PREPARATION OF BROWN SAUCES

1. What is the main thickening agent used in making a brown sauce?

• A. Cornstarch

• B. Roux

• C. Cream

• D. Egg yolk

2. Which of the following ingredients is NOT typically part of a mirepoix?

• A. Carrots

• B. Onions

• C. Celery

• D. Garlic

4. Which stock is most commonly used for making traditional brown sauce?

• A. Chicken stock

• B. Beef stock

• C. Fish stock

• D. Vegetable stock

3. What is the recommended cooking time for simmering brown sauce to develop its flavor?

• A. 30 minutes

• B. 1 hour

• C. 2-4 hours

• D. 8 hours

5. What is the first step in making a brown sauce?

• A. Browning the roux

• B. Simmering the stock

• C. Browning the bones and vegetables

• D. Adding tomato paste