Emulsified Sauces: Vinaigrette, Mayonnaise, and Butter Sauces

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1. 1

   In culinary terms, what is an emulsion?

   A A mixture in which droplets of one liquid are dispersed through another immiscible liquid B A liquid thickened only through starch gelatinization C A solution created by completely dissolving fat in water
2. 2

   What is the traditional starting ratio of oil to vinegar for a basic vinaigrette?

   A One part oil to three parts vinegar B Three parts oil to one part vinegar C One part oil to one part vinegar
3. 3

   Which substance in egg yolk is chiefly responsible for stabilizing mayonnaise?

   A Gluten B Pectin C Lecithin
4. 4

   Which type of emulsion structure is represented in the image?

   

   A Oil-in-water emulsion B Water-in-oil emulsion C A fully dissolved fat solution
5. 5

   What is an effective way to repair mayonnaise that has separated?

   A Boil it until the oil evaporates B Whisk a fresh yolk with a little water, then gradually add the broken mayonnaise C Immediately stir in all the remaining oil at once
6. 6

   The hollandaise shown has become grainy and curdled during cooking. What is the most likely cause?

   

   A The sauce was seasoned too late B The egg yolks were whisked too thoroughly C The egg yolks were exposed to excessive heat
7. 7

   Why is mustard often added to vinaigrette?

   A It supplies emulsifying compounds that slow separation B It permanently dissolves the oil into the vinegar C It removes all acidity from the vinegar
8. 8

   What distinguishes a classic beurre blanc from hollandaise?

   A Beurre blanc is thickened primarily with flour B Beurre blanc emulsifies butter into a reduction without using egg yolk C Beurre blanc contains no water-based ingredients
9. 9

   Which culinary consistency test is demonstrated by the coated spoon in the image?

   

   A Windowpane test B Soft-peak test C Nappe test
10. 10

    When making mayonnaise with an immersion blender in a narrow container, which technique best promotes initial emulsification?

    

    A Start with the blender head at the bottom over the yolk and acid, then lift slowly after the base thickens B Move the blender rapidly up and down before switching it on C Hold the blender only at the oil's surface throughout mixing