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

1 lb bones to 1 qt water

Answer

2 lb bones to 1 qt water

Answer

3 lb bones to 1 qt water

Question 2

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

Accepted Answer

Béchamel

Answer

Velouté

Answer

Espagnole

Answer

Hollandaise

Question 3

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

Accepted Answer

To remove impurities and fat

Answer

To add flavor

Answer

To reduce the liquid volume

Answer

To incorporate the mirepoix

Question 4

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

Accepted Answer

Leek

Answer

Onion

Answer

Celery

Answer

Carrot

Question 5

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

Accepted Answer

Espagnole

Answer

Velouté

Answer

Béchamel

Answer

Hollandaise

Question 6

What cooking technique is used to clarify consommé?

Accepted Answer

Using a clearmeat raft

Answer

Reduction

Answer

Straining through cheesecloth

Answer

Adding egg yolks