Foundations 1- Pro Start Test UPDATED
ACTUAL Questions and CORRECT
Answers
Stock - CORRECT ANSWER- A flavorful liquid made by gently simmering bones and/or
vegetables.
Fond - CORRECT ANSWER- French for base and commonly refers to the browned bits and
caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing
or roasting.
Sachet D'Epices - CORRECT ANSWER- Made by tying seasonings together in cheesecloth.
A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic
Bouquet Garni - CORRECT ANSWER- A bundle of herbs tied together with string and
mainly used to prepare soup, stock and various stews.
Deglaze - CORRECT ANSWER- The action of adding liquid such as wine or stock to loosen
and dissolve fond particles that are stuck to the bottom.
Onion Brulee - CORRECT ANSWER- An onion that is cut in half and charred on a hot dry
surface such as a flat top griddle. It is often times used to impart a rich color to a stock.
Béchamel- (Cream based sauce) - CORRECT ANSWER- Also known as white sauce, it's
made from roux and milk and is one of the mother sauces.
Veloute- (Chicken, Fish, or veal based sauce) - CORRECT ANSWER- A rich white sauce
made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
Tomato Sauce - CORRECT ANSWER- Refers to any of a very large number of sauces made
primarily from tomatoes.
, Hollandaise - CORRECT ANSWER- A sauce of egg yolks, butter, lemon juice and
seasonings.
Espagnole- (Beef or veal based sauce) - CORRECT ANSWER- A classic brown sauce,
typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
Béchamel, Veloute, Tomato, Espagnole and Hollandaise - CORRECT ANSWER- What are
the five mother sauces?
Clarified Butter - CORRECT ANSWER- Milk fat rendered from butter to separate the milk
solids and water from the butterfat.
Caramelize - CORRECT ANSWER- To cook slowly until it becomes brown and sweet
Nappe - CORRECT ANSWER- The act of coating a food
Reduce - CORRECT ANSWER- The process of thickening and intensifying the flavor of a
liquid mixture such as soup, sauce, wine, or juice by simmering or boiling.
Emulsion - CORRECT ANSWER- A mixture of two liquids that wouldn't ordinarily mix,
like oil and vinegar.
Roux - CORRECT ANSWER- A thickener made of equal parts cooked flour and a fat, such
as clarified butter, oil, or shortening.
Chinois - CORRECT ANSWER- A kitchen utensil which is used to filter ingredients and
separate undesired items.
ACTUAL Questions and CORRECT
Answers
Stock - CORRECT ANSWER- A flavorful liquid made by gently simmering bones and/or
vegetables.
Fond - CORRECT ANSWER- French for base and commonly refers to the browned bits and
caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing
or roasting.
Sachet D'Epices - CORRECT ANSWER- Made by tying seasonings together in cheesecloth.
A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic
Bouquet Garni - CORRECT ANSWER- A bundle of herbs tied together with string and
mainly used to prepare soup, stock and various stews.
Deglaze - CORRECT ANSWER- The action of adding liquid such as wine or stock to loosen
and dissolve fond particles that are stuck to the bottom.
Onion Brulee - CORRECT ANSWER- An onion that is cut in half and charred on a hot dry
surface such as a flat top griddle. It is often times used to impart a rich color to a stock.
Béchamel- (Cream based sauce) - CORRECT ANSWER- Also known as white sauce, it's
made from roux and milk and is one of the mother sauces.
Veloute- (Chicken, Fish, or veal based sauce) - CORRECT ANSWER- A rich white sauce
made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
Tomato Sauce - CORRECT ANSWER- Refers to any of a very large number of sauces made
primarily from tomatoes.
, Hollandaise - CORRECT ANSWER- A sauce of egg yolks, butter, lemon juice and
seasonings.
Espagnole- (Beef or veal based sauce) - CORRECT ANSWER- A classic brown sauce,
typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
Béchamel, Veloute, Tomato, Espagnole and Hollandaise - CORRECT ANSWER- What are
the five mother sauces?
Clarified Butter - CORRECT ANSWER- Milk fat rendered from butter to separate the milk
solids and water from the butterfat.
Caramelize - CORRECT ANSWER- To cook slowly until it becomes brown and sweet
Nappe - CORRECT ANSWER- The act of coating a food
Reduce - CORRECT ANSWER- The process of thickening and intensifying the flavor of a
liquid mixture such as soup, sauce, wine, or juice by simmering or boiling.
Emulsion - CORRECT ANSWER- A mixture of two liquids that wouldn't ordinarily mix,
like oil and vinegar.
Roux - CORRECT ANSWER- A thickener made of equal parts cooked flour and a fat, such
as clarified butter, oil, or shortening.
Chinois - CORRECT ANSWER- A kitchen utensil which is used to filter ingredients and
separate undesired items.
