ACF Stocks, Sauces, and Soups 1 â Questions and Answers
Question 1: What is the primary purpose of blanching bones before making white stock?
- To add flavor to the stock
- To remove impurities and blood from the bones (Correct answer)
- To tenderize the bones for faster cooking
- To reduce total stock cooking time
Correct answer: To remove impurities and blood from the bones
Blanching bones removes blood, soluble proteins, and impurities that would cloud the finished stock.
Question 2: Which of the following is one of the five classical French mother sauces?
- Hollandaise (Correct answer)
- BĂ©arnaise
- Bordelaise
- Chasseur
Correct answer: Hollandaise
Hollandaise is one of the five mother sauces codified by Escoffier, along with Béchamel, Velouté, Espagnole, and Sauce Tomat.
Question 3: What is the standard ratio of fat to flour by weight when making a roux?
- 1 part fat to 1 part flour (Correct answer)
- 2 parts fat to 1 part flour
- 1 part fat to 2 parts flour
- 3 parts fat to 1 part flour
Correct answer: 1 part fat to 1 part flour
A standard roux is made with equal parts fat and flour by weight (1:1 ratio) to create a uniform thickening agent.
Question 4: Which type of stock is produced by using roasted bones and caramelized mirepoix?
- White stock (fond blanc)
- Fumet de poisson
- Brown stock (fond brun) (Correct answer)
- Court bouillon
Correct answer: Brown stock (fond brun)
Brown stock (fond brun) is made from roasted bones and caramelized mirepoix, which gives it a deep brown color and rich, complex flavor.
Question 5: What is a consommé?
- A thickened cream soup finished with a liaison
- A perfectly clarified, crystal-clear stock (Correct answer)
- A puréed vegetable potage
- A cold soup made from raw blended vegetables
Correct answer: A perfectly clarified, crystal-clear stock
Consommé is a stock that has been clarified using a clearmeat (ground meat, mirepoix, acid, and egg whites) to produce a perfectly clear liquid.
Question 6: Classic French mirepoix consists of which combination of vegetables?
- Onion, carrot, and leek
- Onion, celery, and carrot (Correct answer)
- Carrot, leek, and turnip
- Onion, celery, and bell pepper
Correct answer: Onion, celery, and carrot
Classic mirepoix is composed of 50% onion, 25% celery, and 25% carrot and serves as the aromatic base for stocks, soups, and sauces.
Question 7: What is the typical simmering time for a chicken stock to achieve optimal flavor and gelatin extraction?
- 30 minutes to 1 hour
- 3 to 4 hours (Correct answer)
- 8 to 12 hours
- 18 to 24 hours
Correct answer: 3 to 4 hours
Chicken stock is simmered for 3 to 4 hours to maximize gelatin and flavor extraction without over-extracting bitter compounds from the bones.
ACF Stocks, Sauces, and Soups 1
What is the primary purpose of blanching bones before making white stock?