CCA Stocks, Sauces & Soups Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Stocks, Sauces & Soups flashcards as text
Which of the following is the correct ratio of bones to water when making a classic white stock?
Answer: 1 lb bones to 2 qt water
The standard ratio for white stock is approximately 1 lb of bones to 2 quarts of water to achieve proper gelatin extraction and flavor.
What is the French mother sauce made from a white roux and milk?
Answer: Béchamel
Béchamel is a French mother sauce made by whisking hot milk into a white roux of butter and flour.
What is the primary purpose of skimming a stock during cooking?
Answer: To remove impurities and fat
Skimming removes the gray foam and fat that rise to the surface, resulting in a cleaner, clearer stock.
Which of the following is NOT a component of classic mirepoix?
Answer: Leek
Classic mirepoix consists of onion, celery, and carrot in a 2:1:1 ratio; leeks are not part of the standard formula.
A sauce made from brown stock thickened with a brown roux is called:
Answer: Espagnole
Espagnole (brown sauce) is a French mother sauce made from brown stock and brown roux, often with tomato paste.
What cooking technique is used to clarify consommé?
Answer: Using a clearmeat raft
Consommé is clarified using a clearmeat mixture containing lean ground meat, mirepoix, egg whites, and acid, which forms a raft that traps impurities.