Soups Stocks and Sauces

What is a Roux?

• A Specialty Sauce
• A Thickening Agent
• A Seasoning
• One of the 5 Mother Sauces

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)

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

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

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

Which one is a Specialty Soup?

• Cream of Broccoli
• French Onion
• New England Clam Chowder
• Chicken Noodle Soup

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

What is a bunch of herbs tied together to season a stock or soup called?

• Bouquet garni/ Sachet
• Demi glaze
• Mirepoix
• Why would you tie the herbs together?

Most bisque soups are made from what?

• Seafood
• Beef
• Chicken 
• Pork

What are the five main ingredients to a Consomme?

• Potatoes, Stock, Eggs, Milk, Mirepoix 
• Cold Stock, Egg Whites, Ground Beef, Tomato, Mirepoix
• Egg Whites, Hot Stock, Beef, Mirepoix, Tomato
• Egg Yolks, Cold Stock, Ground Beef, Tomato, Mirepoix