True or False

Chicken and fish bones must be blanched before being used

to make stock
False

True or False
When blanching bones for stock, you should first rinse the
bones, then place them in cold water.
True

True or False
It is OK to add tomatoes when making brown stock.
True

True or False
The major difference between making brown stock and
making white stock is browning the bones and mirepoix.
True

True or False
Gelatin extracted from bones is an important component of
a good stock because it gives the stock body.
True

True or False
When you are making stock, it is all right to let it boil as long
as you have skimmed it carefully.
False

True or False
Bones to be used in brown stocks should be rinsed or
blanched before being used.
False

True or False
Strained, hot stock should be placed in the refrigerator
immediately, so that it will cool.
False

True or False
Most vegetable stocks should be cooked for 1 1/2 to 2
hours.
False

True or False
If properly refrigerated, stocks will keep for 2 to 3 weeks.
False

True or False
It is not necessary to have a roux and a liquid at the same
temperature when they are combined.

True

True or False
A brown roux is made the same way as a white roux except
it is cooked longer.
True

True or False
Raw butter is sometimes added to a sauce to enrich it.
True

True or False
Because lemon juice makes sauce curdle it is rarely used as
a seasoning for sauces.
False

True or False
Espagnole is made by combining equal parts demi-glace
and brown stock and reducing it by half.
False

True or False
A small Sauce is made by adding one or more flavoring
ingredients to a Leading sauce.
True

True or False
Black butter is clarified butter heated until it is black in
color.
False

True or False
Because of the danger of food poisoning, Hollandaise Sauce
must be held at 180 degrees F.
False

True or False
In the production of Bearnaise Sauce, melted butter is
beaten very slowly into egg whites.
True

True or False
The main difference between pan gravy and jus is that jus is
not thickend with a roux.
True

Leading Sauce: Bechamel - (Liquid) __________ - (Thickening

agent) _________.
milk - white roux

Leading Sauce: Veloute - (Liquid) __________ - (Thickening

agent) - __________.
white stock - white or blonde roux

Leading Sauce: Espagnole - (liquid) __________ - (Thickening

agent) - __________.
brown stock - brown roux

Leading Sauce: Tomato - (liquid) __________ - (Thickening

agent) - __________.
tomato and stock - none or roux

Leading Sauce: Hollandaise - (liquid) __________ - (Thickening

agent) - __________.
clarified butter - egg yolks

To make a gallon of white stock, you need:

a. 1 gallon of water, 2-3 lb. bones, 1 lb mirepoix.
b. 5-6 qt. water, 5-6 lb. bones, 1 lb mirepoix.
c. 5-6 qt. water, 2-3 lb. bones, 1 lb mirepoix.
d. 1 gallon of water, 4 lb bones, 2 lb mirepoix.
b. 5-6 qt. water, 5-6 lb. bones, 1 lb mirepoix.

Some of the herbs most frequently used in a sachet for

stocks include:
a. Thyme, parsley, bay leaf.
b. Parsley, basil, sachet.
c. Thyme, tarragon, bay leaf.
d. Sage, cloves, peppercorns.
e. All of the above.
a. Thyme, parsley, bay leaf.

Recommended simmer time for beef and veal stock is:

a. 1-3 hours
b. 3-4 hour
c. 6-8 hours
d. 10-12 hours
c. 6-8 hours

Recomended simmering time for fish stock is:

a. 15-20 minutes
b. 30-4 minutes
c. 1-2 hours
d. 2-3 hours
b. 30-4 minutes

Chicken stock should be simmered for about:

a. 30-60 minutes
b. 1-2 hours
c. 3-4 hours

d. 6-8 hours
e. none of the above
c. 3-4 hours

The technque used to make meat glaze from stock is

called:
a. straining
b. viande
c. reduction
d. dilution
e. tempering
c. reduction

To makee a white roux with 8 oz. of clarified butter, you will

need:
a. 8 oz flour
b. 4 oz flour
c. 1 cup flour
d. 2 cups cornstarch
a. 8 oz flour

A thickening agent made of the same ingredients as roux

but made without cooking is:
a. slurry
b. whitewash
c. beurre manie
d. liaison
c. beurre manie

Sauces that are to be frozen should be thickened with:

a. cornstarch
b. either cornstarch or roux
c. waxy maize
d. arrowroot
c. waxy maize

A liason is added to a sauce:

a. at the begining of cooking
b. at the end of cooking
c. at anytime during cooking
d just before the sauce is reduced
b. at the end of cooking

The process of reduction may be used in sauce making for

the purpose of:
a. concentrating the sauce
b. correcting th texture of a sauce
c. concentrating flavoring ingredients to be added to a
sauce
d. all of the above
d. all of the above


If you start with 1 pint of white wine and reduce it au sec.
you will have,
a. 1/2 pint of liquid
b. 4 oz of liquid
c. 5 1/3 ounces of liquid
d. none of the above
d. none of the above

Compound butter is:

a. raw butter mixed wih flavoing ingredients
b. brown butter mixed with flavoring ingredients
c. another name for clairified butter
d. a mixture equal parts raw butter and flour
a. raw butter mixed wih flavoing ingredients

The ratio of egg and butter in Hollandaise is approximately:

a. 2 egg yolks per pound of clarified butter
b. 6 egg yolks per pound of clairified butter
c. 9 egg yolks per pound of clairified butter
d. none of the above
b. 6 egg yolks per pound of clairified butter

Which of the following sentences are you least likely to

encounter as you read the introduction to a book on stock
and sauces written by an expert on these subjects?
a. The French word for stock is fond, which means
foundation or base.
b. In classsical cuisine, the most basic of all skills is the
ability to prepare good stocks.
c. A good stock is the foundation of soups, sauces, and most
braised foods or stews.
d. Stock production is as important today in American
kitchens as it was 100 years ago in French kitchens.
d. Stock production is as important today in American
kitchens as it was 100 years ago in French kitchens.

Stock preparation has lost much of its importance in

mordern kitchens because __________.
a. more food today is served without sauces
b. the reliance on portion-cut meat has made bones a rarity
in many modern kitchens
c. stock preparation requires extra labor, which most
modern restaurants are unable to provide
d. all of the above
d. all of the above

In which of the following was has stock production been

simplified since the days of Escoffieer?
a. Stocks are cooked for a shorter time.
b. The number and variety of ingredients in stocks have

been simpliefied.
c. Chefs no longer bother to tie their vegatables for a stock
into a bundle.
d. all of the above.
d. all of the above

The definition of a stock contains all of the following

components except __________.
a. liquid
b. thickened
c. clear and thin
d. flacored by soluble substances
b. thickened

A stock may be flavored by cooking ___________.

a. vegetables
b. seasonings
c. meat, poultry, fish, and their bones
d. all of the above
d. all of the above

Which of the following statements is true about stock

ingredients?
a. All stocks derive their flavor from bones.
b. Bones from lean white fish make the best fish stock.
c. Fumet is a flavorful veal stock often made with wine.
d. Th color of a brown stock comes from a well cooked roux.
b. Bones from lean white fish make the best fish stock.

__________ gives body to a stock.

a. Wine
b. Gelatin
c. Mirepoix
d. A bouquet garni or sachet
b. Gelatin

If Chef Knochen want his stock to have as much body as

possible, he will use __________.
a. whole bones
b. knuckle bones
c. bones from older animals
d. all of the above
b. knuckle bones

When Rico chilled his stock, it didn't solidify like the stocks
of the other students in his class. Apparently, Rico's stock
contains less ___________ than his classmates' stocks.
a. meat
b. gelatin
c. acid products
d. carots and more onions and celery

b. gelatin

If a stock is flavored with meat instead of bones, it is known

as a __________.
a. soup
b. broth
c. sauce
d. mirepoix
b. broth

Chef Legume's standard mirepoix contains all of the

following vegetables except __________.
a. celery
b. onions
c. carrots
d. potatoes
d. potatoes

The standard proportions of ingregients in mirepoix are

_________.
a. 50% onions, 25% celery, and 25% carrots
b. 25% onions, 50% celery, and 25% carrots
c. 25% onions, 25% celery, and 50% carrots
d. none of the above
a. 50% onions, 25% celery, and 25% carrots

Which set of words completes the following is sentence

correctly? When chef Legume makes a white mirepoix, he
substitutes ________ or ________.
a. potatoes, celery
b. mushrooms, carrots
c. light roux, dark roux
d. fish or chicken, beef or veal
b. mushrooms, carrots

Which of the following is least likely to be found in a bouqet

garni?
a. leek
b. celery
c. cloves
d. parsley stems
c. cloves

Which of the following is least likely to be found in a

sachet?
a. garlic
b. dried thyme
c. peppercorns
d. bay leaf
a. garlic

Whish set of words completes the following sentence

correctly? The ingredients in a ________ are ________. a.
mirepoix, tied in a bundle
b. bouqet garni, contained in a cheesecloth bag
c. sachet, cut into small pieces and browned before they are
added to a stock
d. none of the above
d. none of the above

The correct propotion of basic ingredients in a stock is _____

% bones, _____% mirepoix, and _____% water.
a. 10, 50, 100
b. 50, 10, 100
c. 100, 10, 50
d. 50, 100, 10
b. 50, 10, 100

When Chef Fond makes a brown stock, he uses all of the

following except __________.
a. wine b. bones
c. mirepoix
d. tomato product
a. wine

When Chef Meade makes a fish stock, she uses all of the
following except __________.
a. wine
b. bones
c. mirepoix
d. tomato product
d. tomato product

If Chef Meade wants her vegetable stock to be as clear as

possible, then she should not use ________.
a. potatoes
b. winter squash
c. sweet potatoes
d. all of the above
d. all of the above

Which of the following statements is true about vegetable

stocks?
a. The best times for cooking vegetable stocks are between
30 and 45 minutes.
b. Brussels sprouts, cauliflower, and artichokes produce a
stock with a mild flavor and odor.
c. Unless green, leafy vegetables (such as spinach) are
cooked for a long time, they develop an unpleasant flavor.
d. Sweating vegetables in a small amount of oil or butter
before adding them to water gives them a sharper, more
distinct flavor.

a. The best times for cooking vegetable stocks are between

30 and 45 minutes.

The purpose of blanching bones before using them to make

a stock is to _________.
a. kill bacteria
b. rid them of impurities that cause cloudiness
c. soften them so the will release more flavor
d. all of the above
b. rid them of impurities that cause cloudiness

Chef Scarabee was watching his students prepare a basic

white stock. To which of his students did the Chef say, "Keep
up the good work; you're doing a fine job!"? a. John, who
started his stock with hot water to speed up the extraction
process.
b. Yoko, who carefully skimmed the scum that rose to the
surface of her stock to keep it clear.
c. Paul, who cooled his stock slowly so it would not become
contaminated with bacteria.
d. Linda, who simmered her fish stock for 5 hours to extract
the full flavor from the bones.
b. Yoko, who carefully skimmed the scum that rose to the
surface of her stock to keep it clear.

Which set of words completes the following sentence

correctly? ________ bones should be simmered for
approximately ________.
a. Fish, 6 to 8 hours
b. Chicken, 3 to4 hours
c. Beef and veal, 30 to 45 minutes
d. none of the above
b. Chicken, 3 to4 hours

Flavored oils should be refrigerated because ___________.

a. the flavor develops better under refrigeration.
b. botulism could develop in unrefrigerated flavored oils. c.
the oil will become rancid if left at room temperature.
d. None of the above. Flavored oils are best stored at room
temperature.
b. botulism could develop in unrefrigerated flavored oils.

Stock will keep for __________ if properly refrigerated.

a. 2 to 3 days
b. 1 week
c. 2 to 3 weeks
d. indefinitely
a. 2 to 3 days

The difference between brown stocks and white stocks is

that ________.

a. the bones and mirepoix in a brown stock are brown

b. the bones in a brown stocks are larger and from older
animals
c. a brown stock is simmered for a shorter time than a white
stock
d. a white stock is started in hot water and brown stock is
started in cold water
a. the bones and mirepoix in a brown stock are brown

You would be required to deglaze a pan if you were making

a __________ stock.
a. fish
b. white
c. brown (d) all of the above
c. brown

Which of the following statements is true about reduction?

a. Reduction takes place during the venting process.
b. A reduce stock has more body than a nonreduced stock.
c. A stock is reduced to decrease the amount of gelatin it
contains.
d. Reduction takes place when the flavor of an overly strong
stock is reduced by the addition of water or wine.
b. A reduce stock has more body than a nonreduced stock.

A properly prepared glaze or glace __________.

a. will coat the back of a spoon.
b. is solid and rubbery when refrigerated
c. has been reduced by three-fourths or more
d. all of the above
d. all of the above

Which of the following statements is a correct answer to the

following questions? "Describe one characteristic or use of a
glaze or glace?"
a. If you add water to a glaze, it will taste exactly like the
stock from which it was reduced.
b. A glace is often used in the preparation of desserts
requiring multiple layers and complex frostings.
c. It is necessary to add only a small amount of a glaze to
most recipes because glazes are so concentrated.
d. A glaze and a glace are not the same. A glaze is used as a
topping and a glace is used as a flavor enhancer.
c. It is necessary to add only a small amount of a glaze to
most recipes because glazes are so concentrated.

Which of the following is paired correctly?

a. meat glaze - glace de viande
b. fish glaze - glace de poisson
c. chicken glaze - glace de volaille
d. none of the above

d. none of the above

A base __________.
a. is produced in the kitchen.
b. can be better than a poorly made stock.
c. will produce a high quality product if it contains a high
proportion of salt.
d. cannot be improved with the addition of mirepoix, a
sachet, bones, or meat trimmings.
b. can be better than a poorly made stock

A sauce adds __________ to foods.

a. moistness
b. flavor and richness
c. appearance, interest, and appetite appeal
d. all of the above
d. all of the above

Which of the following is not one of the three main

categories of ingredients of a sauce?
a. liquid
b. mirepoix
c. thickening agent
d. addtional seasonings and flavorings
b. mirepoix

A sacue should do all of the following except __________.

a. work like a seasoning.
b. accent the flavor of food.
c. enhance the flavor of food.
d. dominate the food is accompanies.
d. dominate the food is accompanies

The most frequently used sauces are based on __________.

a. bases
b. glaces
c. stocks
d. reductions
c. stocks

Which leading or Mother sauce is paired incorrectly with its

liquid ingredient?
a. Bechemal - milk
b. Veloute - white stock
c. Hollandaise - clarified butter
d. Espagnole - tomato plus white stock
d. Espagnole - tomato plus white stock

Which of the following statements is false?

a. A good roux should be stiff, not runny or pourable.
b. A roux is a cooked mixture of two parts fat to one part

flour.
c. The finest roux-based sauces use clarified butter as their
fat ingredient.
d. A roux will change color--from white, to blond, and finally
to dark--the longer it is cooked.
b. A roux is a cooked mixture of two parts fat to one part flour.

Which of the following statements is true?

a. Roux is another name for beurre manie.
b. When adding a roux to a liquid, the roux may be cold or
warm.
c. Flour is often browned so that it has greater thickening
power in a roux.
d. Shortening can be used in place of butter to avoid a
sauce that produces a "fuzzy" feeling in the mouth.
b. When adding a roux to a liquid, the roux may be cold or
warm.

Which of the following is not recomended to thicken

sauces?
a. whitewash
b. bread crumbs
c. instant starches
d. vegetable purees or ground nuts
a. whitewash

To reduce a sauce au sec means to reduce it until it is

__________.
a. dry or nearly dry.
b. only half its former volume.
c. only three-fourths of its former volume.
d. clearly more flavor than before it was reduced.
a. dry or nearly dry

The purpose of deglazing a pan is to __________.

a. dissolve particles of cooked food remaining on the bottom
of the pan.
b. give an attractive shine to the product that has been
cooked in the pan.
c. remove the glace that remains in the pan before it begins
to lose its flavor.
d. sanitize it so that it can be used to make another sauce
without having to wash it.
a. dissolve particles of cooked food remaining on the bottom
of the pan

If a sacue is finished by the process called "monter au

beurre," it means that __________ has been added to it. a.
roux
b. butter

c. heavy cream
d. an egg-cream liaison
b. butter

Which of the following leading sauce - thickening agent

combinations is correct?
a. Veloute - heavy cream
b. Hollandaise - egg yolks
c. Bechemel - brown roux
d. Espagnole - white or blond roux
b. Hollandaise - egg yolks

Which of the following leading sauce - liquid combination is

incorrect?
a. Bechamel - milk
b. Hollandaise - butter
c. Veloute - white stock
d. Espanole - tomato sauce
d. Espanole - tomato sauce

Liquid + thickening agent = ___________.

a. Small Sauce
b. Leading Sauce
c. Main Small Sauce
d. Secondary Leading White Sauce
b. Leading Sauce

Leading Sauce + additional flavorings = __________.

a. Small Sauce.
b. Leading Sauce.
c. Main Small Sauce.
d. Secondary Leading White Sauce.
a. Small Sauce

Demi-glace __________.
a. has been reduced by half
b. is a well flavored brown sacue
c. has been thicken with roux or cornstarch or left
unthickened
d. all of the above
d. all of the above

Which set of words completes the following sentence

correctly? If chef Fox wants to make ________ Sauce, she
should begin with ________ Sauce.
a. Mornay, Tomato
b. Creole, Bechamel
c. Bordelaise, Espagnole
d. Normandy, Brown Stock
c. Bordelaise, Espagnole

Which of the following is not a standard of quality for

sauces?
a. flavor
b. piquancy
c. appearance
d. consistency and body
b. piquancy

Which of the following is not an ingredient in the plain

Bechamel Sauce that is used today?
a. milk
b. flour
c. stock
d. butter
c. stock

Veloute Sacue can be made with __________ Stock.

a. fish
b. chicken
c. white veal
d. all of the above
d. all of the above

Which of the following lists contains a sauce that is not a

small sauce?
a. Poulette, Aurora, Shrimp, Ivory (Albufera)
b. Normandy, Anchovy, Hungarian, Venetian
C. Curry, Mushroom, Bercy, Herb, Horseradish
d. none of the above
d. none of the above

Espagnole or Brown Sauce is __________.

a. given flavor and richness with mirepoix.
b. more complicated to make than Bechamel or Veloute
Sauce.
c. the starting point for the hearty, flavored sauces that
accompany red meat.
d. all of the above
d. all of the above

Fond lie is __________.

a. the same as demi-glace
b. considered a small sauce
c. the foundation for tomato coulis
d. a brown stock thickened lightly with cornstarch
d. a brown stock thickened lightly with cornstarch

Small sauces (such as Bordelaise, Robert, Charutier, and

Chassseur) are made by adding ingredients such as wine,
onion, pickles, or mushrooms to ___________.
a. Fond Lie

b. Demi-glace
c. Tomato Sauce
d. clarified butter
b. Demi-glace

Which of the following small sauces is paired correctly with

its distinguishing ingredient?
a. Bordelaise - truffles
b. Charcutiere - pickles
c. Lyonnaise - mushrooms
d. Marchand de vin - white wine
b. Charcutiere - pickles

If Chef Beausoleil has added onion, celery, green pepper,

garlic, lemon rind, thyme, and a bay leaf to a sauce pan of
Tomato Sauce, then she is making __________ Sauce.
a. Creole
b. Spanish
c. Periguex
d. Portugaise
a. Creole

A puree of vegetables or fruits used as a sauce is known as

a __________.
a. coulis
b. jus lie
c. Beurre Blanc
d. Beurre Rouge
a. coulis

The process of clarifying butter removes its __________.

a. water
b. butterfat
c. milk solids
d. both a and c
d. both a (water) and c (milk solids)

A compound butter is made by __________.

a. whipping butter, vinegar, and wine together.
b. browning butter until its water and milk solids evaporate.
c. softening raw butter and mixing it with a flavoring
ingredient.
d. adding coulis to a combination of clairfied butter and red
or white wine.
c. softening raw butter and mixing it with a flavoring
ingredient

Meuniere Butter is served over _________.

a. fish
b. beef

c. chicken
d. vegetable
a. fish

Which of the following is not one of the four ingredients in

Maitre d'Hotel Butter?
a. butter
b. lemon juice
c. black pepper
d. chopped parsley
c. black pepper

n emulsion is a(n) ___________.

a. uniform mixture of two unmixable liquids
b. mixture that has been boil, cooled, and then boiled again
c. solid ingredients thoroughly mixed into a liquid
ingredient
d. liquid that has enough body to stick to the back of a
spoon
a. uniform mixture of two unmixable liquids

Which of the following statements is true about Hollandaise

Sauce?
a. The egg in Hollandaise thickens by coagulation. (b) The
classic version of Hollandaise is flavored only with lemon
juice
c. An advantage of Hollandaise is its high holding
temperature that discourages the growth of bacteria and
allows it to be kept as serving temperature of several
hours.
d. none of the above
d. none of the above

As Chef Heineken explained how to make Hollandaise Sauce

to his students, she said all of the following except
__________.
a. If your sauce curdles, try adding a teaspoon of water and
beating vigorously.
b. Make sure your peppercorn, salt, and vinegar reduction is
cooled before you add the beaten egg yolks. c. Use the
freshest eggs possible, and beat their yolks in a roundbottomed stainless steel bowl containing your reduction
over hot water.
d. Have your clarified butter as hot as possible, add it all at
once to your egg yolk and reduction mixture in the bowl,
and whip vigorously.
d. Have your clarified butter as hot as possible, add it all at
once to your egg yolk and reduction mixture in the bowl, and
whip vigorously.

Bordelaise Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Espagnole - (principle Flavoring) Reduction of
red wine, shallots, pepper, herbs

Mousseline Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Hollandaise - (principle Flavoring) Whipped
cream

Supreme Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Chicken - (principle Flavoring) Heavy cream

White Wine Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Fish Veloute - (principle Flavoring) White Wine

Mushroom Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Chicken, Veal Veloute , Fish Veloute or
Espagnole - (principle Flavoring) Mushrooms

Charcutiere Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Espagnole - (principle Flavoring)
WhipReduction of white wine and onion

Allemande Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Veal Veloute or Chicken Veloute - (principle
Flavoring) Liason, Lemon juice

Madeira Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Espagnole - (principle Flavoring) Madeira wine

Creole Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Tomato - (principle Flavoring) Onion, celery,
green pepper, garlic

Mornay Sauce(small sauce) - ________(leading Sauce) _________(principle Flavoring)

(leading Sauce) Bechamel - (principle Flavoring) Cheese
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For a more flavorful broth, use cuts of meat from the shank, neck, or shoulder.

A.True
B.False
Clear soups include...
A.Broths(Missed)
B.Consommes
C.Cream soups
D.Bisques
If the consomme is cloudy, it can be clarified a second time. But the second
clarification should only be done once. Why?
A.The reduction process will make the consomme's flavor overpowering
B.The egg whites remove some of the flavor and richness
C.The consomme could develop a burnt taste
As the consomme is clarified, the clearmeat ingredients and impurities rise to the
surface. These ingredients eventually form a...
A.Raft
B.Concassee
C.Slurry
D.Coulis
When making a broth-based vegetable soup, all the ingredients should be added at
the beginning to extract as much flavor as possible.
A.True
B.False
How do you turn a broth into a broth-based soup?
A.Add a garnish such as vegetables or meat
B.No change is necessary
C.Cook vegetables and/or meats in broth to add flavor, body, and texture
According to Auguste Escoffier, this soup uses poultry, game or fish for a base and
is thickened with rice, lentils, espagnole sauce, or bread soaked in boiling salted
water.
A.Bisque
B.Cullises
C.Chowder
A consomme is a stock or broth that has been clarified to remove impurities so that
it is crystal clear.
A.True
B.False

What should you do with a reheated consomme that has small dots of fat on the
surface?
A.Clarify it again
B.Throw it out
C.Remove the dots of fat by blotting them with a piece of paper towel
When it comes to preparing soups, garnishes can either be decoration or a critical
component of the final product--such as noodles in chicken noodle soup.
A.True
B.False
When a raft of clearmeat forms over a simmering consomme, you should make a
hole in the center so that the liquid can bubble through and extract more flavors.
A.True
B.False
Thick soups include...
A.Cream soups(Missed)
B.Puree soups
C.Bisques
D.Chowders
A soup's quality is determined by...
A.Flavor
B.Appearance(Missed)
C.Texture(Missed)
D.Clarity
Puree soups are generally made from starchy vegetables or legumes.
A.True
B.False
How long should a consomme be simmered?
A.30 minutes
B.1 to 1 1/2 hours
C.2 to 2 1/2 hours
When making a consomme, the egg whites for the clearmeat should be whipped
until slightly frothy.
A.True
B.False
How does a broth differ from a stock?
A.They are the same
B.Broths have more impurities
C.Broths are made with meat as well as bones
The most common cream soups are those made from vegetables cooked in a liquid
that is thickened with starch and pureed.
A.True

B.False
A consomme should be...
A.Thick and creamy
B.Crystal clear
C.Cold
a clear soup starts with a stock or broth is true
This ingredient is used to clarify consommes and add flavor. It's made of egg whites,
ground meat, mirepoix, herbs, spices, and an acidic product such as tomatoes or
lemon juice.
A.Raft
B.Oignon brule
C.Clearmeat
According to Escoffier, this is a shellfish soup cooked with mirepoix as a base and
thickened with rice.
A.Chowder
B.Bisque
C.Cullises
You should wait until a raft forms before stirring the consomme.
A.True
B.False
What is a concassee?
A.A type of pureed soup
B.A peeled, seeded, and diced tomato
C.Charred onion halves
Unlike stocks, broths can be served as finished dishes.
A.True
B.False
This term is sometimes used to describe any strongly flavored consomme.
A.Double consomme
B.Concassee
C.Bisque
Which is the largest component by volume in a typical vinaigrette?
A.Oil
B.Vinegar
Egg yolks contain what special emulsifier?
A.Riboflavin
B.Lecithin
C.Cholesterol
An emulsion consists of which two phases?

A.Dispersed & continuous phases

B.Scattered & stable phases
C.Stable & unstable phases
What do sauces add to a dish?
A.Flavor
B.Color
C.Texture
D.Sheen(Missed)
E.Moisture
How do you make a chaud-froid?
A.Add gelatin to a warm sauce (such as bechamel or veloute)
B.Clarify a stock and add enough gelatin to achieve the desired strength
C.Bring a sauce to a simmer and add a small amount of diluted cornstarch
The standard vinaigrette ratio is 3 parts oil to 1 part vinegar.
A.True
B.False
A vinaigrette is a stable emulsion.
A.True
B.False
Dairy-based sauces are used as salad dressings or dips.
A.True
B.False
How do you prevent a puree from weeping a clear liquid as it sits?
A.Bring sauce to a simmer and add a small amount of diluted arrowroot or
cornstarch
B.Add flour
C.Cook with gelatin
Chutneys, relishes, and compotes are examples of:
A.Coulis and purees
B.Salsas
C.Miscellaneous cold sauces
What does it mean to "bloom gelatin"?
A.Adding gelatin to a small amount of cold liquid and allowing the mixture to sit
until the gelatin granules absorb the liquid
B.Boiling gelatin in water
C.Dissolving gelatin with an acid such as lem
MEAT
What cut of beef is traditionally used to make corned beef?
A.Short Ribs

B.Skirt Steak
C.New York Strip
D.Brisket
What kind of round beef is in the song "On Top of Spaghetti"?
A.Corned Beef
B.Meatball
C.Roast
D.Steak