5 Written Questions

1. A suspension in which liquid is dispersed (in the form of fine drops) throughout another liquid, with which it cannot be evenly mixed
2. blonde roux and white stock
3. up to 10 to 15 minutes
4. 1 qt water
   1tbsp AP flour
   1/2 tsp salt
   2 tbsp lemon juice
   onion with clove 2 oz
   bouquet garni 1
   butter 2 oz
5. Vegetable 4 lb
   white mirepoix 1 lb
   veloute thin nappe 1 gal
   cream 1 pt

5 Matching Questions

1. ratio for par-boil rice
2. rare red meat temp
3. Consomme ratio
4. Anglaise
5. pommes croquette

1. a 125
2. b standard breading procedure
3. c 1 part rice
   2 parts water/stock
4. d 12 oz ground meat
   2-3 egg whites
   2 oz onion
   1 oz carrot
   1 oz celery
   3 oz tomatoes
   salt
   5 cups chicken stock
   1 sachet
   1 onion brule
5. e appareil duchesse 1 lb
   standard breading procedure

5 Multiple Choice Questions

1. 1/2 oz
   1. ratio for persillade
   2. how much reduction per yolk for hollandaise
   3. Basic ratio for meat or poultry stock
   4. Ratio for pommes puree
2. Use opposite temp water
   Clean bowel begin to whisk a small amount of broken emulsion with a tbl of water then slowly whisk in rest
   1. How do you fix a broken emulsion
   2. how do you prevent greening yolk
   3. Court Bouillon ratio
   4. permanent emulsion
3. 2 oz water
   1 egg
   1. Onion soup ratio
   2. veg stock ratio
   3. Tomato Sauce
   4. egg wash ratio
4. 145
   1. egg white coagulate temp
   2. Vegetable stock
   3. yolk coagulate temp
   4. Medium temp
5. pan gravy
   au jus
   jus lie
   1. shallow poaching vin blanc ratio
   2. 3 sauces that can be made after roasting
   3. blonde roux needed per gallon
   4. Suitable protein for roasting

5 True/False Questions

1. 3 uses for remouillage → Rewetting of Bones/mirepoix/and aromatics after they have been used for stock. Less flavorful stock

   True        False

2. Batonnet → standard breading procedure

   True        False

3. Sachet de Epieces → Half of pot is hot to move the liquids to churn the liquid making skimming and degreasing easier

   True        False

4. Slow roasting ensure → 1. sauteing
   2. grilling
   3. roasting
   4. frying

   True        False

5. Firm Polenta or Farina Grits ratio → 4-5 parts stock
   1 part cornmeal

   True        False