Basic Questions On Food Theory! Quiz

17 Questions | Total Attempts: 604

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Basic Questions On Food Theory! Quiz

What do you understand with Food Theory? Food theory is the notion that good foods should only be in upscale restaurants. You should be able to experience good food in the privacy of your own home. This quiz is focused on what are the five mother sauces, what is the purpose of breading food, how long does it take to cook brown roux, and what are the ingredients in chowder. This quiz will teach you about food theory. All the best.


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. 
    What is the difference between a white stock and a brown stock?
    • 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

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