Mise en place for stocks, sauces, and soups

What is on the picture?

• Bouquets

• Sachets

• Oignon brule

• Cellery and leek

What is the ingredients of standard mirepoix?

• Carrot, potato, and cellery.

• Carrot, pepper, and leek.

• Carrot, tomato, and onion.

• Carrot, cellery, and onion.

The ingredients below are an aromatic, EXCEPT?

• Rosemary

• Thyme

• Bay leaf

• Tomato

What is the function of roux for sauces?

• Flavoring

• Cooking

• melt down

• Thickening

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

• Stock

• Sauce

• Soup

• Roux

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

• White Stock

• Broth

• Brown Stock

• Soup

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

• Celery

• Carrots

• Garlic

• Onion

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

• Father Sauce

• Mother Sauce

• Sister Sauce

• Brother Sauce

Which of the following is NOT a type of roux?

• White roux

• Blond roux

• Brown roux

• Cream roux

Which of the following grand sauces is made from brown stock and brown roux?

• Béchamel

• Velouté

• Espangnole

• Tomato