FOUNDATIONS 1 PRO START TEST UPDATED QUESTIONS
AND ACCURATE 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.
Hospitality - CORRECT ANSWER✅✅✅Refers to the services people use and receive when
they are away from home
AND ACCURATE 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.
Hospitality - CORRECT ANSWER✅✅✅Refers to the services people use and receive when
they are away from home
