Bake and Theory Final Quiz

What are the five mother sauces?

• Béchamel espagnole tomate hollandaise veal 

• Béchamel estoufade tomate hollandaise velouté 

• Béchamel espagnole tomate hollandaise velouté

• Béchamel espagnole tomate hollandaise volaille 

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

• In a brown stock the bones are roasted first 

• brown stock is made from beef bones while a white stock is made from chicken bones

• In a brown stock the vegetables are browned first 

• A brown stock is made from veal bones while a white stock is made from fish bones 

The purpose of breading food is.... 

• To promote crispness and appearance 

• •   

  To retain moisture 

• To protect food and fat 

• All of the above 

White roux is cooked ____ minutes. 

• 4-5 

• 1-2 

• 3-4

Brown roux us also known as ?

• Estoufade

• Espagnole

• Brown roux

• tomate

The ingredients that a chowder contains (and a bisque does not) are.... 

• Corn and milk or cream 

• Fish and milk or cream 

• Shellfish and milk or cream 

• Potatoes and milk or cream 

True/ False? Question: When making stock you use the following ratio:Water 100%Bones 50%Mirepoix 10% 

 

1. A roux is made using equal amounts of __________ and fat. 

These may come from animal or vegetable fats. It can also be in liquid or solid form.

They generally add sweetness and flavor, create tenderness and fineness of texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality (by retaining moisture), act as a creaming agent with fats, and provide food for yeast.