Stocks and Sauces

Finishing with butter refers to:

• Adding melted butter to a nearly completed sauce

• Adding solid butter to a nearly completed sauce

• Thickening a sauce using egg yolks and cream

• Swirling a liquid around the skillet to remove any cooked bits of food.

Which of the following should not be used to separate starch granules:

• Combing starch with sugar

• Coating starch granules with fat

• Mixing starch with boiling water to form a paste

• Mixing starch with cold water to form a paste

Which of the following should not be used to separate starch granules:

• Combing starch with sugar

• Coating starch granules with fat

• Mixing starch with boiling water to form a paste

• Mixing starch with cold water to form a paste

Which of the following thickeners will keep the liquid clear?

• Flour

• Cornstarch

• Tapioca

• Arrowroot

To make a white roux with 8 ounces of clarified butter, you will need:

• 8 ounces of flour

• 4 ounces of flour

• 2 cups of flour

• 2 cups of cornstarch

To create a thin sauce the proportion of ingredients that is correct is:

• 15mL flour, 15mL of fat, 30mL of liquid

• 30 mL flour, 15mL of fat, 15mL of liquid

• 15mL flour, 15mL of fat, 15mL of liquid

• None of the above

Another name for broth is:

• Bouillion

• Consomme

• Stock

• None of the above

A thickener made from equal amounts of butter and flour blended into a thick paste and rolled into a thick paste and rolled into small balls is called

• Roux

• White sauce

• Beurre manie

• All of the above

A thickener made from equal amounts of butter and flour blended into a thick paste and rolled into a thick paste and rolled into small balls is called

• Roux

• White sauce

• Beurre manie

• All of the above

Thickeners will loose their thickening power if overcooked

• True

• False