Question

1. in classical french cuisine, a velouté sauce with fish stock is the base for which derivative sauce?

a. sauce normande
b. sauce béchamel
c. sauce hollandaise
d. sauce espagnole

1. when clarifying a consommé, which component of the clarification raft is responsible for trapping impurities?

a. diced vegetables
b. ground meat
c. egg white
d. tomato paste

1. what is the primary reason for sweating mirepoix when preparing a soup or sauce base?

a. to caramelize sugars and add color
b. to retain the crisp texture of vegetables
c. to develop flavor without browning
d. to evaporate excess liquid

1. in the preparation of bisque, why are crustacean shells typically roasted before simmering?

a. to tenderize the shells for easier blending
b. to kill bacteria
c. to enhance flavor through the maillard reaction
d. to reduce bitterness

Explanation:

1. Sauce Normande is a derivative sauce with a velouté sauce made from fish stock as its base in classical French cuisine.
2. Egg whites are a key component of the clarification raft in consommé preparation and are responsible for trapping impurities.
3. Sweating mirepoix in soup or sauce - base preparation develops flavor without browning.
4. Roasting crustacean shells before simmering in bisque preparation enhances flavor through the Maillard reaction.

Answer:

1. A. Sauce Normande
2. C. Egg white
3. C. To develop flavor without browning
4. C. To enhance flavor through the Maillard reaction