ACF Stocks, Sauces, and Soups 2

Question 1

What ingredient forms the 'raft' that clarifies consommé during the clarification process?

Accepted Answer

Clearmeat of ground lean meat, mirepoix, acid, and egg whites

Answer

Gelatin dissolved in cold water

Answer

Cornstarch slurry added off heat

Answer

Heavy cream and salt mixed together

Question 2

Demi-glace is traditionally produced by combining and reducing equal parts of which two components?

Accepted Answer

Espagnole sauce and brown veal stock

Answer

Velouté sauce and white chicken stock

Answer

Béchamel sauce and heavy cream

Answer

Tomato sauce and red wine reduction

Question 3

Velouté sauce is prepared by thickening which liquid with a blond roux?

Accepted Answer

White stock (veal, chicken, or fish)

Answer

Whole milk or cream

Answer

Heavy cream only

Answer

Brown stock or demi-glace

Question 4

Why is an acid such as vinegar or white wine sometimes added when preparing stock?

Accepted Answer

To extract collagen from bones and convert it to gelatin

Answer

To prevent bacterial growth during simmering

Answer

To season and balance the final flavor profile

Answer

To act as a natural clarifying agent

Question 5

What is the correct sequence of steps when preparing a cream of vegetable soup?

Accepted Answer

Sweat aromatics → add liquid → cook vegetable → purée → add cream

Answer

Add liquid → cook vegetable → sweat aromatics → purée → add cream

Answer

Purée raw vegetable → add liquid → sweat aromatics → add cream

Answer

Add cream → sweat aromatics → cook vegetable → add liquid → purée

Question 6

In sauce-making, a 'liaison' is defined as which type of thickening and enriching agent?

Accepted Answer

A mixture of egg yolks and heavy cream added to finish a sauce

Answer

A paste of equal parts softened butter and flour (beurre manié)

Answer

A reduction of white wine and vinegar used as a sauce base

Answer

A stock made from fish bones and aromatics

Question 7

Which soup is traditionally made from shellfish, thickened with rice or bread historically, and strained to a smooth, velvety texture?

Accepted Answer

Bisque

Answer

Chowder

Answer

Velouté soup

Answer

Broth-based consommé