Basic Questions On Food Theory! Quiz

17 Questions | Total Attempts: 467

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Basic Questions On Food Theory! Quiz


Questions and Answers
  • 1. 
    What are the five mother sauces?
    • A. 

      Bechemel espagnole tomate hollandaise veal

    • B. 

      Bechemel estoufade tomate hollandaise veloute

    • C. 

      Bechemel espagnole tomate hollandaise veloute

    • D. 

      Bechemel espagnole tomate hollandaise volaille

  • 2. 
    • A. 

      In a brown stock the bones are roasted first

    • B. 

      A brown stock is made from beef bones while a white stock is made from chicken bones

    • C. 

      In a brown stock the vegetables are browned first

    • D. 

      A brown stock is made from veal bones while a white stock is made from fish bones

  • 3. 
    The purpose of breading food is....
    • A. 

      To retain moisture

    • B. 

      To protect food and fat

    • C. 

      To promote crispness and appearance

    • D. 

      All of the above

  • 4. 
    What is a remouillage?
    • A. 

      A type of soup

    • B. 

      A secondary stock

    • C. 

      A vegetable dish

    • D. 

      A rice entree

  • 5. 
    White roux is cooked ____ minutes.
    • A. 

      1-2

    • B. 

      3-4

    • C. 

      4-5

  • 6. 
    When making stock you use the following ratio:Water 100%Bones 50%Mirepoix 10%
    • A. 

      True

    • B. 

      False

  • 7. 
    A roux is made using equal amounts of __________ and fat.
  • 8. 
    Blond roux is cooked ____ minutes.
    • A. 

      1-2

    • B. 

      2-3

    • C. 

      3-4

  • 9. 
    Brown roux is cooked ______+ minutes.
  • 10. 
    Brown roux is also known as
    • A. 

      Estoufade

    • B. 

      Espagnole

    • C. 

      Estupido

  • 11. 
    A liaison is made using 1 part egg yolk, ___ parts 35% cream
  • 12. 
    Hollandaise = butter + e___ y____
  • 13. 
    Espagnole = brown stock (estouffade) + b______ r_______
  • 14. 
    Veloute = white stock + b____ r____
  • 15. 
    Tomate sauce= tomato + stock + b____ r_____
  • 16. 
    The ingredients that a chowder contains (and a bisque does not) are....
    • A. 

      Potatoes and milk or cream

    • B. 

      Fish and milk or cream

    • C. 

      Shellfish and milk or cream

    • D. 

      Corn and milk or cream

  • 17. 
    Which answer has the stocks listed below translated in the correct order?1 Fond de Veau2 Estoufade3. Fond de Volaille4 Fumet de Poisson5 Court Boullion
    • A. 

      Chicken Stock Vegetable Stock Veal Stock Fish Stock Beef Stock

    • B. 

      Veal Stock Beef Stock Fish Stock Vegetable Stock Chicken Stock

    • C. 

      Veal Stock Beef Stock Chicken Stock Fish Stock Vegetable Stock

    • D. 

      Beef Stock Chicken Stock Vegetable Stock Fish Stock Veal Stock