CCA CCA Stocks, Sauces & Soups 2

Question 1

Hollandaise sauce is an example of which type of emulsion?

Accepted Answer

Semi-permanent emulsion

Answer

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?

Accepted Answer

130–140°F (54–60°C)

Answer

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?

Accepted Answer

Roux

Answer

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?

Accepted Answer

Cream soups are finished with cream or milk; purée soups are thickened by puréeing starchy vegetables

Answer

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?

Accepted Answer

A sugar and vinegar reduction used to balance rich or fatty dishes

Answer

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.

(CCA) Certified Chef Associate Practice Test

(CCA) Certified Chef Associate Practice Test

CCA CCA Stocks, Sauces & Soups 2