CCA CCA Stocks, Sauces & Soups 1 — Questions and Answers
Question 1: Which of the following is the correct ratio of bones to water when making a classic white stock?
- 1 lb bones to 1 qt water
- 1 lb bones to 2 qt water (Correct answer)
- 2 lb bones to 1 qt water
- 3 lb bones to 1 qt water
Correct 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.
Question 2: What is the French mother sauce made from a white roux and milk?
- Velouté
- Espagnole
- BĂ©chamel (Correct answer)
- Hollandaise
Correct answer: BĂ©chamel
BĂ©chamel 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?
- To add flavor
- To remove impurities and fat (Correct answer)
- To reduce the liquid volume
- To incorporate the mirepoix
Correct answer: To remove impurities and fat
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?
- Onion
- Celery
- Carrot
- Leek (Correct answer)
Correct answer: Leek
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:
- Velouté
- Espagnole (Correct answer)
- BĂ©chamel
- Hollandaise
Correct answer: Espagnole
Espagnole (brown sauce) is a French mother sauce made from brown stock and brown roux, often with tomato paste.
Question 6: What cooking technique is used to clarify consommé?
- Reduction
- Straining through cheesecloth
- Using a clearmeat raft (Correct answer)
- Adding egg yolks
Correct 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.
CCA CCA Stocks, Sauces & Soups 1
Which of the following is the correct ratio of bones to water when making a classic white stock?