nocti practice questions 15 - 18\ndate\n15. the two main ingredients in meringues are sugar and\na. cream of…

nocti practice questions 15 - 18\ndate\n15. the two main ingredients in meringues are sugar and\na. cream of tartar\nb. heavy whipping cream\nc. corn syrup\nd. egg whites\n16. roux is a mixture of flour and\na. water\nb. milk\nc. fat\nd. yogurt\n17. when preparing beef consomme, egg whites are used as alan \na. clarifying\nb. emulsifying\nc. thickening\nd. adhesive\n18. which of the following makes a stock clearer?\na. skimming the fat off of the surface\nb. adding roux\nc. roasting the vegetables before adding the stock\nd. pureeing two cups of the stock and adding it back to the remaining stock

nocti practice questions 15 - 18\ndate\n15. the two main ingredients in meringues are sugar and\na. cream of tartar\nb. heavy whipping cream\nc. corn syrup\nd. egg whites\n16. roux is a mixture of flour and\na. water\nb. milk\nc. fat\nd. yogurt\n17. when preparing beef consomme, egg whites are used as alan \na. clarifying\nb. emulsifying\nc. thickening\nd. adhesive\n18. which of the following makes a stock clearer?\na. skimming the fat off of the surface\nb. adding roux\nc. roasting the vegetables before adding the stock\nd. pureeing two cups of the stock and adding it back to the remaining stock

Answer

Brief Explanations:

  1. Meringues are made primarily from sugar and egg whites. Cream of tartar is an optional stabilizer, heavy - whipping cream and corn syrup are not main ingredients.
  2. Roux is a mixture of flour and fat, commonly used as a thickening agent in cooking.
  3. Egg whites are used as a clarifying agent when preparing beef consommé. They help to trap impurities and clarify the broth.
  4. Skimming the fat off the surface of a stock makes it clearer. Adding roux thickens it, roasting vegetables doesn't directly clarify, and pureeing stock doesn't clarify it either.

Answer:

  1. D. Egg whites
  2. C. Fat
  3. A. Clarifying
  4. A. Skimming the fat off of the surface