Stocks & Soups
The primary reason stocks should not be boiled.
What is C. It causes fats and impurities to emulsify, making it cloudy?
A roux reaches its highest thickening power at this stage.
What is A. White?
The five French mother sauces include béchamel, velouté, espagnole, hollandaise, and ____.
What is A. Tomato?
The optimal internal temperature for medium-rare beef.
What is B. 130°F (54°C)?
The primary leavening agent in pâte à choux.
What is B. Steam?
The correct method for preparing a fish fumet to maintain its delicate flavor.
What is C. Sweating the bones with white mirepoix and white wine?
The reason cornstarch-based sauces break down when reheated.
What is B. Starch molecules break apart under heat and agitation?
The main reason a hollandaise sauce separates.
What is A. The butter was added too fast or at the wrong temperature?
The cooking method that combines browning meat in fat before finishing in liquid.
What is B. Braising?
A laminated dough is characterized by:
What is B. Layers of butter folded between dough?
A traditional consommé clarification requires this key ingredient.
What is B. A raft made from egg whites and lean ground meat?
The thickening agent used in chaud-froid sauce.
What is A. Gelatin?
The classic derivative sauce made by adding tomato purée and red wine to Espagnole.
What is B. Chasseur?
The traditional resting time for a roasted chicken before carving.
What is C. 15 minutes?
The traditional method of incorporating butter into a shortcrust pastry.
What is B. Rubbing in?
The best way to achieve a deeply flavorful and gelatinous brown stock.
What is C. Roasting the bones and adding tomato paste before simmering?
The term "liaison" in classical sauces refers to a mixture of:
What is B. Egg yolks and cream?
The French term for a sauce that is reduced until thick enough to coat the back of a spoon.
What is A. Nappé?
The Maillard reaction, crucial for browning meat, occurs at approximately:
What is C. 300°F (149°C)?
The reason bread dough requires kneading.
What is A. To develop gluten?
A traditional bisque is thickened using this method.
What is A. Puréeing the shellfish and rice?
The molecular thickener used to create stable fluid gels.
What is D. Methylcellulose?
The traditional thickener for an authentic velouté sauce must be cooked correctly to prevent this common issue, which affects both texture and flavor.
What is C. Insufficient gelatinization, causing a raw flour taste?
In the traditional Gascon method of duck confit, the meat is first cured with this specific combination before being submerged in its own fat and slow-cooked.
What is B. Salt, garlic, and aromatic herbs?
In the preparation of pâte sucrée, which of the following ingredients must be carefully incorporated to ensure the dough does not become overly tough, thus affecting the texture of the final pastry?
What is A. Ice water?