Question 1

A demi-glace is made by reducing a brown stock by half.

Accepted Answer

A) True 
 B)False

Question 2

What are the four principal stock seasonings?

Accepted Answer

bay leaf,p

Question 3

Explain the proper way to cool stock.

Accepted Answer

It should be done by the two-s

Question 4

What sauce is made by adding reduced cream and chicken stock to chicken velouté?

Accepted Answer

A) suprême 
B) bercy 
C) normandy 
D) allemande 
A) suprême 
B) bercy 
C) normandy 
D) allemande

Question 5

Which of the following is prepared with raw ingredients?

Accepted Answer

A) salsa 
B) chutney 
C) relish 
D) essence 
A) salsa 
B) chutney 
C) relish 
D) essence

Question 6

Compound butters are used to flavour and enrich sauces.

Accepted Answer

A) True 
 B)False

Question 7

A sauce finished with a liaison will curdle at temperatures above 85°C.

Accepted Answer

A) True 
 B)False

Question 8

A brown roux has more thickening power than a white roux does.

Accepted Answer

A) True 
 B)False

Question 9

Cornstarch should be mixed with a cool liquid before being added to a hot liquid.

Accepted Answer

A) True 
 B)False

Question 10

An aromatic court bouillon that may be served as an accompanying sauce is known as a ___________.

Accepted Answer

The answer of An aromatic court bouillon that may be...

Question 11

For a good quality stock,how long should beef bones simmer?

Accepted Answer

A) 5-6 hours 
B) 6-8 hours 
C) 2-3 hours 
D) no more than 8 hours 
A) 5-6 hours 
B) 6-8 hours 
C) 2-3 hours 
D) no more than 8 hours

Question 12

Which of the following sauces cannot be made from demi-glace?

Accepted Answer

A) bordelaise 
B) allemande 
C) poivrade 
D) chasseur 
A) bordelaise 
B) allemande 
C) poivrade 
D) chasseur

Question 13

When making a liaison,the standard ratio of egg yolks to cream is:

Accepted Answer

A) 2:200 mL 
B) 2:90 mL 
C) 1:120 mL 
D) 1:60 mL 
A) 2:200 mL 
B) 2:90 mL 
C) 1:120 mL 
D) 1:60 mL

Question 14

A vegetable stock has no gelatin because it contains no animal products.

Accepted Answer

A) True 
 B)False

Question 15

The size of the mirepoix depends on:

Accepted Answer

A) the type of vegetables used 
B) whether it is a brown stock or a white stock 
C) the length of time the stock needs to cook 
D) the cook's preferences 
A) the type of vegetables used 
B) whether it is a brown stock or a white stock 
C) the length of time the stock needs to cook 
D) the cook's preferences

Question 16

It is best not to season a stock with salt and pepper.

Accepted Answer

A) True 
 B)False

Question 17

What is a court bouillon generally used for?

Accepted Answer

A) fish fumet 
B) poaching 
C) blanching 
D) sauce making 
A) fish fumet 
B) poaching 
C) blanching 
D) sauce making

Question 18

Hollandaise sauce is made with whole butter.

Accepted Answer

A) True 
 B)False

Question 19

Gravy is a type of sauce made with roux and flavoured with pan drippings.

Accepted Answer

A) True 
 B)False

Question 20

Which of the following would assist in producing a clear stock?

Accepted Answer

A) do not stir 
B) start with cold water 
C) do not boil 
D) all of the above 
A) do not stir 
B) start with cold water 
C) do not boil 
D) all of the above

Exam 10: Stocks and Sauces

A demi-glace is made by reducing a brown stock by half.

What are the four principal stock seasonings?

Explain the proper way to cool stock.

What sauce is made by adding reduced cream and chicken stock to chicken velouté?

Which of the following is prepared with raw ingredients?

Compound butters are used to flavour and enrich sauces.

A sauce finished with a liaison will curdle at temperatures above 85°C.

A brown roux has more thickening power than a white roux does.

Cornstarch should be mixed with a cool liquid before being added to a hot liquid.

An aromatic court bouillon that may be served as an accompanying sauce is known as a ___________.

For a good quality stock,how long should beef bones simmer?

Which of the following sauces cannot be made from demi-glace?

When making a liaison,the standard ratio of egg yolks to cream is:

A vegetable stock has no gelatin because it contains no animal products.

The size of the mirepoix depends on:

It is best not to season a stock with salt and pepper.

What is a court bouillon generally used for?

Hollandaise sauce is made with whole butter.

Gravy is a type of sauce made with roux and flavoured with pan drippings.

Which of the following would assist in producing a clear stock?

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