Deck 10: Stocks and Sauces

Question 1

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

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

Answer 1

D

Question 2

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

A)no significant difference
B)compromised quality
C)bitter flavours
D)improved release of gelatin

Answer 2

C

Question 3

What is a court bouillon generally used for?

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

Answer 3

B

Question 4

The size of the mirepoix depends on:

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 5

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

A)120 g
B)250 g
C)350 g
D)500 g

Question 6

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

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

Question 7

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

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

Question 8

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

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

Question 9

The best oil to use for making a flavoured oil is:

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

Question 10

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

A)nage
B)flavoured oil
C)glaçage
D)cuisson

Question 11

Glace de volaille made from which stock?

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

Question 12

What is the recommended cooking time for a fish fumet?

A)30-40 minutes
B)45-60 minutes
C)1-2 hours
D)3-4 hours

Question 13

Which of the following sauces is cooked?

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

Question 14

What is the difference between white stock and brown stock?

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

Question 15

The typical proportions for making 1 kg of mirepoix are:

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 16

Which of the following is prepared with raw ingredients?

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

Question 17

For best results,when in the cooking process should flavouring ingredients be added?

A)at the start
B)2-3 hours before the end
C)4-5 hours before the end
D)5-6 hours before the end

Question 18

The most important component of any meat stock is:

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

Question 19

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

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

Question 20

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

A)1-2 hours
B)2-4 hours
C)6-8 hours
D)10-12 hours

Question 21

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

Question 22

Stocks should be covered while cooking to preserve flavours.

Question 23

To temper a liaison means to bring it to room temperature before using it.

Question 24

Beurre blanc is made with whole butter.

Question 25

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

Question 26

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

Question 27

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

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

Question 28

Beurre manié is often cooked prior to use.

Question 29

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

Question 30

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

Question 31

Béarnaise can be made by flavouring hollandaise sauce with a shallot and tarragon reduction.

Question 32

Under ideal conditions,the recommended storage time for stocks is 4 to 5 days.

Question 33

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

Question 34

Hollandaise sauce is made with whole butter.

Question 35

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

Question 36

Sweat shallots and mushrooms in butter.Add white wine and brandy and reduce by half.Add demi-glace and tomato concassée.Finish with meat glaze,parsley,and chives.This best describes which sauce?

A)chateaubriand
B)poivrade
C)périgueux
D)chasseur

Question 37

Derivative sauces are made by incorporating flavouring ingredients into compound sauces.

Question 38

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

Question 39

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

Question 40

Compound butters are used to flavour and enrich sauces.

Question 41

Lecithin is the substance that makes stable emulsions possible.

Question 42

How can you quickly cool a finished stock?

Question 43

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

Question 44

The four common important characteristics of all stocks are ____________,________________,______________,and ______________

Question 45

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

Question 46

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

Question 47

How do you remove the impurities from the bones when making a white stock?

Question 48

Starting a meat stock with hot water will result in a ____________ stock.

Question 49

Robert sauce is derived from velouté.

Question 50

What is the name for any puréed sauce served cold?

Question 51

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

Question 52

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

Question 53

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

Question 54

What two thickening agents can be used to thicken a tomato sauce?

Question 55

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

Question 56

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

Question 57

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

Question 58

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

Question 59

A mornay sauce is similar to a cheese sauce.

Question 60

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

Question 61

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

Question 62

Explain the proper way to cool stock.

Question 63

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

Question 64

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

Question 65

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

Question 66

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

Question 67

A sauté pan can be ________________ with wine or stock to dissolve cooked food particles.

Question 68

A roux is a cooked mixture of ______________ and ______________.

Question 69

What are the four principal stock seasonings?