Number of Questions:: 17 Type of Questions:: multiple choice and fill in Time allowed:: waived
All modern cooking in the United States is an out growth of what the French created, organized and document over the last 400 years. The basics in any craft are indespensible tools and keys and cannot be ignored, at least not for long. "If you don't pay your dues you're gonna pay the price". If you want to benchmark yourself then try this 17 question multiple choice, fill-in and match-up exam based on the ingredients used in the Classical Recipes and preparations covered. Take the test, see your score results as soon as you submit the test form and simultaneously have the results and correct answers e-mailed to you. Be advised that this is a very difficult exam. This Web Resource Document is dedicated to Chef Guy Gateau, the best French chef to have hit the shores of the United States in the last 20 years.
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Question #1 - "Sauce Bordelaise"
Served with grilled and broiled meats, Sauce Bordelaise is prepared by simmering finely diced shallots in red wine with fresh thyme and bay leaf, then seasoning it with crushed whole black peppercorns ("mignonnette") and then reducing to half it's volume. A fairly thick Espagnole Sauce is then added, simmering continued for about 15 minutes, skimming as necessary, finally passing the sauce through a fine chinois. The sauce is then completed with some meat glaze, a touch of lemon juice and ?:
Questions #2 and #3 - "Coulibiac of Salmon"
Classically prepared "Coulibiac of Salmon" is made using a non sweetened dough/paste, but can also be made utilizing puff pastry dough. Construction of a Coulibiac involves applying alternating layers of: dough paste Kache of Semolina or Rice Pilaf cooked salmon slices chopped vésiga cooked mushrooms quartered hard boiled eggs onions cooked in butter chopped parsley. The layer begin and end with the Kache or cooked rice and the Coulibiac is then topped with another layer of the dough paste, allowed to proof, brushed with melted butter, dusted with fine bread crumbs and then a few openings are cut in the top to allow the steam to escape during cooking. When finished, some melted butter is poured in through the same steam-venting slits and the Coulibiac is served. Vésiga is ?: A type of Spinach from the Russian steppes The spinal cord of the sturgeon The legendary Royal Beets of the Czars A Middle Eastern aromatic stamen used for flavoring and coloring None of the above
Question #4 - " ???? Sauce"
Especially good for duck with orange and also served with meats and braised or roasted fowl, this classic sauce can be said to be the French equivalent of the Chinese sweet and sour sauce in it's concept and execution. The name of this sauce is ?:
Question #5 - " ???? Sauce"
Suitable for grilled meats and poultry, roasts and tournedos this sauce is a thick Béarnaise sauce that has had the final addition of chopped chervil and tarragon omitted and has a concentrated tomato purée added in a ratio of 1 part tomato to 4 parts Béarnaise. This sauce is called?:
Americaine Bercy Cardinal Choron Hollandaise Sauce Mousseuse None of the above
Question #6 - " Pommes de Terre Dauphine"
Dauphine potatoes are made by adding 1 part of beaten egg whites plus beaten yolks baking soda heavy cream choux paste whipped butter plus egg yolks None of the above to 2 parts of mashed potatoes, then forming into cork shapes. They can then be deep fried or optionally coated with flour, eggs and fine bread crumbs before deep frying.
Question #7 - " Sauce Rouennaise"
To be served with roast duck preparations. This sauce is made using a thinnish Bordelaise type sauce of diced shallots with lots of good quality red wine, reducing to half it's original quantity, then adding demi-glace and and parsley. Just before serving this sauce is finished with: A paste of foie gras nutty flavored brown roux Lees de Vin Truffle butter a puree of raw, fresh duck livers a thick puree of onions None of the above . Heating is continued without boiling for a few minutes to complete the thickening and then the sauce is passed through a fine Chinois.
Questions #8 and #9 - " Dover Sole Diplomate"
A royal and regal preparation that begins with the gentle oven-poaching of folded Dover Sole fillets in fish stock, then the saucing and garnishing. The sauce required is the classic Sauce Diplomate , which is simply Sauce Normande that has had butter added to it. To complete the Sauce Diplomate, it is then garnished with small diced pieces of truffles and cooked lobster meat. Once the sole fillets are finished poaching they are removed from the poaching liquid, arranged in an overlapping circular shape on a warm dish, coated with the Diplomate Sauce and then each fillet receives a slice of which has been flavored with some meat glaze.
Question #10 - " Sauce Gribiche"
Sauce Gribiche is essentially ailloli sauce tartare sauce remoulade mayonnaise tartare sauce ravigote horseradish sauce None of the above that ... : has a paste of hard cooked egg yolks added in the first step of preparation is garnished with the addition of chopped tarragon and chives has the addition of chopped hard cooked egg whites added when the sauce is completed has had it's anchovy essence left out. .
Question #11 - " Crème Saint-Honoré"
The classic filling for the Gâteau Saint-Honoré is named Crème Saint-Honoré. Crème Saint-Honoré is fresh, warm Crème Pâtissière that has had the the addition of ?:
Question #12 - " ???? Dough "
This dough's characteristic flavor, color and consistency derives from: fermentation of a yeast sponge milk eggs extra egg yolks sugar soft butter which is spread over a block of this dough and then the dough is folded or "doubled" over this butter and refrigerated for a bit. The consistency of the dough is smooth and very elastic, and for best flavor the proofed dough is refrigerated over night to smooth out it's flavor. It is baked in a distinctive shape and is called ?: Puff Pastry Dough Croissant Dough French Bread Dough Brioche Dough Bagel Dough From the description could be any or all of the above None of the above
Questions #13, #14, #15 - " Homard àl' Américane, Homard à la Newburg and Homard Thermidor "
Match the type of classical lobster preparation in the left column with the appropriate ingredients or use of ingredients in the right column. The same letter may be used in more than one preparation if you feel it is a correct answer. You can use uppercase or lowercase letters but do not mix uppercase with lowercase letters in the same textbox, and keep the letters in their proper alphabetical sequence or the same as they appear in the right column list of ingredients' answer options.
PLEASE ENTER THE MATCHING LETTER(S) IN THE BRACKETS TO INDICATE YOUR ANSWER; USE AN - TO SEPARATE ANSWERS WITH MORE THAN ONE LETTER:
INCORRECT EXAMPLE (mixed upper case and lower case) A-b-J-d
[B] remove and reserve the coral and roe [C] fry the cracked pieces in butter and oil [D] grill the split halves [E] English mustard [F] Cayenne Pepper [G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[C] fry the cracked pieces in butter and oil [D] grill the split halves [E] English mustard [F] Cayenne Pepper [G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[D] grill the split halves [E] English mustard [F] Cayenne Pepper [G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[E] English mustard [F] Cayenne Pepper [G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[F] Cayenne Pepper [G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[G] Cream Sauce [H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[H] Shallots and a bit of garlic [I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[I] Flamed Brandy [J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[J] White wine [K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[K] Heavy cream [L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[L] Fish stock [M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[M] Demi-glace and meat glaze [N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[N] Thicken sauce with the reserved creamy parts, chopped coral and butter [O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[O] Tomatoes or tomato puree [P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[P] Marsala wine [Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[Q] Finished by glazing under a salamander [R] Swiss Cheese [S] Hollandaise Sauce
[R] Swiss Cheese [S] Hollandaise Sauce
[S] Hollandaise Sauce
Questions #16 - " Sauce Mornay "
Mornay Sauce is one of the compound sauces, which are sauces built on or using other fundamental or mother sauces. is used on fish and other seafood preparations is used in many chicken dishes is used in many vegetable dishes is used in various egg preparations. Three elements define this sauce and they are ?: Swiss Cheese, Heavy Cream, White consomme Bechamel Sauce, Camembert Cheese, White Wine Cardinal Sauce, Gruyere and Parmesan Cheeses, Cooking liquor Mousseline Sauce, Brandy, Gruyere Cheese Gruyere and Parmesan Cheeses, Bechamel Sauce, Cooking liquid None of the above Questions #17 - " Veal Oscar "
Veal Oscar, a classic French Dish Was ...
