Stocks, Sauces, and Soups Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Stocks, Sauces, and Soups flashcards as text
What ingredient forms the 'raft' that clarifies consommé during the clarification process?
Answer: Clearmeat of ground lean meat, mirepoix, acid, and egg whites
The clearmeat mixture rises to form a raft as proteins coagulate, trapping impurities and clarifying the stock beneath it.
Demi-glace is traditionally produced by combining and reducing equal parts of which two components?
Answer: Espagnole sauce and brown veal stock
Demi-glace is made by combining equal parts Espagnole sauce and brown veal stock and reducing the mixture by half to concentrate flavor.
Velouté sauce is prepared by thickening which liquid with a blond roux?
Answer: White stock (veal, chicken, or fish)
Velouté is a mother sauce made by thickening a white stock — veal, chicken, or fish — with a blond roux, resulting in a smooth, velvety texture.
Why is an acid such as vinegar or white wine sometimes added when preparing stock?
Answer: To extract collagen from bones and convert it to gelatin
Adding an acid helps break down collagen in the bones, facilitating its conversion to gelatin, which gives stock its body and richness.
What is the correct sequence of steps when preparing a cream of vegetable soup?
Answer: Sweat aromatics → add liquid → cook vegetable → purée → add cream
Cream soups follow the sequence of sweating aromatics first to develop flavor, then adding liquid and cooking the vegetable, puréeing, and finishing with cream.
In sauce-making, a 'liaison' is defined as which type of thickening and enriching agent?
Answer: A mixture of egg yolks and heavy cream added to finish a sauce
A liaison is a mixture of egg yolks and heavy cream that enriches and slightly thickens a sauce when added off heat, preventing curdling from direct heat.
Which soup is traditionally made from shellfish, thickened with rice or bread historically, and strained to a smooth, velvety texture?
Answer: Bisque
A bisque is a classic French cream soup made from shellfish, historically thickened with rice, and strained until silky-smooth and velvety.