Preparing Velouté

What does the French term "velouté" mean?

• Creamy

• Velvety

• Smooth

• Thick

What is velouté made by thickening?

• Red stock

• White stock

• Brown stock

• Vegetable stock

What type of roux is used in preparing velouté?

• Dark roux

• Blond roux

• Red roux

• Green roux

How much clarified butter is used in the preparation of velouté?

• 4 ounces

• 6 ounces

• 8 ounces

• 10 ounces

What should be done after the roux reaches its characteristic straw color?

• Add more flour

• Allow the roux to cool

• Add water

• Stir continuously

What should be done to the white stock before making velouté?

• Freeze it

• Boil it

• Fry it

• Bake it

How long should the stock be simmered over very low heat?

• 10-15 minutes

• 20-30 minutes

• 40-50 minutes

• 60-70 minutes

What should be used for seasoning velouté to avoid seeing specks?

• Black pepper

• Red pepper

• White pepper

• Green pepper

At what temperature should the velouté be held above?

• 100 degrees Fahrenheit

• 120 degrees Fahrenheit

• 135 degrees Fahrenheit

• 150 degrees Fahrenheit

What is one of the well-known derivative sauces of velouté?

• Hollandaise

• Allemande

• Béarnaise

• Marinara