Prostart I Ch.6 Exam Questions
and Answers
What is bisque? - Answer-a cream soup usually made from puréed shellfish shells, such
as lobster, shrimp, or crab
What are puree soups thickened with? How are they different from cream soups? -
Answer-Purée soups are thickened by the starch found in the puréed main ingredient,
such as potatoes
What is in mirepoix? Provide the percentage for each ingredient. - Answer-Mirepoix is a
French word that refers to the mixture of coarsely chopped onions, carrots, and celery
that provide a flavor base for stock. The mixture is usually 50 percent onions, and 25
percent each of carrots and celery
What is the difference between bouquet garni and sachet d'epices? What are the
ingredients of each? - Answer-Bouquet garni , French for "bag of herbs," is a bundle of
fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Sachet d'épices
r is similar to bouquet garni, except it really is a bag of herbs and spices.
Describe a white stock. - Answer-This is a clear, pale liquid made by simmering poultry,
beef, or fish bones
Describe a Brown stock. - Answer-This is an amber liquid made by simmering poultry,
beef, veal, or game bones that have been browned first.
What is Fumet? - Answer-Very similar to fish stock, this is a highly flavored stock made
with fish bones.
Describe Veloute'. - Answer-This is made from veal, chicken, or fish stock and a white
or blond roux
How is Espagnole made? - Answer-This is made from brown stock and brown roux.
Describe a Hollandaise sauce. - Answer-This is an emulsion made from eggs, butter,
and lemon.
, Describe the Wringing method of straining sauces. - Answer-place a clean cheesecloth
over a bowl, and pour the sauce through the cheesecloth into the bowl. The cloth is then
twisted at either end to squeeze out the strained sauce. The cheesecloth catches the
unwanted lumps of roux, or herbs, spices, and other seasonings.
Describe Glace. - Answer-Sometimes referred to as "glaze," this is a reduced stock with
a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
What is Jus? - Answer-This is a rich, lightly reduced stock used as a sauce for roasted
meats.
List and describe the three methods of preparing bones for stock. - Answer-Blanching
the bones rids them of some of the impurities that can cause cloudiness in a stock. In a
stockpot, cover the bones with cold water and bring them to a slow boil. When the pot is
at full boil, remove the floating waste or scum. To brown bones, roast them in a hot
(400°F) oven for about an hour, until they are golden brown. Once they are evenly
browned, place in a stockpot, cover with cold water, and then bring to a simmer. This
will give the stock a richer flavor and deeper color. Sweating causes bone and mirepoix
to release flavor more quickly when liquid is added. In the sweating process, cook the
bones and/or vegetables in a small amount of fat over low heat until they soften and
release moisture. For example, bones used for making fish fumet must be sweated with
vegetables before adding the cooking liquid and seasoning.
What is degreasing stock and why must it be done? - Answer-the process of removing
fat that has cooled and hardened from the surface of the stock. Just lift or scrape away
the fat before reheating the stock
What is a sauce? - Answer-sauce is a liquid or semisolid product that is used in
preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish
Describe how to make a Béchamel. What are the main ingredients? - Answer-This is
made from milk and white roux.
What is a Demi-glaze, and how is it prepared? - Answer-a rich brown sauce, is
traditionally made by combining equal parts espagnole sauce and veal stock
What is a consommé? What ingredients is a consommé prepared with? - Answer-This
is a rich, flavorful broth or stock that has been clarified. A consommé is made by adding
a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brûlé to
bouillon or stock
What is a raft? How is it related to a consommé? - Answer-which is the floating layer of
egg whites, meat and vegetable solids, and fats. Remove the raft, and the result is pure
and clear, or clarified. Good consommé should be clear, aromatic, and emphasize the
flavor of the major ingredient. If the consommé is too weak, a meat or poultry glaze may
be added to enhance the flavor.
and Answers
What is bisque? - Answer-a cream soup usually made from puréed shellfish shells, such
as lobster, shrimp, or crab
What are puree soups thickened with? How are they different from cream soups? -
Answer-Purée soups are thickened by the starch found in the puréed main ingredient,
such as potatoes
What is in mirepoix? Provide the percentage for each ingredient. - Answer-Mirepoix is a
French word that refers to the mixture of coarsely chopped onions, carrots, and celery
that provide a flavor base for stock. The mixture is usually 50 percent onions, and 25
percent each of carrots and celery
What is the difference between bouquet garni and sachet d'epices? What are the
ingredients of each? - Answer-Bouquet garni , French for "bag of herbs," is a bundle of
fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Sachet d'épices
r is similar to bouquet garni, except it really is a bag of herbs and spices.
Describe a white stock. - Answer-This is a clear, pale liquid made by simmering poultry,
beef, or fish bones
Describe a Brown stock. - Answer-This is an amber liquid made by simmering poultry,
beef, veal, or game bones that have been browned first.
What is Fumet? - Answer-Very similar to fish stock, this is a highly flavored stock made
with fish bones.
Describe Veloute'. - Answer-This is made from veal, chicken, or fish stock and a white
or blond roux
How is Espagnole made? - Answer-This is made from brown stock and brown roux.
Describe a Hollandaise sauce. - Answer-This is an emulsion made from eggs, butter,
and lemon.
, Describe the Wringing method of straining sauces. - Answer-place a clean cheesecloth
over a bowl, and pour the sauce through the cheesecloth into the bowl. The cloth is then
twisted at either end to squeeze out the strained sauce. The cheesecloth catches the
unwanted lumps of roux, or herbs, spices, and other seasonings.
Describe Glace. - Answer-Sometimes referred to as "glaze," this is a reduced stock with
a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
What is Jus? - Answer-This is a rich, lightly reduced stock used as a sauce for roasted
meats.
List and describe the three methods of preparing bones for stock. - Answer-Blanching
the bones rids them of some of the impurities that can cause cloudiness in a stock. In a
stockpot, cover the bones with cold water and bring them to a slow boil. When the pot is
at full boil, remove the floating waste or scum. To brown bones, roast them in a hot
(400°F) oven for about an hour, until they are golden brown. Once they are evenly
browned, place in a stockpot, cover with cold water, and then bring to a simmer. This
will give the stock a richer flavor and deeper color. Sweating causes bone and mirepoix
to release flavor more quickly when liquid is added. In the sweating process, cook the
bones and/or vegetables in a small amount of fat over low heat until they soften and
release moisture. For example, bones used for making fish fumet must be sweated with
vegetables before adding the cooking liquid and seasoning.
What is degreasing stock and why must it be done? - Answer-the process of removing
fat that has cooled and hardened from the surface of the stock. Just lift or scrape away
the fat before reheating the stock
What is a sauce? - Answer-sauce is a liquid or semisolid product that is used in
preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish
Describe how to make a Béchamel. What are the main ingredients? - Answer-This is
made from milk and white roux.
What is a Demi-glaze, and how is it prepared? - Answer-a rich brown sauce, is
traditionally made by combining equal parts espagnole sauce and veal stock
What is a consommé? What ingredients is a consommé prepared with? - Answer-This
is a rich, flavorful broth or stock that has been clarified. A consommé is made by adding
a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brûlé to
bouillon or stock
What is a raft? How is it related to a consommé? - Answer-which is the floating layer of
egg whites, meat and vegetable solids, and fats. Remove the raft, and the result is pure
and clear, or clarified. Good consommé should be clear, aromatic, and emphasize the
flavor of the major ingredient. If the consommé is too weak, a meat or poultry glaze may
be added to enhance the flavor.
