
Soups Stocks and Sauces
Authored by Jill Jackson
Other
9th - 12th Grade
Used 6+ times

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37 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a Roux?
A Specialty Sauce
A Thickening Agent
A Seasoning
One of the 5 Mother Sauces
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ratio of a roux?
1:1 Flour : Butter(Fat)
1:2 Flour : Butter(Fat)
1:3 Butter(Fat) : Flour
2:1 Flour : Butter(Fat)
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a Slurry?
A type of suce
A flavoring
A starch mixed with COLD water to thicken
A starch mixed with HOT water to thicken
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the five mother sauces?
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
Hollandaise, Veloute, Roux, Mornay & Tomato
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
Hollandaise, Veloute, Bechamel, Roux & Tomato
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the five classifications of Soup?
Clear, Thin, Thick, Specialty, International
Clear, Cloudy, Thick, International, Tomato
Chowder, Bisque, Broth, Puree, Cream
Specialty, Thick, Thin, Chowder, Puree
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which one is a Specialty Soup?
Cream of Broccoli
French Onion
New England Clam Chowder
Chicken Noodle Soup
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is Mirepoix?
2 parts onion & celery, 1 part carrot
1 part onion, celery, potatoes
2 parts onions, 1 part carrot & celery
2 parts onions, 1 part peppers & celery
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