Preparing Velouté
Authored by Daniel Cote
Professional Development
10th Grade
Used 1+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the French term "velouté" mean?
Creamy
Velvety
Smooth
Thick
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is velouté made by thickening?
Red stock
White stock
Brown stock
Vegetable stock
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of roux is used in preparing velouté?
Dark roux
Blond roux
Red roux
Green roux
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How much clarified butter is used in the preparation of velouté?
4 ounces
6 ounces
8 ounces
10 ounces
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done after the roux reaches its characteristic straw color?
Add more flour
Allow the roux to cool
Add water
Stir continuously
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done to the white stock before making velouté?
Freeze it
Boil it
Fry it
Bake it
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should the stock be simmered over very low heat?
10-15 minutes
20-30 minutes
40-50 minutes
60-70 minutes
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