Deck 11: Stocks and Sauces

Question 1

Small sauces are made by incorporating flavoring ingredients into compound sauces.

Answer 1

False

Question 2

Beurre blanc is made with whole butter.

Answer 2

True

Question 3

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

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

Answer 3

C

Question 4

What is the most important component in any stock?

A) fresh water
B) bones
C) classic mirepoix
D) the bouquet garni

Question 5

What is the method used to remove cooked juices from roasting pans to flavor pan gravy?

A) rewetting
B) reducing
C) deglazing
D) sweating

Question 6

After degreasing, it is important to skim a beef stock to remove any remaining impurities.

Question 7

Which of the following sauces is cooked?

A) relish
B) chutney
C) montpelier butter
D) salsa

Question 8

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

Question 9

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

Question 10

Hollandaise sauce is made with whole butter.

Question 11

What are the typical proportions for making 1 pound of mirepoix?

A) 8 ounces onion, 4 ounces carrot, 4 ounces leeks
B) 4 ounces onion, 4 ounces carrot, 4 ounces celery
C) 4 ounces onion, 8 ounces carrot, 4 ounces celery
D) 8 ounces onion, 4 ounces carrot, 4 ounces celery

Question 12

What is generally the best oil to use when making a flavored oil?

A) walnut oil
B) extra-virgin olive oil
C) inexpensive salad oil
D) peanut oil

Question 13

How long should you simmer beef bones to make a good quality stock?

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

Question 14

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

Question 15

What is the sauce made by reducing the liquid in which the main food was cooked?

A) nage
B) flavored oil
C) salsa
D) glaçage

Question 16

What is a court bouillon generally used for?

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

Question 17

Which of the following will not help restore a broken hollandaise?

A) adding an egg yolk
B) adding a cornstarch slurry
C) adding an egg yolk and water
D) adding water

Question 18

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

Question 19

What is glace de volaille made from?

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

Question 20

What is the difference between white stock and brown stock?

A) white stock is made from simmering bones with vegetables and seasonings
B) white stock is made with poultry and fish bones; brown stock is made with beef, veal and game
C) brown stock is made from simmering bones with vegetables, all of which have been caramelized
D) none of the above

Question 21

How can you quickly cool a finished stock?

Question 22

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

Question 23

Béarnaise is hollandaise sauce flavored with shallots and tarragon.

Question 24

What gives a meat stock richness and body?

Question 25

Bones from any fish species can be used to make fumet.

Question 26

What is the difference between a permanent and a temporary emulsion?

Question 27

Roux may be prepared in advance to be used as needed.

Question 28

Which type of roux would be best to use when making velouté and why?

Question 29

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

Question 30

Compound butter is made with whole butter.

Question 31

During the cooking process, what does connective tissue convert into?

Question 32

How do you remove the impurities in bones to make a white stock?

Question 33

What is used to reduce the acidity of tomato sauce?

Question 34

What term is used to describe a properly thickened sauce that coats the back of a spoon?

Question 35

What is the name for any puréed sauce served cold?

Question 36

What is made by adding diced bacon or ham and sometimes mushrooms and herbs to a standard mirepoix?

Question 37

What is the term for the combination of onion, carrots and celery used to make stock?

Question 38

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

Question 39

What is the term for swirling whole butter into a sauce for shine and flavor?

Question 40

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

Question 41

Detail the proper way to cool stock.

Question 42

What methods can be used to improve the flavors of a stock that lacks color and flavor?

Question 43

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