G10 level 2

Which of the following is NOT a type of fried egg?

• Sunny Side Up

• Over Medium

• Scrambled

• Over Hard

What is the main thickening agent in Béchamel sauce?

• Cornstarch

• Flour

• Egg yolk

• Gelatin

Which stock is made from browned bones and vegetables?

• White Stock

• Brown Stock

• Fish Stock

• Vegetable Stock

What is the main ingredient in Velouté sauce?

• Milk

• Chicken or fish stock

• Egg yolk

• Butter

What is the correct ratio of fat to flour when making roux?

• 1:3

• 1:2

• 1:1

• 2:1

Which of the following is an example of a cold sauce?

• Hollandaise

• Mayonnaise

• Tomato sauce

• Velouté

What is the ideal simmering time for fish stock?

• 8-10 hours

• 3-4 hours

• 1-2 hours

• 45 minutes to 1 hour

What is the best way to store cooked stocks?

• Leave them at room temperature overnight

• Store in an uncovered pot in the fridge

• Store in a covered container and refrigerate

• Keep them in a hot area

What happens if you boil eggs too long at high temperatures?

• The eggs will remain soft and fluffy

• The yolk may turn green due to iron sulfide formation

• The egg whites will turn into liquid

• The shell will dissolve completely

Why should sauces be stirred constantly while cooking?

• To prevent lumps

• To make them thicker

• To add extra flavor

• To make them taste sweeter