FSS-1223 Ch 11 Test
For optimum quality, you should cook fish stock for _______________. -45 minutes -2 hours -90 minutes -60 minutes -3 hours
45 minutes
Beef and veal stocks should be cooked for _______________ hours. -5 to 6 hours -6 to 8 hours -4 to 5 hours -3 to 4 hours -2 to 4 hours
6 to 8 hours
What temperature should you hold an emulsified sauce or a liaison? -Above 110°F (43°C) -Above 135°F (57°C) -Above 165°F (74°C) -Above 115°F (46°C) -Above 140°F (60°C)
Above 135 degrees
-When do you add mirepoix to white stock? -Add the mirepoix a half hour before you drain the stock. -Add the mirepoix to the pot first. -Add the mirepoix after you add the bones to the pot. -Add the mirepoix an hour after the pot is boiling. -Add the mirepoix after the stock comes to a boil.
Add the mirepoix after the stock comes to a boil
Which of the following sauces cannot be made from demi-glace? -Périgourdin -Chasseur -Allemande -Bordelaise -Poivrade
Allemande
Which sauce contains allemande sauce, tomato paste and finished with monté au beurre? -Choron -Aurora -Chasseur -Cardinal -Hungarian
Aurora
Which of the following sauces are secondary or small sauces based on hollandaise? -Mornay, Nantua, Soubise and cheese -Spanish, Creole and Milanaise -Béarnaise, Maltaise, Foyot and Choron -Bordelaise, Marchand de Vin, Poivrade and Robert -Suprême, Allemande, Aurora and Albufera.
Bearnaise, Maltaise, Foyot, and Choron
Mornay sauce is a small sauce based on which of the following sauces? -Béarnaise -Espagnole -Hollandaise -Béchamel -Veloute
Bechamel
Which of the following sauces is NOT considered one of the five mother sauces? -Espagnole -Hollandaise -Béchamel -Velouté -Beurre blanc
Beurre blanc
Which of the following sauces is NOT a roux-based sauce? -Hungarian sauce -Soubise sauce -Beurre blanc sauce -Creole sauce -Spanish sauce
Beurre blanc sauce
Chef Vern's brown stock was very pale golden. What should he have done to make it dark brown? -Blanched the bones -Used food colorant -Used more mirepoix -Added an acid, such as wine -Caramelized the bones
Caramelized the bones
Which of the following sauces is called Hunter's sauce? - -Cardinal -Chasseur -Choron -Hungarian -Soubise
Chasseur
Which of the following ingredients would be a type of Asian mirepoix? -Onions, celery, ginger, garlic and peppers -Onions, celery, bok choy and ginger -Chopped garlic, ginger and scallions -Diced carrots, green bell peppers and red bell peppers -Celery, onions, garlic and scallions
Chopped garlic, ginger, and scallions
Béarnaise is a secondary sauce from hollandaise that is flavored with which of the following ingredients? -Heavy whipping cream -Blood orange juice and finely grated orange zest -Saffron -Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with white wine vinegar -Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with white wine vinegar and meat glace
Chopped shallots, fresh tarragon, fresh chervil, and crushed peppercorns with white wine vinegar
Which of the following sauces is cooked? - -Salsa -Mayonnaise -Chutney -Relish -Montpelier butter
Chutney
Beurre manie is made with which of the following ingredients? -Cold butter kneaded with flour -Melted butter plus flour cooked till thickened and colored -Melted butter with lemon juice -Cold butter mixed with shallots, garlic, parsley and white wine -Butter flavored with herbs, spices and essences
Cold butter kneaded with flour
What causes a well-made stock to congeal when chilled? -Herbs -Water -Bones -Mirepoix -Collagen
Collagen
What type of thickener has twice the thickening strength as flour part for part? -Polenta -Almond flour -Egg yolks -Corn starch -Gums
Corn starch
What type of sauce is made usually from one vegetable and some aromatics and is puréed before service? -Coulis -Relish -Chutney -Pico de gallo -Salsa
Coulis
With which of the following ingredients could you make fumet? -Venison bones -Veal knuckle bones -Crab and shrimp shells -Smoked ham hocks -Chicken backs and necks
Crab and shrimp shells
What type of glacz or reduction sauce is made from brown stock and brown sauce reduced by half? -Demi-glace -Glace de volaille -Jus lié -Glace de veau -Sauce zingara
Demi-glace
The "holy trinity" in Cajun cooking is a type of mirepoix that contains _______________. -Diced carrots, green bell peppers, and red bell peppers -Diced onions, celery and green bell peppers Your answer is correct. -Diced onions, celery and carrots with garlic -Diced celery, celeriac and green bell peppers -Diced onions, red bell peppers, and carrots
Diced onions, celery, and green bell peppers
Which ingredient used to make hollandaise contains the lecithin needed for the emulsification to occur? -Cayenne pepper -Lemon juice -Butter -Egg yolks -White wine vinegar
Egg yolks
Which of the following sauces is a roux-based sauce? -Beurre blanc -Chutney -Espagnole -Hollandaise -Jus lie
Espagnole
What is a sauce made from vegetable juice is sometimes called? -Glace -Essence -Gastrique -Coulis -Foam
Essence
A liaison thickens through gelatinization. T/F
False
Fish bones should be blanched before they are used for fish stock. T/F
False
To ensure that a stock has a consistent flavor each time it is prepared, use random pieces of meat, poultry, fish and vegetable trimmings. T/F
False
Aromatic vegetables, herb sachets and the proper ratios of ingredients to liquid give stocks _______________. -Flavor -Body -Mouthfeel -Color -Aroma
Flavor
Which of the following liquid sauces is NOT a broth? -Au jus -Tea -Nage -Essence -Foam
Foam
Which of the following sauces uses air as part of the presentation? -Glace -Foams -Oils -Coulis -Gastrique
Foams
Which of the following raw sauces would be the best choice for a grilled rib eye steak? -Maître d'hôtel butter -Pico de gallo -Mayonnaise -Relish -Basil oil
Maitre d'hotel butter
What is made by adding diced bacon or ham, and sometimes mushrooms and herbs, to celery, carrots and onions? -Mirepoix -Mise en place -Matignon -Mignonette -Allumette
Matignon
Soffrito is a type of _______________ used to add aromatics to this traditional Italian sauce. -Oil -Gastrique -Mirepoix -Coulis -Essence
Mirepoix
What is the name of the aromatic vegetables used in white and brown stocks? -Mirepoix -Allumette -Mise en place -Onion piqué -Concassée
Mirepoix
What is the name of the sauce that is a harmonious blend of fresh and dried chiles, spices, seeds, nuts and chocolate? -Basil pesto -Mole sauce -Tomatillo salsa -Romesco sauce -Asian peanut sauce
Mole sauce
To enhance flavor in a béchamel sauce, _______________ is used. -Onion piqué -Onion soubise -Onion brûlé -Onion sachet -Bouquet garni
Onion pique
What is generally the best oil with which to make a flavored oil? -Walnut oil -Sesame oil -Inexpensive salad oil -Extra-virgin olive oil -Peanut oil
Peanut oil
When cooling stock, what does the term "venting" mean? -Placing a stock pot in a sink filed with ice -Putting the stock pot in a freezer for an hour -Using an ice wand to cool -Placing the stock pot in a sink of cold water with blocks under it -Putting a hollow tub into the stock to vent it
Placing the stock pot in a sink of cold water with blocks under it
What reason could a stock be cloudy after completion? -Added mirepoix -Rapid boiling of stock for an hour -Blanched bones -Peels and trimmings from squash, cucumbers and other kitchen scraps -Added egg whites and shells
Rapid boiling of stock for an hour
What ingredient is used to give beurre rouge its distinctive red color? -Sautéed shrimp shells -Roasted red peppers -Beet juice -Tomato puree -Red wine
Red wine
Which of the following is the correct order of production for stock making? -Roast bones, start stock with hot water, skim, simmer, strain, cool -Roast bones, start stock with cold water, simmer, skim, strain, cool -Start with cold water, simmer, roast bones, strain, skim, store -Start with cold water, add mirepoix, simmer, add bones, skim, strain, cook and cool -Roast bones, add mirepoix, skim, simmer, strain, store and cool
Roast bones, start stock with cold water, simmer, skim, store
_______________ is made from flour cooked in equal parts butter. -Beurre blanc -Beurre manie -Slurry -Roux -Beurre rouge
Roux
What is the cheesecloth-wrapped seasoning called when making a stock? -Matignon -Sachet -Mirepoix -Mise en place -Allumette
Sachet
What sauce's ingredients are chicken velouté, cream, mushroom trimmings, salt and white pepper? -Espagnole sauce -Béchamel sauce -Hollandaise sauce -Suprême sauce -Tomato sauce
Supreme sauce
A stock has turned cloudy. What is the likely cause? -The bones were blanched prior to making the stock. -Starch was added to the stock. -The stock simmered for 8 hours. -Egg whites and shells were added to the stock. -The stock was made from hot water.
The stock was made from hot water
Besides browned mirepoix and bones, what else gives brown stock its darker color? -Red wine -Caramel coloring -Tomato paste -Bouquet garni -Food coloring
Tomato paste
A vegetable stock has no gelatin because it contains no animal products. T/F
True
When adding tomatoes to brown stock, tomato paste and purée can be used as a substitute. T/F
True
Which mother sauce family does Suprême, Allemande, and Normandy belong to? -Espagnole -Tomato -Hollandaise -Béchamel -Veloute
Veloute
