Soups and Stocks

Soups and Stocks

9th - 12th Grade

9 Qs

quiz-placeholder

Similar activities

Pretest Terminology

Pretest Terminology

10th Grade

10 Qs

Cakes, Gateaux and Tortes

Cakes, Gateaux and Tortes

11th Grade

10 Qs

Culinary Unit 4

Culinary Unit 4

9th - 12th Grade

9 Qs

TLE Quiz

TLE Quiz

10th Grade

7 Qs

Baking Ingredients

Baking Ingredients

9th Grade

11 Qs

Stocks and Sauces

Stocks and Sauces

9th - 12th Grade

4 Qs

Fats and Oils

Fats and Oils

8th - 10th Grade

12 Qs

Q3-Cookery9-S#2-Ingredients for Making Sandwiches Quiz

Q3-Cookery9-S#2-Ingredients for Making Sandwiches Quiz

9th Grade

10 Qs

Soups and Stocks

Soups and Stocks

Assessment

Quiz

Life Skills

9th - 12th Grade

Medium

Created by

Patricia Guerra

Used 44+ times

FREE Resource

9 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

Stock

Sauce

Soup

Roux

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a small cheesecloth bag containing herbs and spices?

mire poix

bouquet garni

roux

strainer

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a combination of two parts onion, one part carrot and one part celery?

roux

stock

mire poix

mise en place

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a mixture of flour and fat used to thicken liquids?

Sauce

Stock

Roux

Soup

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the five sauces that are used to produce other sauces

Father Sauce

Mother Sauce

Sister Sauce

Brother Sauce

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a stock made from roasted bones, meat and vegetables?

White Stock

Broth

Brown Stock

Soup

7.

MULTIPLE CHOICE QUESTION

5 mins • 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)

8.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What is a sachet d'epices

A spice bag

Herbs tied up

A special pan

A cooking method

9.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

There are two thickening methods for soups

Pureeing

Roux

Reduction

Rice