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