Culinary I Stocks, Sauces, & Soups Practice Exam

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• Which term describes a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock?
• Which practice is commonly used to concentrate flavor when creating tomato sauce derivatives?
• What is the difference between fond de veau and demi-glace?
• Which roux is cooked until very dark and has a nutty/roasted flavor, with the least thickening power?
• Bechamel is a grand sauce made from milk and white roux. Which of the following best describes its composition?
• Which soup is a savory soup with a tomato base?
• In stock clarification, the floating layer of impurities is removed to produce a clear broth. What is this layer called?
• Which statement describes jus?
• Which item is typically included in the mise en place for stock making?
• What is stock?
• Minestrone is described as a tomato-based vegetable soup. Which option best matches this description?
• Bouquet garni is best described as?
• Which emulsified sauce is created by whisking egg yolks into hot fat in a controlled manner?
• In raft-based clarification, what additional components are commonly included with the egg whites?
• Why should cream soups not be boiled?
• Velouté sauce is derived from which stock and thickened with which agent?
• Jus is best described as:
• Which two derivatives of Béchamel are commonly used and what are their typical uses?
• Which combination is traditionally used as classic clarifying ingredients for consommé?
• Which ingredients are typically used to flavor vegetable stock?
• Which of the following is NOT a classic clarifying ingredient for consommé?
• Which roux is cooked for 5-10 minutes and has a nutty, rich medium brown color?
• Which statement about Tomato Sauce is true?
• What is a sauce?
• Which soup is described as a tomato-based vegetable soup?
• Which stock is most commonly used as the base for Velouté sauce?
• Which mirepoix ratio is considered classic for stock making, and what is its purpose?
• Which is a thickened sauce made by puréing fruits or vegetables?
• Which statement about stock making is true?
• What is the general definition of a puree?
• What is glace in stockmaking?
• What is the recommended simmer temperature range for making stock?
• Which statement accurately describes boxed stock advantages?
• Demi-Glace is formed by combining espagnole with which component?
• Gumbo is a Creole soup made with which ingredient?
• Hollandaise is a grand sauce that is an emulsion made from which ingredients?
• What is remouillage in stock making?
• Which soup is a dessert soup?
• What role does acid play in stock reduction and sauce balance?
• Which technique involves gradually raising the temperature of an egg-based sauce by adding a small amount of hot liquid before incorporating the eggs?
• Which of the following is NOT one of the five mother sauces?
• Why should stock simmer gently rather than boil vigorously?
• Which term refers to a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as liquid in stock?
• Sweating bones before adding liquid primarily does what?
• How many 'mother sauces' are there?
• What is monter au beurre and when is it used?
• Which of the following is a Bechamel derivative?
• In stock clarification, the floating layer of impurities is called what?
• Au jus is defined as what?
• What is a common culinary use for consommé in fine dining?
• Ginataan is a type of what?
• After simmering, what should be done with the bouquet garni?
• What is a raft in consommé clarification?
• White stock is:
• When reducing demi-glace, what does nappe refer to?
• During consommé clarification, what is the function of the raft formed by egg whites, ground meat, and mirepoix?
• What ingredients are included in the raft used to clarify consommé?
• What is Soubise commonly used for?
• Mornay sauce is a derivative of which base sauce?
• Which sauce is a derivative of Hollandaise besides Bearnaise?
• How does bouillon differ from stock?
• Demi-glace is traditionally made using which two components?
• Bold sauces are paired with which type of meat?
• Which of the following is NOT a Bechamel derivative?
• Winter Melon is a type of what kind of soup?
• What is the primary purpose of the five mother sauces?
• Which of the following is NOT a derivative of Tomato Sauce?
• Compared to cream soups, puree soups are generally
• Name a classic example of a cream soup.
• What is the standard method for making a demi-glace and its reduction target?
• Which soup is a rich, creamy soup whose color and flavor come from lobster, shrimp, or crayfish?
• Which of the following describes chowder?
• Which statement about glace is true?
• Which statement best describes a bisque?
• In tomato sauce derivatives, what common adjustments are made to the mother sauce?
• Which ingredient is NOT typically used when making a traditional white stock?
• What does it mean for a sauce to reach nappe consistency?
• Mirepoix composition by percentage?
• Veloute is made using which combination of stock and roux color?
• Browning in stock preparation is used to:
• Which term describes a cold mixture of fresh herbs, spices, fruits, and/or vegetables used to finish dishes?
• Blanching in stock preparation is best described by:
• Which item is included in the stock ratio described for one gallon?
• Which type of soup includes cream soups and puree soups, such as bisques, chowders, and split pea soup?
• Which statement about consommé is true?
• Which statement best describes roux?
• Which of the following is a derivative of Veloute?
• Which thickener is made of equal parts flour and soft, whole butter, formed into small pea-sized balls and added to the cooking sauce to quickly thicken at the end?
• List the five mother sauces per classic French cuisine.
• Two safe methods for cooling stock are
• What is the purpose of using a bouquet garni in stock preparation?
• What is the proper method to strain hot stock to achieve clarity?
• Which category of soups is typically thickened with a roux and dairy?
• Chicken Noodle Soup and Minestrone are examples of which soup category?
• What is the term for a mixture of egg yolks and heavy cream used to finish sauces?
• Name a classic Velouté derivative that uses cream as a finishing component.
• Which item is NOT typical in vegetable stock?
• Brown Espagnole Sauce is a grand sauce made from which two components?
• Which mother sauce is typically used as the base for a cheesy sauce?
• Which stock is most appropriate as a base for seafood sauces and poaching liquid when a fish flavor is desired?
• A velouté uses which type of stock?
• What is the purpose of finishing a sauce with beurre monté (monter au beurre)?
• What is the term for a cold mixture of fresh herbs, spices, fruits, and/or vegetables?
• Which soup is pale pink or red in color and is made from puréed shellfish shells?
• Why is straining essential after simmering stock?
• What is the technique of slowly mixing a small amount of hot sauce into an eggs-and-cream mixture to temper it before adding to the sauce?
• Bearnaise is a derivative of which grand sauce?
• Lighter sauces are paired with white meat and foods cooked with light techniques (poaching or steaming). Which option best completes this pairing?
• Which stock is most commonly used as the base for Velouté sauce?
• Which of the following is a thickener used in sauces?
• Which soup is a clear, flavorful broth that has been clarified using a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brule?
• Which thickener consists of cornstarch mixed with cold liquid and must be dissolved before use?
• Which term refers to a hearty, thick soup that is not pureed before adding cream or milk and is usually thickened with roux and contains large pieces?
• Which statement best describes velouté sauce?
• Which roux is cooked for 3-5 minutes and develops a gold/yellow color with a nutty aroma?
• What is the function of a demi-glace in sauces?
• Which soup is a beet soup?
• Sweating has which effect on flavor development?
• Which sauce is a derivative of béchamel with cheese?
• Which soup is clarified by a raft?
• A saucier is?
• Which statement best describes White Roux?
• Which thickener is made of equal parts flour and soft butter and shaped into small pea-sized balls to thicken a sauce quickly?
• Aromatics are defined as which of the following?
• Which is the term for a mixture of raw butter and various flavoring ingredients, used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces?
• What is the thick puree sauce made from puréed fruits or vegetables called?
• Which statement accurately describes a clear soup?
• Which vegetables comprise mirepoix?
• Court Bouillon is best described as:
• Why should stocks be kept at a gentle simmer rather than a rapid boil?
• What finishes a velouté to create a cream-based derivative known as Sauce Supreme?
• Bouillon is defined as:
• Borscht is a soup featuring which main vegetable?
• What is the role of bouquet garni in stock making?
• Beurre Manie is best described as a thickener composed of what?
• Which option best matches the definition of Puree in culinary terms?
• Which of the following is a derivative of Brown Espagnole sauce?
• What is 'glace de viande' and its culinary use?
• What is the purpose of degreasing stock during simmering?
• Name a classic example of a clear soup.
• Which category includes Bisques, Chowders, and Split Pea Soup?
• Which stock bases can be used to make Veloute?
• Which soup type includes flavored stocks, broths, and consommes; for example, Chicken Noodle Soup, Minestrone?
• Which technique uses egg yolks and cream to thicken and enrich a sauce?
• What is the role of a bouquet garni in stock making?
• Which term refers to a very reduced stock used to glaze dishes and deepen flavor?
• Cream soups are typically thickened with which combination?
• What is the primary role of mirepoix in stock making?
• Demi-Glace is described as which of the following?
• Bordelaise sauce is derived from which base?
• Which term is used as a sauce for roasted meats, such as in a French Dip sandwich?
• What ingredient is essential for clarifying consommé with a raft?
• Which classic velouté derivative is finished with cream to create a richer sauce?
• Which statement accurately describes a sauce?
• Vegetable stock darkening can be achieved by adding which ingredients?
• Which method is used to improve color and flavor by roasting bones?
• Fumet refers to:
• How many types of roux are commonly recognized?
• What is the primary difference between white stock and brown stock?
• What is bouquet garni and its purpose?
• Bouquet garni and sachet depices are types of what?
• What is the base composition of velouté sauce?
• What is the standard ratio for a basic roux?
• Brown stock is described as:
• In a roux, flour and fat are combined in which proportion?
• Which soup is hearty, not pureed, and typically thickened with a roux, containing large pieces of the main ingredient?
• Which roux is cooked until it is very dark, developing a nutty/roasted flavor and having the least thickening power?
• Which statement best describes how a bisque and a chowder differ?
• Which is NOT one of the four essential parts of stock?
• Sachet depices is defined as?
• Using 8 lbs bones, 6 qts water, and 1 lb mirepoix yields how much chicken stock?
• In the preparation of consommé, what is the function of the raft?
• What is the purpose of deglacer (deglazing) a pan when making stock or sauce?
• What is consommé commonly understood to be in terms of clarity?
• What is the purpose of degreasing stock?
• Which soup is typically hearty and thick with large pieces, and is usually not pureed?
• Which soup is a clear, clarified broth or stock?
• Which component of the raft helps trap impurities and clarify the stock?
• Which soup is thickened by starch found in the main ingredient and is coarser than a cream soup?