?

Beurre blanc is made with whole butter.

Classic sauces are divided into two groups: _____________ and ______________.