Basic Questions On Food Theory! Quiz

A roux is a mixture used as a thickening agent in cooking. It is made by combining equal amounts of flour and fat, typically butter or oil. The flour helps to absorb the fat and create a smooth, thick paste-like consistency. This mixture is then cooked to various degrees, resulting in different types of roux used in different dishes. The flour provides the necessary starch to thicken sauces, soups, and gravies, while the fat adds flavor and richness to the mixture.

The correct answer is "egg yolks" because hollandaise sauce is made by combining melted butter with egg yolks. The egg yolks provide the rich and creamy texture to the sauce. The other options, such as "egg yolk," "gg olk," and "gg olks," are variations or abbreviations of the correct answer.

The five mother sauces are bechemel, espagnole, tomate, hollandaise, and veloute.

The correct answer is "brown roux." Espagnole is a classic French brown sauce that is made by combining brown stock (estouffade) with a brown roux. A roux is a mixture of equal parts fat (usually butter) and flour, which is cooked until it reaches a brown color. The brown roux adds thickness and richness to the sauce, giving it a deep flavor. It is important to note that "Brown Roux" and "rown oux" are variations of the correct answer, emphasizing the importance of using a properly cooked brown roux in making Espagnole sauce.

Brown roux is a mixture of flour and fat that is cooked until it reaches a dark brown color. It is commonly used as a base for sauces and soups. Espagnole is one of the five mother sauces in French cuisine, and it is made by combining brown roux with a rich brown stock. Therefore, Espagnole is the correct answer as it refers to the sauce made with brown roux.

The given answer is true because when making stock, the ratio mentioned is commonly used. Water is used as the base and makes up 100% of the stock. Bones, which provide flavor and nutrients, make up 50% of the stock. Mirepoix, a mixture of diced onions, carrots, and celery, adds aromatic flavors and makes up 10% of the stock. This ratio helps create a well-balanced and flavorful stock.

Breading food serves multiple purposes. Firstly, it helps to retain moisture in the food, preventing it from drying out during cooking. Secondly, the breading acts as a protective layer, keeping the food and any added fat from direct contact with the cooking surface. This helps to prevent burning and ensures even cooking. Lastly, breading promotes crispness and enhances the appearance of the food, providing a desirable texture and visual appeal. Therefore, the correct answer is "all of the above".

A remouillage is a secondary stock. In culinary terms, a stock is a liquid made by simmering ingredients such as bones, vegetables, and herbs in water. A secondary stock, like a remouillage, is made by reusing the bones and ingredients from a previous stock and simmering them again to extract more flavor. This process allows for maximum flavor extraction and is often used in professional kitchens to reduce waste and create rich, flavorful stocks.

The correct answer is "blond roux, blonde roux, lond oux, Blond Roux". Veloute is a type of sauce that is made by combining white stock with a blond roux. A blond roux is made by cooking flour and butter together until it turns a light golden color. This mixture is then combined with the white stock to create a veloute sauce. The variations in spelling (blond roux, blonde roux, lond oux, Blond Roux) are all acceptable and refer to the same ingredient.

The correct answer is "blond roux, blonde roux, Blond Roux, lond oux". In the context of making tomato sauce, a blond roux is a mixture of equal parts fat (usually butter) and flour that is cooked until it reaches a light golden color. It is used as a thickening agent in sauces and soups, and in this case, it is added to the tomato and stock to create a rich and flavorful sauce.

White roux is cooked for 1-2 minutes. This is because white roux is made by cooking flour and butter together until they form a smooth paste. Cooking it for 1-2 minutes is usually enough to remove the raw taste of the flour and achieve the desired pale color. Overcooking it for longer periods of time can cause the roux to darken and develop a nutty flavor, which is more suitable for making a brown roux.

In a brown stock, the bones are roasted first. This process of roasting the bones adds a rich, deep flavor and color to the stock. Roasting the bones caramelizes the natural sugars in the bones, resulting in a darker, more flavorful stock. This is different from a white stock, where the bones are not roasted and the stock remains lighter in color and flavor.

A liaison is a mixture used to thicken sauces and soups. In this case, the liaison is made using 1 part egg yolk and 3 parts 35% cream. This means that for every 1 part of egg yolk, you need to add 3 parts of the cream. The cream helps to create a smooth and creamy texture while the egg yolk adds richness and helps to bind the ingredients together.

Chowder is a type of soup that typically contains potatoes and milk or cream, while a bisque does not. A bisque is a smooth and creamy soup made from shellfish, such as lobster or crab, and does not traditionally include potatoes or corn. Therefore, the correct answer is potatoes and milk or cream.

The correct answer is Veal Stock, Beef Stock, Chicken Stock, Fish Stock, Vegetable Stock. This is the correct order because it follows the order in which the stocks are listed in the question. The question lists the stocks as Fond de Veau (Veal Stock), Estoufade (Beef Stock), Fond de Volaille (Chicken Stock), Fumet de Poisson (Fish Stock), and Court Boullion (Vegetable Stock). The answer option Veal Stock, Beef Stock, Chicken Stock, Fish Stock, Vegetable Stock matches this order exactly.

Brown roux is cooked for 20 minutes.

Blond roux is cooked for 3-4 minutes. This is the correct answer because blond roux is made by cooking equal parts of flour and fat together until it reaches a light golden color. Cooking it for 3-4 minutes allows the flour to cook and removes the raw taste, while still maintaining a light color. Cooking it for longer than 4 minutes may result in a darker roux, which is used for different recipes.