Question 1

There are three types of roux: ___________________,____________,and ______________.

Accepted Answer

The answer of There are three types of roux: ___________________,____________,and...

Question 2

Stocks should be covered while cooking to preserve flavours.

Accepted Answer

A) True 
 B)False

Question 3

The typical proportions for making 1 kg of mirepoix are:

Accepted Answer

A) 500 g onion,250 g carrot,250 g leeks 
B) 250 g onion,500 g carrot,250 g celery 
C) 500 g onion,250 g carrot,250 g celery 
D) 250 g onion,250 g carrot,250 g celery 
A) 500 g onion,250 g carrot,250 g leeks 
B) 250 g onion,500 g carrot,250 g celery 
C) 500 g onion,250 g carrot,250 g celery 
D) 250 g onion,250 g carrot,250 g celery

Question 4

Describe what would happen if you started a stock with hot water.

Accepted Answer

The impurities would

Question 5

A sauce made from a thinned purée of fruit or vegetables is called a:

Accepted Answer

A) coulis 
B) cuisson 
C) glaçage 
D) essence 
A) coulis 
B) cuisson 
C) glaçage 
D) essence

Question 6

Beurre manié is often cooked prior to use.

Accepted Answer

A) True 
 B)False

Question 7

Glace de volaille made from which stock?

Accepted Answer

A) chicken 
B) veal 
C) brown 
D) fish 
A) chicken 
B) veal 
C) brown 
D) fish

Question 8

A roux and a slurry are incorporated into a sauce in the same manner.

Accepted Answer

A) True 
 B)False

Question 9

What is the term for the mixture of cream and egg yolks that adds richness and thickness to a sauce?

Accepted Answer

The answer of What is the term for the mixture...

Exam 10: Stocks and Sauces

There are three types of roux: ___________________,____________,and ______________.

Stocks should be covered while cooking to preserve flavours.

The typical proportions for making 1 kg of mirepoix are:

Describe what would happen if you started a stock with hot water.

A sauce made from a thinned purée of fruit or vegetables is called a:

Beurre manié is often cooked prior to use.

Glace de volaille made from which stock?

A roux and a slurry are incorporated into a sauce in the same manner.

What is the term for the mixture of cream and egg yolks that adds richness and thickness to a sauce?

Professionalism

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Mise En Place

Principles of Cooking

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Principles of Meat Cookery

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Filters

There are three types of roux: _____,,and .