Stocks & Soups
This French term refers to the bundle of herbs tied together, commonly used to enhance the flavor of stocks and soups.
• A. Mirepoix
• B. Bouquet garni
• C. Sachet d’épices
• D. Fumet
What is B. Bouquet garni?
This natural thickening agent is derived from seaweed and is commonly used in molecular gastronomy to create gels.
• A. Agar-agar
• B. Xanthan gum
• C. Guar gum
• D. Carrageenan
What is A. Agar-agar?
The primary difference between a sauce espagnole and a demi-glace.
• A. Demi-glace is reduced further and often combined with equal parts veal stock
• B. Sauce espagnole contains tomato purée; demi-glace does not
• C. Demi-glace includes red wine; sauce espagnole does not
• D. Sauce espagnole is lighter in color than demi-glace
What is A. Demi-glace is reduced further and often combined with equal parts veal stock?
The USDA minimum safe internal temperature for ground poultry.
• A. 145°F (63°C)
• B. 155°F (68°C)
• C. 165°F (74°C)
• D. 175°F (79°C)
What is C. 165°F (74°C)?
The term for the process of repeatedly folding butter into dough to create laminated pastry layers.
• A. Rubbing in
• B. Feuilletage
• C. Détrempe
• D. Tourage
What is D. Tourage?
The ideal simmering time for a traditional veal stock to extract maximum gelatin and flavor.
• A. 4-6 hours
• B. 6-8 hours
• C. 8-10 hours
• D. 10-12 hours
What is D. 10-12 hours?
The primary reason why a beurre blanc sauce may break during preparation.
• A. Overheating the sauce
• B. Using unsalted butter
• C. Incorporating cold butter too quickly
• D. Adding lemon juice too early
What is A. Overheating the sauce?
The reason a classical hollandaise sauce should never exceed 160°F (71°C) during preparation.
• A. The butter will separate
• B. The egg yolks will curdle
• C. The acid will break the emulsion
• D. The sauce will lose its thickening properties
What is B. The egg yolks will curdle?
The term used for dry-aging beef to intensify flavor and tenderness by enzymatic breakdown.
• A. Rigor mortis
• B. Wet aging
• C. Autolysis
• D. Proteolysis
What is D. Proteolysis?
The ingredient that controls yeast fermentation speed in bread dough.
• A. Sugar
• B. Salt
• C. Oil
• D. Milk
What is B. Salt?
The process of clarifying butter removes these components, resulting in pure butterfat suitable for high-temperature cooking.
• A. Milk solids and water
• B. Lactose and casein
• C. Whey and lactose
• D. Casein and salt
What is A. Milk solids and water?
This enzyme, found in certain fruits like pineapple and kiwi, can prevent gelatin from setting properly.
• A. Bromelain
• B. Papain
• C. Actinidin
• D. Ficin
What is A. Bromelain?
The sauce traditionally served with trout meunière, characterized by nutty aromas.
• A. Beurre blanc
• B. Beurre noisette
• C. Sauce gribiche
• D. Sauce ravigote
What is B. Beurre noisette?
The Maillard reaction requires this specific condition to occur efficiently.
• A. Low moisture and high heat
• B. High moisture and low heat
• C. Acidic environment
• D. Continuous basting
What is A. Low moisture and high heat?
The ideal butter temperature when laminating dough to ensure proper layering and expansion.
• A. 32°F (0°C)
• B. 40°F (4°C)
• C. 55°F (13°C)
• D. 65°F (18°C)
What is B. 40°F (4°C)?
The specific type of collagen predominantly found in connective tissues that converts into gelatin during the stock-making process.
• A. Type I collagen
• B. Type II collagen
• C. Type III collagen
• D. Type IV collagen
What is A. Type I collagen?
The process of binding fat and water in an emulsion is primarily stabilized by these molecules.
• A. Lipids
• B. Emulsifiers
• C. Proteins
• D. Carbohydrates
What is B. Emulsifiers?
The classic derivative sauce made by adding meat glaze and Dijon mustard to a demi-glace.
• A. Sauce Robert
• B. Sauce Charcutière
• C. Sauce Bordelaise
• D. Sauce Périgueux
What is A. Sauce Robert?
The primary reason duck breast should be cooked differently from chicken breast.
• A. Duck breast contains a higher percentage of myoglobin
• B. Duck breast has more connective tissue
• C. Duck breast is naturally tougher
• D. Duck breast is prone to overcooking quickly
What is A. Duck breast contains a higher percentage of myoglobin?
The primary reason pâte sucrée differs from pâte brisée.
• A. Pâte sucrée contains eggs for additional richness
• B. Pâte sucrée requires blind baking
• C. Pâte sucrée has a higher gluten content
• D. Pâte sucrée is laminated
What is A. Pâte sucrée contains eggs for additional richness?
In classical French cuisine, this term describes a rich, concentrated stock made by reducing a primary stock, often used to intensify flavors in sauces.
• A. Glace de viande
• B. Fond blanc
• C. Consommé
• D. Remouillage
What is A. Glace de viande?
In baking, this protein complex is responsible for the elasticity and extensibility of doughs, crucial for trapping gas during fermentation.
• A. Glutenin
• B. Gliadin
• C. Gluten
• D. Prolamin
What is C. Gluten?
In modern gastronomy, this technique allows for stable emulsions without heat, often used in foams and fluid gels.
• A. Ultrasonic homogenization
• B. Reverse spherification
• C. Sous vide blending
• D. High-pressure emulsification
What is A. Ultrasonic homogenization?
The ideal resting time for a large prime rib roast before slicing to retain juices.
• A. 5 minutes
• B. 10 minutes
• C. 20 minutes
• D. 30 minutes
What is D. 30 minutes?
The technique used to prevent gluten development in delicate pastry doughs.
• A. Kneading
• B. Resting and minimal mixing
• C. Proofing
• D. Autolysis
What is B. Resting and minimal mixing?