STOCK, SOUP AND SAUCES

What is the purpose of a sauce?

• Adds texture, visual appeal, complimentary flavors, moisture
• Texture, Body, Color, Consistency, Translucency
• Add moisture
• Adds flavor

In medieval times (MIDDLE AGES) what were sauces used for?

• To add complimentary flavors

• To add texture and visual appeal

• Add moisture to food

• To mask the flavor of spoiled foods

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

Which two mother sauces do NOT use a Roux?

• Bechamel & Veloute
• Hollandaise & Bechamel
• Bechamel & Tomato
• Hollandaise & 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