Culinary Techniques Quiz

What is the main thickening agent in a Béchamel sauce?

• Cornstarch

• Flour

• Egg yolk

• Gelatin

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

• Hollandaise

• Velouté

• Mayonnaise

• Tomato sauce

What is the ideal simmering time for fish stock?

• 8-10 hours

• 3-4 hours

• 1-2 hours

• 45 minutes to 1 hour

Why should stocks always be started with cold water?

• To prevent bacteria growth

• To extract flavors slowly for a clearer stock

• To make the bones cook faster

• To help the stock thicken naturally

What should be done to prevent a sauce from forming a skin on top after cooking?

• Stir it continuously

• Cover the surface with plastic wrap

• Store it uncovered at room temperature

• Add ice cubes to cool it quickly

This thickening agent is made by mixing equal parts of fat and flour, commonly used in Béchamel and Velouté sauces.

A cooking technique where food is submerged in hot but not boiling water, usually between 160-180°F (71-82°C).

A sauce made from milk thickened with a white roux, often used in pasta and lasagna dishes.

When frying food, the oil temperature should be between 160 and 190 °C to prevent excessive oil absorption and soggy texture.

To prevent scrambled eggs from becoming dry, they should be cooked over low heat and stirred continuously.