415C Stocks, Soups & Sauces 1 — Questions and Answers
Question 1: What is the standard mirepoix ratio used when making a white stock?
- 1 part onion, 1 part carrot, 1 part celery
- 2 parts onion, 1 part carrot, 1 part celery (Correct answer)
- 1 part onion, 2 parts carrot, 1 part celery
- Equal parts of 4 vegetables
Correct answer: 2 parts onion, 1 part carrot, 1 part celery
The classic mirepoix ratio is 2 parts onion to 1 part carrot and 1 part celery, providing a balanced aromatic base.
Question 2: What is a 'bouquet garni'?
- A garnish of fresh herbs placed on a finished dish
- A bundle of fresh herbs tied together and used to flavour stocks and soups (Correct answer)
- A dried herb and spice mixture used in rubs
- A French term for a vegetable side dish
Correct answer: A bundle of fresh herbs tied together and used to flavour stocks and soups
A bouquet garni is a bundle of fresh herbs (typically thyme, bay leaf, and parsley stems) tied together and added to stocks or soups during cooking.
Question 3: At what temperature should a white chicken stock be simmered?
- Rapidly boiling at 100°C
- 85–93°C (Correct answer)
- 60–70°C
- 74°C exactly
Correct answer: 85–93°C
Stock should be simmered gently at 85–93°C to extract flavour and gelatin without emulsifying fat and clouding the liquid.
Question 4: What is the difference between a white stock and a brown stock?
- Brown stock uses fish bones; white stock uses chicken
- Brown stock bones are roasted before simmering; white stock bones are not (Correct answer)
- White stock has cream added; brown stock does not
- They are identical — only the name differs by region
Correct answer: Brown stock bones are roasted before simmering; white stock bones are not
Brown stocks use roasted bones and caramelized mirepoix, producing a darker colour and richer, more complex flavour than white stocks.
Question 5: Which of the following is a derivative of béchamel sauce?
- Hollandaise
- Velouté
- Mornay (Correct answer)
- Espagnole
Correct answer: Mornay
Mornay sauce is béchamel with grated cheese added, making it a classic derivative of the mother sauce.
Question 6: What ratio of fat to flour is used to make a standard roux?
- 1 part fat to 2 parts flour by weight
- 1 part fat to 1 part flour by weight (Correct answer)
- 2 parts fat to 1 part flour by weight
- 3 parts fat to 1 part flour by weight
Correct answer: 1 part fat to 1 part flour by weight
A standard roux uses equal parts fat and flour by weight, creating the thickening base for sauces and soups.
415C Stocks, Soups & Sauces 1
What is the standard mirepoix ratio used when making a white stock?