Hollandaise PDF

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Quiz Submissions - Hollandaise / Clarified Butter Submission View Your test has been submitted successfully. Question 1

1 / 1 point

Why is it important to refrain from using aluminum cookware when preparing Hollandaise?

A) The thinner gauge aluminum makes it far easier to burn your food

B) The clarified butter tends to settle at the bottom of the pan and burn

C) It can add a metallic taste to your sauce

D) There is no reason to choose one cookware over another; they are all the same

Question 2

1 / 1 point

Which of the following instructions about making Hollandaise sauce is NOT correct?

A)

Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water

B) Make sure your peppercorn, salt and vinegar reduction is cooled before you add the beaten yolks

C)

Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously

D) If your sauce curdles, try adding a teaspoon of water and beat vigorously

Question 3

1 / 1 point

Clarified butter is a more stable cooking fat with a higher smoke point than whole butter A) True B) False Question 4 What is the thickening agent in Hollandaise Sauce?

A) Flour

B) Vinegar Reduction

C) Clarified Butter

D) Egg Yolk

1 / 1 point

Question 5

1 / 1 point

How could a broken Hollandaise be fixed?

A) It cannot be fixed, go apologize to your Chef

B) If over cooked, add ice cubes to un-cook the eggs

C) Thin with cream, whisk vigorously and add another yolk

D) Whisk the sauce into a fresh egg yolk emulsion

Question 6

1 / 1 point

Why is it important to add the butter very slowly to the sabayon?

A) To avoid collapsing the sabayon

B) To avoid butter pooling

C) To help facilitate whipping

D) To help stabilize the sauce

Question 7

1 / 1 point

Hollandaise is an emulsion because it is a uniform mixture of two unmixable liquids A) True B) False Question 8

1 / 1 point

The process of clarifying butter removes its ____________.

A) Milk

B) Butter fat

C) Water

D) Both milk solids and water

Question 9 What is the smoke point for clarified butter?

A) 100'C

B) 150'C

1 / 1 point

C) 200'C

D) 250'C

Question 10

1 / 1 point

It is important to ________ an emulsion so that it is stable.

A) Cook

B) Blend

C) Bind

D) Whip

Question 11

1 / 1 point

Which of the following statements is true about Hollandaise sauce?

A) None of these

B) The egg white thickens the sauce by coagulation

C) The classic version of this sauce is flavored only by lemon juice

D)

An advantage of Hollandaise is its high holding temperature that discourages the growth of bacteria and allows it to be kept as serving temperature for several hours

Question 12

1 / 1 point

______________________ contains approximately 80% fat

A) Neither butter or margarine

B) Margarine

C) Butter

D) Both Butter and Margarine

Question 13 The ratio of egg to butter in Hollandaise sauce is approximately:

A) 12 yolks per pound (450 g) of clarified butter

B) 6 yolks per pound (450 g) of clarified butter

1 / 1 point

C) 3 yolks per pound (450 g) of clarified butter

D) None of these

Question 14

1 / 1 point

Because of the danger of food poisoning, Hollandaise sauce must be held at 180�F (82�C) A) True B) False Question 15

1 / 1 point

An emulsion is a(n): _____________________.

A) Uniform mixture of two unmixable liquids

B) Solid ingredient thoroughly mixed into a liquid ingredient

C) Liquid that has enough body to stick to the back of a spoon

D) Mixture that has been boiled, cooled, and boiled again

Attempt Score: Overall Grade (average of all attempts):

Done

15 / 15 - A+ 14.5 / 15 - A+...