CCA CCA Stocks, Sauces & Soups

Question 1

Which of the following is the correct ratio of bones to water when making a classic white stock?

Accepted Answer

1 lb bones to 2 qt water

Answer

The standard ratio for white stock is approximately 1 lb of bones to 2 quarts of water to achieve proper gelatin extraction and flavor.

Question 2

What is the French mother sauce made from a white roux and milk?

Accepted Answer

Béchamel

Answer

Béchamel is a French mother sauce made by whisking hot milk into a white roux of butter and flour.

Question 3

What is the primary purpose of skimming a stock during cooking?

Accepted Answer

To remove impurities and fat

Answer

Skimming removes the gray foam and fat that rise to the surface, resulting in a cleaner, clearer stock.

Question 4

Which of the following is NOT a component of classic mirepoix?

Accepted Answer

Leek

Answer

Classic mirepoix consists of onion, celery, and carrot in a 2:1:1 ratio; leeks are not part of the standard formula.

Question 5

A sauce made from brown stock thickened with a brown roux is called:

Accepted Answer

Espagnole

Answer

Espagnole (brown sauce) is a French mother sauce made from brown stock and brown roux, often with tomato paste.

(CCA) Certified Chef Associate Practice Test