Chicken bones: white stock; beef bones: ________ stock

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What is done to the bones before being used in producing stocks?

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The mirepoix are the aromatic vegetables that give flavor to stocks. What are the most common mirepoix?

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The following are characteristics of good, quality stock EXCEPT:

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All of the following causes a cloudy stock EXCEPT:

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In producing stocks, what does the instruction “bring to a boil” mean?

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The following are kitchen tools used in straining stocks EXCEPT:

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Identify which of the two statements is/are true.

I. Oven roasting and pan roasting are the two ways to roast beef bones before using in producing brown stock.

II. The collagen are strands that run through each muscle in animals. When exposed to cooking, it breaks down and turn to gelatine.

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Identify which of the two statements is/are true:

I. It is important to use cold water in producing stocks because certain proteins only dissolve in cold water.

II. In producing fish fumet, fish bones are washed in hot water to remove surface blood.

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The following are the important elements of a good sauce EXCEPT:

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This is the simplest of all mother sauces made with milk, flour, and butter. It is commonly used as a base for white sauces, cream sauces, and cheese-based sauces.

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This is also called brown sauce, made by thickening brown stock with roux.

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Which of the following are derivative sauces?

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It is the combination of two or more liquids that are unmixable.

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Arrange the following steps in making hollandaise sauce.

I. Slowly add hot butter by droplets to form an emulsion. Afterwards, the butter can be put in by spoonful

II. Clarify butter

III. Whisk yolks with a teaspoon of lemon juice over low heat until thickened. Do this for about two minutes

IV. Strain using a fine chinois and add final seasoning.

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Identify which of the two statements is/are true. I. The stock is the foundation of most sauces. II. Thinning agents serve its purpose of a sauce to cling lightly to the food.

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Identify which of the two statements is/are true.

I. The demi-glace is made from the espagnole.

II. Aromatics and flavorings are added to make variations on basic themes and give a finished character to sauces.

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Identify which of the two statements is/are true.

I. Derivative sauces are especially thinned since they are cut down in flavor.

II. Tomato sauce is made using beef and lamb and aromatic vegetables.

All of the following are characteristics of the ideal consistency of sauce EXCEPT: