Which one of the following stocks is the base stock for a fumet?
Which of the following procedures will prevent the forming of a skin on top of a finished Béchamel?
Which one of the following ingredients can be used to emulsify a mixture?
A white mirepoix is a standard mirepoix in which the carrots are replaced with?
At which temperature should Beurre Blanch and Beurre Rouge be held during preparation and holding for service?
What is the maximum holding time of a hollandaise sauce?
Which one of the following combinations describes the correct contents of a court bouillon?
Which one of the following is the correct ratio of acidic reduction to egg yolk to make a Hollandaise sauce?
Which one of the following characteristics are quality indicators of a good sauce?
Which one of the following describes best the function of a Monter au Beurre?
Which one of the following combinations describes the content of a liaison?
Which one of the following describes what happens when you add starch to a sauce?
Which one of the following combinations is caramelized to make a brown stock?
Beurre Manié is a mixture of:
Which one of the following is a semi-permanent emulsion?
Which one of the following ingredients can be added to a brown stock to give it a rich dark color?
Which one of the following combinations describes the content and ratio of a standard mirepox?
Which of the following sauces are butter-based sauces?
Which one of the following is the reason a gastrique is added to a tomato sauce?
Which one of the following reasons is the most important reason to cook a sauce for some minutes after adding a roux?
