FSS 1223 Ch 11 Test Questions with Correct Answers Latest Update

FSS 1223 Ch 11 Test Questions with Correct Answers Latest Update 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 - Answers 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 - Answers Peanut oil _______________ is made from flour cooked in equal parts butter. -Beurre blanc -Beurre manie -Slurry -Roux -Beurre rouge - Answers Roux A liaison thickens through gelatinization. T/F - Answers 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 - Answers 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. - Answers 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 - Answers 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 - Answers Red wine Which mother sauce family does Suprême, Allemande, and Normandy belong to? -Espagnole -Tomato -Hollandaise -Béchamel -Veloute - Answers Veloute Which of the following sauces is called Hunter's sauce? - -Cardinal -Chasseur -Choron -Hungarian -Soubise - Answers Chasseur -When do you add mirepoix to white stock? -Add the mirepoix a half hour before you drain the stock. -Add the mirepoix to the pot first. -Add the mirepoix after you add the bones to the pot. -Add the mirepoix an hour after the pot is boiling. -Add the mirepoix after the stock comes to a boil. - Answers Add the mirepoix after the stock comes to a boil Which of the following sauces uses air as part of the presentation? -Glace -Foams -Oils -Coulis -Gastrique - Answers Foams The "holy trinity" in Cajun cooking is a type of mirepoix that contains _______________. -Diced carrots, green bell peppers, and red bell peppers -Diced onions, celery and green bell peppers Your answer is correct. -Diced onions, celery and carrots with garlic -Diced celery, celeriac and green bell peppers -Diced onions, red bell peppers, and carrots - Answers Diced onions, celery, and green bell peppers Fish bones should be blanched before they are used for fish stock. T/F - Answers False Which of the following sauces is NOT a roux-based sauce?