415C Stocks, Soups & Sauces 1

Question 1

What is the standard mirepoix ratio used when making a white stock?

Accepted Answer

2 parts onion, 1 part carrot, 1 part celery

Answer

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'?

Accepted Answer

A bundle of fresh herbs tied together and used to flavour stocks and soups

Answer

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?

Accepted Answer

85–93°C

Answer

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?

Accepted Answer

Brown stock bones are roasted before simmering; white stock bones are not

Answer

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?

Accepted Answer

Mornay

Answer

Mornay sauce is béchamel with grated cheese added, making it a classic derivative of the mother sauce.

Red Seal Cook 415C Practice Test