CC Stocks, Sauces & Soups 2

Question 1

Which of the following is NOT one of the five classical French mother sauces?

Accepted Answer

Bordelaise

Answer

Béchamel

Answer

Hollandaise

Answer

Velouté

Question 2

What is the thickening base of a classical béchamel sauce?

Accepted Answer

A white roux of equal parts cooked butter and flour

Answer

A cornstarch slurry whisked into hot milk

Answer

A liaison of egg yolks and heavy cream

Answer

Arrowroot dissolved in warm milk

Question 3

What liquid base is used to make a velouté sauce?

Accepted Answer

White or blond stock (veal, chicken, or fish)

Answer

Whole milk or half-and-half

Answer

Heavy cream reduced by half

Answer

Tomato purée blended with butter

Question 4

What is the proper technique for 'tempering' egg yolks when incorporating them into a hot sauce?

Accepted Answer

Slowly add small amounts of hot liquid to the egg yolks while whisking constantly before combining

Answer

Whisk the egg yolks vigorously into the boiling sauce all at once

Answer

Beat the egg yolks with ice water before adding them to the hot sauce

Answer

Mix egg yolks with cold cream and pour into the sauce while stirring over high heat

Question 5

What is a roux and what are its three stages based on cooking time?

Accepted Answer

A cooked mixture of equal parts fat and flour; stages are white, blond, and brown (dark)

Answer

A reduction of stock and herbs; stages are light, medium, and dark reduction

Answer

A mixture of cream and egg yolks; stages are thin, medium, and thick liaison

Answer

A clarified butter preparation; stages are whole, drawn, and clarified

Question 6

What does the term 'nappe' describe when evaluating the consistency of a finished sauce?

Accepted Answer

The sauce coats the back of a spoon and a line drawn through it holds its shape

Answer

The sauce pours freely from a ladle like water

Answer

The sauce is thick enough to hold a piped shape at room temperature

Answer

The sauce sets into a firm gel when refrigerated overnight

Question 7

What is a 'liaison' in classical French sauce-making and when is it added?

Accepted Answer

A mixture of egg yolks and heavy cream added off the heat to enrich and lightly thicken a sauce

Answer

A mixture of cold butter pieces swirled into the sauce to add gloss

Answer

A fine-mesh straining technique to remove impurities from the finished sauce

Answer

A reduction of wine and shallots used as a flavor base before building the sauce