Preparing Velouté

Preparing Velouté

10th Grade

15 Qs

quiz-placeholder

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Preparing Velouté

Preparing Velouté

Assessment

Quiz

Professional Development

10th Grade

Practice Problem

Medium

Created by

Daniel Cote

Used 1+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the French term "velouté" mean?

Creamy

Velvety

Smooth

Thick

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is velouté made by thickening?

Red stock

White stock

Brown stock

Vegetable stock

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of roux is used in preparing velouté?

Dark roux

Blond roux

Red roux

Green roux

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4 ounces

6 ounces

8 ounces

10 ounces

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Add more flour

Allow the roux to cool

Add water

Stir continuously

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Freeze it

Boil it

Fry it

Bake it

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

10-15 minutes

20-30 minutes

40-50 minutes

60-70 minutes

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