CCA CCA Stocks, Sauces & Soups 2 — Questions and Answers
Question 1: Hollandaise sauce is an example of which type of emulsion?
- Temporary emulsion
- Permanent emulsion
- Semi-permanent emulsion (Correct answer)
- Oil-in-water emulsion
Correct answer: Semi-permanent emulsion
Hollandaise is a semi-permanent emulsion of butter and egg yolks that can break if not held at the correct temperature.
Question 2: What is the correct temperature range for holding a finished hollandaise sauce?
- 100–110°F (38–43°C)
- 130–140°F (54–60°C) (Correct answer)
- 145–155°F (63–68°C)
- 160–165°F (71–74°C)
Correct answer: 130–140°F (54–60°C)
Hollandaise must be held between 130–140°F to prevent bacterial growth while avoiding scrambling the egg yolks.
Question 3: Which thickening agent is made from equal parts fat and flour cooked together?
- Slurry
- Roux (Correct answer)
- Beurre manié
- Liaison
Correct answer: Roux
A roux is a cooked mixture of equal parts fat and flour used as a thickening agent for sauces and soups.
Question 4: What distinguishes a cream soup from a purée soup?
- Cream soups are always cold
- Cream soups are finished with cream or milk; purée soups are thickened by puréeing starchy vegetables (Correct answer)
- Cream soups never contain vegetables
- Purée soups always require a roux
Correct answer: Cream soups are finished with cream or milk; purée soups are thickened by puréeing starchy vegetables
Cream soups are thickened with a velouté or béchamel base and finished with cream, while purée soups derive their thickness from puréed starchy vegetables.
Question 5: What is a gastrique?
- A cold butter sauce
- A sugar and vinegar reduction used to balance rich or fatty dishes (Correct answer)
- A type of meat glaze
- A liaison of egg yolks and cream
Correct answer: A sugar and vinegar reduction used to balance rich or fatty dishes
A gastrique is a sweet-and-sour reduction of caramelized sugar and vinegar used to finish sauces for rich proteins like duck or foie gras.
Question 6: Which sauce is the derivative of Espagnole made by reducing it with additional stock?
- Bordelaise
- Demi-glace (Correct answer)
- Marchand de vin
- Robert sauce
Correct answer: Demi-glace
Demi-glace is made by combining equal parts Espagnole and brown stock then reducing by half, creating a rich, glossy sauce.
CCA CCA Stocks, Sauces & Soups 2
Hollandaise sauce is an example of which type of emulsion?