FSS-1223 CH 11 TEST QUESTIONS & ANSWERS
SOLVED 100% CORRECT!!
What type of sauce is made usually from one vegetable and some aromatics
and is puréed before service?
-Coulis
-Relish
-Chutney
-Pico de gallo
-Salsa Answer - Coulis
What is generally the best oil with which to make a flavored oil?
-Walnut oil
-Sesame oil
-Inexpensive salad oil
-Extra-virgin olive oil
-Peanut oil Answer - Peanut oil
_______________ is made from flour cooked in equal parts butter.
-Beurre blanc
-Beurre manie
,-Slurry
-Roux
-Beurre rouge Answer - Roux
A liaison thickens through gelatinization.
T/F Answer - False
Béarnaise
is a secondary sauce from hollandaise that is flavored with which of the
following ingredients?
-Heavy whipping cream
-Blood orange juice and finely grated orange zest
-Saffron
-Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with
white wine vinegar
-Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with
white wine vinegar and meat glace Answer - Chopped shallots, fresh tarragon,
fresh chervil, and crushed peppercorns with white wine vinegar
A stock has turned cloudy. What is the likely cause?
-The bones were blanched prior to making the stock.
-Starch was added to the stock.
-The stock simmered for 8 hours.
-Egg whites and shells were added to the stock.
-The stock was made from hot water. Answer - The stock was made from hot
water
, Chef Vern's brown stock was very pale golden. What should he have done to
make it dark brown?
-Blanched the bones
-Used food colorant
-Used more mirepoix
-Added an acid, such as wine
-Caramelized the bones Answer - Caramelized the bones
What ingredient is used to give beurre rouge its distinctive red color?
-Sautéed shrimp shells
-Roasted red peppers
-Beet juice
-Tomato puree
-Red wine Answer - Red wine
Which mother sauce family does Suprême, Allemande, and Normandy belong
to?
-Espagnole
-Tomato
-Hollandaise
-Béchamel
-Veloute Answer - Veloute
SOLVED 100% CORRECT!!
What type of sauce is made usually from one vegetable and some aromatics
and is puréed before service?
-Coulis
-Relish
-Chutney
-Pico de gallo
-Salsa Answer - Coulis
What is generally the best oil with which to make a flavored oil?
-Walnut oil
-Sesame oil
-Inexpensive salad oil
-Extra-virgin olive oil
-Peanut oil Answer - Peanut oil
_______________ is made from flour cooked in equal parts butter.
-Beurre blanc
-Beurre manie
,-Slurry
-Roux
-Beurre rouge Answer - Roux
A liaison thickens through gelatinization.
T/F Answer - False
Béarnaise
is a secondary sauce from hollandaise that is flavored with which of the
following ingredients?
-Heavy whipping cream
-Blood orange juice and finely grated orange zest
-Saffron
-Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with
white wine vinegar
-Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with
white wine vinegar and meat glace Answer - Chopped shallots, fresh tarragon,
fresh chervil, and crushed peppercorns with white wine vinegar
A stock has turned cloudy. What is the likely cause?
-The bones were blanched prior to making the stock.
-Starch was added to the stock.
-The stock simmered for 8 hours.
-Egg whites and shells were added to the stock.
-The stock was made from hot water. Answer - The stock was made from hot
water
, Chef Vern's brown stock was very pale golden. What should he have done to
make it dark brown?
-Blanched the bones
-Used food colorant
-Used more mirepoix
-Added an acid, such as wine
-Caramelized the bones Answer - Caramelized the bones
What ingredient is used to give beurre rouge its distinctive red color?
-Sautéed shrimp shells
-Roasted red peppers
-Beet juice
-Tomato puree
-Red wine Answer - Red wine
Which mother sauce family does Suprême, Allemande, and Normandy belong
to?
-Espagnole
-Tomato
-Hollandaise
-Béchamel
-Veloute Answer - Veloute
