Stocks, Soups and Sauces

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• Glaze

• Sauce

• Stock

• Water

1. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Ham Stock

• Prawn Stock

• White Stock

Which of the following vegetables is not used in creating a mirepoix?

• Celery

• Carrots

• Garlic

• Onion

Which of the following helps dissolve tissues, and extract flavor and body from bones?

• Acid

• Bones

• Mirepoix

• Scraps

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

• Bouquet Chou-fluer

• Bouquet Garni

• Bouquet les courges

• Bouquet Lepinard

How long should you cook a white beef stock?

• 45 minutes to 1 hour

• 3 to 4 hours

• 6 to 8 hours

• 8 to 10 hours

Which of the following stocks is the fastest to cook?

• Brown Stock

• Fish Stock

• Vegetable Stock

• White Stock

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Broth

• Consommé‘

• Vegetable Soup

• None of the above

Which of the following soup is considered as a thick soup?

• Bisques

• Bouillon

• Consommé

• Egg Drop Soup

What soup is thickened with egg, butter and cream?

• Bisques

• Chowders

• Puree

• Veloutes