PC2-Block B

Question 1

What is a “royale”?

Answer 1

Savory custard used for garnishing consommés.

Question 2

Which specialty soup can be described as a variety of seafood simmered in a clear, savoury broth?

Answer 2

Bouillabaisse.

Question 3

Which garnish is associated with consommé celestine?

Answer 3

Julienne of parslied crepes.

Question 4

Which of the following characterizes classical bisques?

Answer 4

Prepared with crustacean shells.

Question 5

What is Potage St. Germain?

Answer 5

Puree of green pea soup.

Question 6

Which soup is commonly topped with a crouton and grated emmenthaler or parmesan cheese and gratinated?

Answer 6

French onion.

Question 7

What is a bisque?

Answer 7

A thick soup made with the shells of crustaceans

Question 8

What is a chilled potato and leek soup called?

Answer 8

Vichyssoise

Question 9

Which spice is associated with the preparation of bouillabaisse?

Answer 9

Saffron

Question 10

What is the garnish in a consommé profiteroles?

Answer 10

Small dabs of baked choux pastry.

Question 11

What distinguishes a double consommé?

Answer 11

It is made with twice the normal amount of meat.

Question 12

What is the proper procedure to prepare clearmeat?

Answer 12

Combine minced onions, carrots and celery with coarsely chopped tomato and ground shank meat, add seasonings, herbs, spices and egg white.

Question 13

What is the cooking method for quenelles used to garnish a consommé?

Answer 13

Poaching

Question 14

When making consommé, why should the liquid NOT be boiled?

Answer 14

Boiling will break up the raft

Question 15

You are beginning to cook a consommé. What temperature must the stock be?

Answer 15

Cold

Question 16

What is the traditional garnish served with gazpacho?

Answer 16

Croutons.

Question 17

What is the best meat for preparing a beef consommé?

Answer 17

Foreshank

Question 18

How are the flavourful oils contained within the shells of lobsters extracted when making a traditional bisque?

Answer 18

By flambéing them with cognac or brandy.

Question 19

What are good quality indicators for a beef consommé?

Answer 19

A rich flavour, clarity and a golden brown colour.

Question 20

Which type of chicken is best used for consommé production?

Answer 20

Boiling fowl.

Question 21

Which sauce is brown butter with lemon juice and parsley added?

Answer 21

Beurre meunière.

Question 22

Which type of sauce is Bordelaise sauce?

Answer 22

Brown sauce.

Question 23

What is lightly browned butter called?

Answer 23

Beurre noisette.

Question 24

Which type of sauce is is Béarnaise?

Answer 24

Emulsion sauce

Question 25

What leading sauce is béarnaise sauce a derivative of?

Answer 25

Hollandaise

Question 26

What is a Bordelaise sauce?

Answer 26

Demi glace, shallots, thyme, red wine and bone marrow.

Question 27

What is a sauce Choron?

Answer 27

Béarnaise with tomato paste.

Question 28

From which leading sauce is a sauce Suprême prepared?

Answer 28

Chicken velouté.

Question 29

Which type of sauces are Allemande, Supreme, and white wine sauce?

Answer 29

Secondary sauces.

Question 30

From which leading sauce is an á la king sauce prepared?

Answer 30

Chicken velouté.

Question 31

Which derivative sauce is made by combining demi-glace, red wine reduction and bone marrow?

Answer 31

Bordelaise.

Question 32

Which derivative sauce is made with tomato sauce, julienne of mushrooms, ham and tongue?

Answer 32

Milanaise.

Question 33

What is the French term for a heavily reduced chicken stock?

Answer 33

Glace de volaille.

Question 34

What is glace de viande prepared from?

Answer 34

Brown stock.

Question 35

How are glazes prepared from stocks?

Answer 35

Glazes are stocks that have been reduced to improve the flavour.

Question 36

What is the proper procedure to prepare a traditional meat glaze (glace de viande)?

Answer 36

Bring brown veal stock to a simmer, skim and strain periodically, maintain the simmering until reduced down to a syrupy consistency.

Question 37

What is the proper procedure to prepare a meat glaze?

Answer 37

Bring meat stock to a simmer, maintain the simmering until reduced down to a syrupy consistency; skim periodically.

Question 38

What is the proper procedure to prepare pesto sauce?

Answer 38

Chop garlic, basil and pine nuts, add grated parmesan and Romano cheese, add olive oil.

Question 39

What causes liquid and fat to remain stable when preparing a beurre blanc?

Answer 39

Emulsification.

Question 40

What type of sauce is a beurre blanc?

Answer 40

Emulsion

Question 41

Which sauce is made by reducing shallots, white wine, vinegar and adding in whole butter?

Answer 41

Beurre blanc.

Question 42

Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?

Answer 42

Beurre rouge.

Question 43

What is the recommended simmering time for beef and veal stock?

Answer 43

6 to 8 hours.

Question 44

What is the main ingredient in most commercial soup bases?

Answer 44

Salt

Question 45

What is best used to prepare fish stock?

Answer 45

Bones from lean salt water fish such as cod or sole

Question 46

What is the recommended simmering time for a vegetable stock?

Answer 46

30 to 45 minutes.

Question 47

What is the difference between broths and stocks?

Answer 47

Stocks are made from bones and broths are not.

Question 48

Which best describes a broth?

Answer 48

A liquid resulting from simmering meat or poultry.

Question 49

What determines the size of mirepoix pieces, when preparing stocks?

Answer 49

The length of time the stock will simmer.

Question 50

What is one way to ensure a finished stock is free of fat?

Answer 50

Remove any solidified layer from refrigerated stock.

Question 51

What are the appropriate vegetables for use in a standard vegetable stock?

Answer 51

Onions, carrots, celery, mushrooms, leek.

Question 52

Which thickening agent is defined as a mixture of cream and egg yolk?

Answer 52

Liaison

Question 53

What are the attributes of a good roux?

Answer 53

Stiff, not runny or pourable.

Question 54

What is the ratio of ingredients when preparing a beurre manié?

Answer 54

1 part raw butter to 1 part flour

Question 55

How is sheet gelatin substituted for a recipe calling for powdered gelatin?

Answer 55

An equal amount by weight.

Question 56

What is done when incorporating a roux in stock?

Answer 56

The stock is added gradually while stirring.

Question 57

What is Potage St. Germain?

Answer 57

Puree of green pea soup.

Question 58

Which spice is associated with the preparation of bouillabaisse?

Answer 58

Saffron.

Question 59

What is done when adding milk or cream to cream soups to prevent curdling?

Answer 59

Do not boil the soup after the milk or cream has been added.

Question 60

What are purée soups generally thickened with?

Answer 60

Natural starches present in their vegetable ingredients.

Question 61

What is an example of a clear soup?

Answer 61

Chicken noodle.

Question 62

What is the proper procedure to prepare Vichyssoise?

Answer 62

Sweat leeks, add stock and potatoes, simmer, season, puree, adjust add cream and chill.

Question 63

When are garnishes added to consommé in the majority of cases?

Answer 63

Just prior to service to maintain clarity.

Question 64

What does the term sweat mean when making soups?

Answer 64

To cook without browning.

Question 65

What is the procedure to prepare a puréed soup?

Answer 65

Sweat mirepoix, add white stock, add main ingredient and seasonings, simmer, puree, adjust and may be finished with cream.

Question 66

Which specialty soup is usually served as a clear soup when hot and as a purée when cold?

Answer 66

Borscht.

Question 67

How is Maître d’hôtel butter often served?

Answer 67

On broiled or grilled items

Question 68

What is meunière butter most commonly served with?

Answer 68

Fish.

Question 69

Which sauce is made with stock and cornstarch?

Answer 69

Fond lié

Question 70

Which type of sauce is Lyonnaise?

Answer 70

Brown sauce

Question 71

Which leading sauce is the base for both Soubise and Egg sauces?

Answer 71

Béchamel.

Question 72

What is the basic ingredient in supreme sauce?

Answer 72

Chicken stock.

Question 73

What is a Foyot sauce?

Answer 73

Béarnaise sauce with glace de viande.

Question 74

What is whipped butter with chopped parsley and lemon juice called?

Answer 74

Maître d'hôtel butter.

Question 75

What is the proper procedure to prepare Béarnaise sauce?

Answer 75

Whisk 5 yolks with 75 ml of strained tarragon flavored reduction and beat over heat until creamy and thick. Add 450 g (1 lb) clarified butter while beating, season, garnish with chopped tarragon and parsley.

Question 76

What is the proper procedure to prepare Allemande sauce?

Answer 76

Heat veal velouté, finish with a liaison, season with lemon juice, salt and pepper.

Question 77

What is compound butter?

Answer 77

Raw butter mixed with flavoring ingredients.

Question 78

Which sauce is made by reducing shallots, red wine, vinegar and adding in butter?

Answer 78

Beurre rouge.

Question 79

What is the proper procedure to prepare Diable sauce?

Answer 79

Reduce red wine, shallots and vinegar, add mustard, add demi-glace, season and strain.