ACF Stocks, Sauces, and Soups 3

Question 1

What is beurre blanc?

Accepted Answer

A butter-based emulsion sauce built on a white wine and vinegar reduction

Answer

A white veal bone stock used in classical French cooking

Answer

A white roux used as the base for béchamel sauce

Answer

A cold cream-based dessert sauce flavored with vanilla

Question 2

What does the French technique 'monter au beurre' (mounting with butter) accomplish in sauce-making?

Accepted Answer

Finishing a sauce by whisking cold whole butter pieces into it for richness and shine

Answer

Thickening a sauce at the start with a flour-butter roux

Answer

Clarifying butter before incorporating it into the sauce

Answer

Adding melted butter at the beginning of preparation for flavor

Question 3

What does 'skimming' a stock refer to during the simmering process?

Accepted Answer

Removing fat, gray foam, and impurities that rise to the surface

Answer

Reducing the stock by increasing heat to a rolling boil

Answer

Passing the finished stock through a fine-mesh strainer

Answer

Rapidly cooling the stock in an ice bath after cooking

Question 4

Which of the following is a small sauce (secondary sauce) derived directly from béchamel?

Accepted Answer

Mornay

Answer

Bordelaise

Answer

Béarnaise

Answer

Sauce Véronique

Question 5

According to food safety standards, at what maximum temperature must cooked stocks be stored to prevent bacterial growth?

Accepted Answer

41°F (5°C) or below

Answer

50°F (10°C) or below

Answer

55°F (13°C) or below

Answer

60°F (15.6°C) or below

Question 6

What is a court bouillon?

Accepted Answer

A quickly prepared aromatic poaching liquid made with water, wine or vinegar, and mirepoix

Answer

A long-simmered veal bone stock reduced to a glaze

Answer

A double-strength reduction of demi-glace

Answer

A clarified fish stock used for aspic

Question 7

What most commonly causes hollandaise sauce to break (separate) during preparation?

Accepted Answer

Overheating the egg yolks or adding butter too quickly during emulsification

Answer

Adding the clarified butter too slowly over the egg yolks

Answer

Starting with refrigerator-cold egg yolks before whisking

Answer

Adding lemon juice before incorporating any butter