FSS-1223 Ch 11 Warm up and Review
How long should beef or veal bones be roasted in an oven for a proper brown stock? -2 hours in a hot oven (450°F/232°C) -1 hour in a hot oven (450°F/232°C) -4 hours in a hot oven (375°F/190°C) -1 hour in a hot oven (375°F/190°C) -1 hour in a hot oven (250°F/121°C)
1 hour in a hot oven (375 degrees)
What size should mirepoix be cut for brown veal or beef stock? -1/8-in. (0.3-cm) pieces -¼-in. (.6-cm) pieces -2- to 4-in. 2.5- to 5-cm) pieces. -½-in. (1.2-cm) pieces -1- to 2-in. (2.5- to 5-cm) pieces.
1 to 2 in.
For fish and chicken stocks, mirepoix should be cut to which size? -1/2-in. (1.2-cm) pieces -2-in. (5-cm) pieces -1/4-in. (0.6-cm-) pieces -1-in. (2.5-cm) pieces -1/8-in. (0.3-cm) pieces
1/2 in. pieces
What are the typical proportions for making 1 pound of mirepoix? -4 oz. onion, 4 oz. carrot, 6 oz. celery -8 oz. onion, 4 oz. carrot, 4 oz. leeks -8 oz. onion, 6 oz. carrot, 4 oz. celery -8 oz.onion, 4 oz. carrot, 4 oz. celery -4 oz. onion, 8 oz. carrot, 4 oz. celery
8 oz. onion, 4 oz, carrot, 4oz celery
Which sauce is rich and buttery; thinner than hollandaise and airy and light, served over poached fish? -Salsa -Coulis -Choron -Gastrique -Beurre blanc
Beurre blanc
What is slightly caramelizing the flour and butter to a golden tone used for velouté called? -Roux noisette -White roux -Blond roux -Roux noir -Brown roux
Blonde roux
What is the most important component in any stock? -Classic mirepoix -The bouquet garni -Meat -Bones -Fresh water
Bones
What type of stock is made from bones and vegetables, all of which are caramelized before being simmered in water with seasonings? -Fumet -Cuisson -Court bouillon -White stock -Brown stock
Brown stock
Which sauce contains fish velouté, a dash of cayenne, heavy cream, and lobster butter? -Chasseur -Hungarian -Aurora -Choron -Cardinal
Cardinal
What is the name of the sauce made with demi-glace, white wine, shallots, lemon juice and cayenne that is used with beef dishes? . -Poivrade -Châteaubriand -Chasseur -Mornay -Bordelaise
Chateaubriand
What is a sweet-and-sour condiment made fruits and/or vegetables cooked in vinegar with sugar and spices called? -Satay -Coulis -Chutney -Salsa -Mustard
Chutney
Connective tissue is the source for which important stock making substance? -Vitamins -Water -Fat -Collagen -Minerals
Collagen
What gives meat-based stocks their body? -Herbs and spices -Collagen -Marrow -Calcium -Vegetables
Collagen
This stock is made with bonita flakes, Kombu and water, and is used in soups, sauces and simmering liquid. -Tisane -Mignonette -Glace -Dashi -Distillate
Dashi
What is a classic sauce made thick by reduction? -Coulis -Espagnole -Demi-glace -Soubise -Chasseur
Demi-glace
Which of the following sauces is a well-refined espagnole based sauce often flavored with Madeira or Sherry wine? -Bordelaise -Nantua -Choron -Demi-glace -Mornay
Demi-glace
Which of the following thickeners would NOT be considered a hydrocolloid? . -Egg yolk -Xanthan gum -Carrageen -Agar agar -Guar gum
Egg yolk
What is the process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution? . -Hydrocolloidal mixture -Liaison -Emulsion -Coagulation -Gelatinization
Emulsion
Brown roux, brown stock, mirepoix and sachet are the ingredients for _______________. . -Velouté sauce -Tomatee sauce -Béchamel sauce -Hollandaise sauce -Espagnole sauce
Espagnole
Because of its shorter cooking time, white roux cannot thicken as well as brown roux. T/F
False
Coulis are pureed sauces that are always served hot. T/F
False
Stocks should be boiled to extract as much flavor as possible. T/F
False
The best bones for stock come from older animals because they have time to develop more flavor. T/F
False
What type of sauce is frequently thickened by gums and stabilizers? -Salsas -Essences -Jus -Foams -Coulis
Foams
What are the concentrated juices, drippings and bits of food left in a pan after a food is roasted or sautéed called? - -Leavings -Pan juices -Fond -Scrapings -Burnt bits
Fond
What do the French call a stock? -Cuisson -Essence -Liquid -Soup -Fond
Fond
What sauce has dual use of saucing rich fish, pork and meat dishes and removing acid in tomato sauce? -Béchamel -Brown sauce -Tomato coulis -Suprême -Gastrique
Gastrique
What type of glace or reduction sauce is made from brown stock and reduced until it becomes dark and syrupy? -Glace de viande -Glace de volaille -Glace de veau -Glace de poisson -Glace de marron
Glace de viande
Which two types of cheeses give sauce Mornay its unique flavor? -Colby and bleu -Brie and Swiss -Gruyere and Parmesan -Cheddar and feta -Limburger and Brick cheese
Gruyere and Parmesan
Which of the following bones would NOT be used for a standard brown stock? -Veal bones -Roasted poultry bones -Chicken bones -Beef bones -Ham bones
Ham bones
What is NOT a characteristic of a good stock? -Flavor true to the ingredients -Body or thickness -Herbaceous aroma -Clarity of the stock -Color true to the ingredients
Herbaceous aroma
Which of the following sauces is NOT a roux-based sauce? -Hollandaise -Espagnole -Velouté -Béchamel -Tomato
Hollandaise
What is the name of a light, flavorful stock made from dried fruits or vegetables, herbs and spices steeped in very hot water? -Mignonette -Tisane -Emulsion -Glace -Infusion
Infusion
Which of the following sauces would use a cornstarch slurry to thicken it? -Mornay -Basil pesto -Barbeque sauce -Asian peanut sauce -Jus lie
Jus lie
What is the vegetable mixture of onions, celery and carrots that is added to every stock to provide flavor and aromatics? -Matignon -Mirepoix -Allumette -Mise en place -Mignonette
Mirepoix
What ingredient can be added to a sauce to impart shine, flavor and richness? -Beurre manié -Monté au beurre -Beurre blanc -Beurre fondue -Beurre moisette
Monte au beurre
After the shellfish was cooked in court bouillon, aromatics were added to the cooking liquid, then reduced slightly and strained. What is this liquid called? -Mignonette -Matignon -Mirepoix -Fond -Nage
Nage
What are the best bones for chicken stock? -Thigh bones -Neck bones -Turkey bones -Leg bones -Wing bones
Neck bones
When making a brown stock, what would be an acceptable addition? -Carrot tops -Onion skins -Leek tops -Celery leaves -Garlic roots
Onion skins
White mirepoix contains _______________ to replace carrots. -Parsnips -Cauliflower -Celeriac -Potatoes -Turnip
Parsnips
Which sauce is made from fresh fruits and vegetables and is chunky, brightly colored and not watery? -Pico de Gallo -Zingara -Chausser -Coulis -Foam
Pico de Gallo
What is a court bouillon generally used for? -Fish fumet -Sauce making -Poaching -Blanching -Boiling
Poaching
Which of the following small sauces is made from demi-glace that is highly flavored with crushed black peppercorns? -Zingara -Poivrade -Bordelaise -Châteaubriand -Robert
Poivrade
What is the name of the second batch of stock made with the first set of bones that are rewetted? -Mirepoix -Remouillage -Allumette -Concasse -Matignon
Remouillage
Which of the following bones would NOT traditionally be used for stock making? -Rib bone -Shin bone -Neck bone -Back bones -Shank bone
Rib bone
Which of the following characteristics is NOT typical of a good sauce? -Is lump-free -Has a shiny and glossy surface -Separates or breaks when the sauce is kept warm for service or reduced -Has a good clean flavor that is not pasty or floury. -Has a consistency that coats the back of a spoon (the French call this nappé)
Separates or breaks when the sauce is kept warm for service or reduced
What is the most common form of thickening agent? -Gelatin -Emulsifier -Proteins -Starch -Egg yolk
Starch
Which of the following sauces are secondary or small sauces based on velouté? -Béarnaise, Maltaise, Foyot and Choron -Spanish, Creole and Milanaise -Mornay, Nantua, Soubise and Cheese -Suprême, Allamande, Aurora and Albufera. -Bordelaise, Marchand de Vin, Poivrade and Robert
Supreme, Allemande, Aurora, and Albufera
What is the difference between a court bouillon and a fumet? -There are herbs and spices in a fumet but not a court bouillon. -There is wine in a court bouillon but not a fumet. -There are no crustacean shells in a fumet. -There are no vegetables in a fumet. -There are crustacean shells in a fumet but not a court bouillon.
There are crustacean shells in a fumet but not a court bouillon
Gelatin is used as a stabilizer and a(n) _______________. -Connective tissue -Thickener -Enhancer -Colorant. -Salad ingredient
Thickener
Why would you use cold water to make a stock? -To seal in the juices -To keep the color of the meat intact -To moisten the vegetables and meats -To ensure a clear finished stock -To enhance the flavor profiles
To ensure a clear finished stock
What type of fish bones would NOT be used to make a fish stock? -Halibut -Turbot -Tuna -Flounder -Sole
Tuna
Which of the following products would be an example of a temporary emulsion? -Vinaigrette -Hollandaise -Béarnaise -Mayonnaise -Aioli
Vinaigrette
What type of stock is made from simmering chicken, veal or beef bones in water with vegetables and seasonings? -Velouté -Fumet -White -Brown -Cuisson
White
What is cooking butter and flour together to make a roux for Béchamel called? -Roux noir -White roux -Roux noisette -Roux brune -Blond roux
White roux
