Basic Questions On Food Theory! Quiz
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- 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
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