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FAB 159 Revised Exam Questions And Solutions

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FAB 159 Revised Exam Questions And Solutions Béchamel is a leading sauce with milk as the liquid that forms the base of the sauce. - answersTrue To make a white roux with 8 oz. of clarified butter, you will need: - answers8 oz. flour Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects? - answersStock production is as important today in today's kitchens as it was 100 years ago in French kitchens __________ gives body to a stock. - answersGelatin

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©JUSTTRACY EXAM SOLUTIONS
15/11/2024 2:01PM




FAB 159 Revised Exam Questions And
Solutions
Béchamel is a leading sauce with milk as the liquid that forms the base of the sauce. -
answers✔✔True



To make a white roux with 8 oz. of clarified butter, you will need: - answers✔✔8 oz. flour


Which of the following sentences are you least likely to encounter as you read the
introduction to a book on stocks and sauces written by an expert on these subjects? -
answers✔✔Stock production is as important today in today's kitchens as it was 100 years ago
in French kitchens


__________ gives body to a stock. - answers✔✔Gelatin



The difference between brown stocks and white stocks is that __________. - answers✔✔the
bones and mirepoix in a brown stock are browned


The purpose of deglazing a pan is to __________. - answers✔✔dissolve particles of cooked
food remaining on the bottom of the pan


Which of the following leading sauce → thickening agent combinations is correct? -
answers✔✔hollandaise → egg yolks


A purée of vegetables or fruits used as a sauce is known as a __________. -
answers✔✔coulis



The process of clarifying butter removes its __________. - answers✔✔both water and milk
solids.

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