Bockelman CA3 French Assessment

Eggs

100

A french scramble has a ____curd.

Small

200

An American Scramble has a _____ curd.

Large

300

This ingredient is added to a french scramble to make it creamy. 

Creme Fraiche

(Sour Cream)

400

When seasoning your french scramble you should always season at the____.

End

500

American scramble should have ______ texture than a french scramble. 

Thicker/Fluffier/Firmer 

Stock Making

100

The base to a stock has these three vegetables. 

Carrots, Onions, and celery. 

200

These bones are used to make a brown stock.

Beef Bones

300

These bones are used to make a white stock. 

Chicken Bones

400

The proportion of a mirepoix is:

2 parts onion to 1 part carrot and 1 part celery.

Ratio is 2:1:1

       

50% Onions to 25% carrots and 25% celery.

^{*Both answers would be acceptable*} 

500

<<<<<<<<<DAILYDOUBLE>>>>>>>>>>

IN YOUR GROUPS WRITE DOWN THE FULL DEFINITION OF A STOCK. NO NOTES MAY BE USED. THE CLOSEST DEFINITION WILL RECEIVE POINTS.

<<<<<<<<DAILYDOUBLE>>>>>>>>>>>

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time.

Mother Sauces

100

This Mother sauce has a base of milk and a white roux.

Bechamel

200

A roux is equal parts_____and______. 

Butter and Flour. 

300

A Veloute is made with chicken, ____,_____, or _____ Stock.

Veal, Pork, Or Fish Stock. 

400

The base to a Hollandaise is Egg yolks and ______ ______

Melted Butter 

500

An Espagnole is a basic ______ _______

Brown Sauce. 

Lab IQ

100

At what temperature will you start to see steam rise from milk. (This was learned on the day we made a bechamel/Mornay for the croque Monsieur) 

180°

200

At what temperature does yeast bloom? 

100°-110°

300

When cracking eggs it is best to do it on a _____ surface.

Flat 

400

Why is it important to make a crepe batter ahead of time?

So the flour can hydrate and improve the texture of the crepe. 

500

When Plating, using the rule of ____'s will make the dish look more pleasing to the eye.

Three's 

Secondary Sauces

100

Name two secondary sauces of Bechamel. 

Cream, Cheddar, Mornay, Nantua, Soubise. 

200

Name two secondary sauces of Veloute 

Bercy, Allemande, Supreme, Aurora, Cardinal. 

300

Name two secondary sauces of espagnole?

Chausser, Chateaubriand, Bordelaise, Robert, Duxelle.

400

Name two Secondary Sauces of tomato.

Creole, Spanish, Millanaise, Neapolitan, Bolognese. 

500

Name two Secondary Sauces of Hollandaise. 

Bernaise, Mousseline, Maltaise, Grimrod, Choron.