EOPA Stocks, Sauces, and Soups 2B

All stocks need which of the following?

• Main flavoring ingredient

• Salt

• Sugar

• Herbs

When using beef bones, which of the following are the best to use?

• Knuckle and joins bones

• Rib bones

• The skull

• The femur

Which of the following vegetables should NOT be used in a stock?

• Potatoes

• Tomatoes

• Leeks

• Carrots

The golden color of a white stock is the result of which ingredient?

• Carrots

• Onions

• Celery

• Parsnips

Which of the following is NOT a method of treating the bones prior to using them to create a stock?

• Blanching

• Roasting

• Sweating the bones

• Leaching

Which of the following characteristics is NOT added to a food with the addition of a sauce?

• Flavor

• Moisture

• Visual appeal

• Tenderness

A roux is a thickener made of equal parts of which of the following?

• Flour and fat

• Flour and cream

• Fat and cream

• Fat and vinegar

Which of the following is NOT a type of roux?

• White roux

• Blond roux

• Brown roux

• Cream roux

A liaison is composed of which of the following ratios of heavy cream and egg yolk?

• 3 to 1

• 2 to 1

• 4 to 1

• 1 to 1

To make the white mirepoix used in the sauce velouté demonstration, which of the following ingredients was substituted for carrots?

• Onions

• Leeks

• Celery

• Mushrooms