Show:
Stocks & Soups
Thickening & Binding Agents
Sauces
Meat & Poultry Cookery
Pastries & Doughs
100

    The primary reason stocks should not be boiled.

  • A. It evaporates too quickly
  • B. It prevents the extraction of flavor
  • C. It causes fats and impurities to emulsify, making it cloudy
  • D. It toughens the connective tissues in bones

What is C. It causes fats and impurities to emulsify, making it cloudy?

100

 A roux reaches its highest thickening power at this stage.

  • A. White
  • B. Blond
  • C. Brown
  • D. Black


What is A. White?

100

The five French mother sauces include béchamel, velouté, espagnole, hollandaise, and ____.

  • A. Tomato
  • B. Béarnaise
  • C. Mayonnaise
  • D. Demi-glace

What is A. Tomato?

100

The optimal internal temperature for medium-rare beef.

  • A. 120°F (49°C)
  • B. 130°F (54°C)
  • C. 140°F (60°C)
  • D. 155°F (68°C)

What is B. 130°F (54°C)?

100

The primary leavening agent in pâte à choux.

  • A. Baking powder
  • B. Steam
  • C. Yeast
  • D. Baking soda

What is B. Steam?

200

   The correct method for preparing a fish fumet to                    maintain its delicate flavor.

  • A. Roasting the bones before simmering
  • B. Simmering for at least 8 hours
  • C. Sweating the bones with white mirepoix and white wine
  • D. Blanching the bones before making the stock

What is C. Sweating the bones with white mirepoix and white wine?

200

The reason cornstarch-based sauces break down when reheated.

  • A. It forms gluten
  • B. Starch molecules break apart under heat and agitation
  • C. It has a low gelatinization temperature
  • D. The acidity in sauces neutralizes the starch

What is B. Starch molecules break apart under heat and agitation?

200

The main reason a hollandaise sauce separates.

  • A. The butter was added too fast or at the wrong temperature
  • B. The egg yolks were overcooked
  • C. The acid-to-butter ratio was too high
  • D. The sauce was not blended before serving

What is A. The butter was added too fast or at the wrong temperature?

200

The cooking method that combines browning meat in fat before finishing in liquid.

  • A. Sautéing
  • B. Braising
  • C. Poaching
  • D. Roasting

What is B. Braising?

200

A laminated dough is characterized by:

  • A. Yeast fermentation before baking
  • B. Layers of butter folded between dough
  • C. A high sugar-to-flour ratio
  • D. An egg yolk-rich dough structure

What is B. Layers of butter folded between dough?

300

A traditional consommé clarification requires this key ingredient.

  • A. Beaten egg yolks
  • B. A raft made from egg whites and lean ground meat
  • C. Cornstarch slurry
  • D. A slow simmer with heavy skimming

What is B. A raft made from egg whites and lean ground meat?

300

The thickening agent used in chaud-froid sauce.

  • A. Gelatin
  • B. Roux
  • C. Arrowroot
  • D. Pectin

What is A. Gelatin?

300

The classic derivative sauce made by adding tomato purée and red wine to Espagnole.

  • A. Bordelaise
  • B. Chasseur
  • C. Robert
  • D. Madeira

What is B. Chasseur?

300

The traditional resting time for a roasted chicken before carving.

  • A. 5 minutes
  • B. 10 minutes
  • C. 15 minutes
  • D. 20 minutes


What is C. 15 minutes?

300

The traditional method of incorporating butter into a shortcrust pastry.

  • A. Creaming
  • B. Rubbing in
  • C. Folding
  • D. Whisking

What is B. Rubbing in?

400

The best way to achieve a deeply flavorful and gelatinous brown stock.

  • A. Blanching the bones before roasting
  • B. Using a high ratio of water to bones
  • C. Roasting the bones and adding tomato paste before simmering
  • D. Simmering at a rapid boil for maximum extraction

What is C. Roasting the bones and adding tomato paste before simmering?

400

The term "liaison" in classical sauces refers to a mixture of:

  • A. Flour and water
  • B. Egg yolks and cream
  • C. Butter and egg yolks
  • D. Starch and cold liquid

What is B. Egg yolks and cream?

400

The French term for a sauce that is reduced until thick enough to coat the back of a spoon.

  • A. Nappé
  • B. Monter
  • C. Liaison
  • D. Mijoter

What is A. Nappé?

400

The Maillard reaction, crucial for browning meat, occurs at approximately:

  • A. 180°F (82°C)
  • B. 250°F (121°C)
  • C. 300°F (149°C)
  • D. 350°F (177°C)

What is C. 300°F (149°C)?

400

The reason bread dough requires kneading.

  • A. To develop gluten
  • B. To activate yeast instantly
  • C. To aerate the dough
  • D. To prevent browning too quickly

What is A. To develop gluten?

500

A traditional bisque is thickened using this method.

  • A. Puréeing the shellfish and rice
  • B. A blond roux
  • C. A liaison of egg yolk and cream
  • D. Adding heavy cream and reducing

What is A. Puréeing the shellfish and rice? 

500

The molecular thickener used to create stable fluid gels.

  • A. Carrageenan
  • B. Agar-agar
  • C. Xanthan gum
  • D. Methylcellulose

What is D. Methylcellulose?

500

The traditional thickener for an authentic velouté sauce must be cooked correctly to prevent this common issue, which affects both texture and flavor.

  • A. Starch granules bursting, resulting in a gritty texture
  • B. Over-reduction, making the sauce too thick and pasty
  • C. Insufficient gelatinization, causing a raw flour taste
  • D. Protein denaturation, leading to curdling

What is C. Insufficient gelatinization, causing a raw flour taste?

500

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.

  • A. Salt, sugar, and juniper berries
  • B. Salt, garlic, and aromatic herbs
  • C. Vinegar, thyme, and black pepper
  • D. White wine, bay leaf, and nutmeg

What is B. Salt, garlic, and aromatic herbs?

500

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?

  • A. Ice water
  • B. Egg yolks
  • C. Powdered sugar
  • D. Heavy cream

What is A. Ice water?