Soups, Stocks & Sauces Test

Describe (in detail) how to make a roux. What ingredients do you need? What are the amounts of ingredients? What are the steps?

What are three types of soups?

What makes a sauce thick?

• The liquid when cool

• The roux

• The vegetables

• The meat and it's juices

What ingredients are in a Hollandaise Sauce?

• Eggs, Butter, Lemon

• Eggs, Lemon, Spinach

• Butter, Eggs, Lime

• Butter, Eggs, Cream

Where does the major flavor come from in a broth or stock? Select all that apply.

• The Bones

• The Vegetables

• The Aromatics

• The Liquid

What is a Mirepoix?

• A flavor base made up of sauted onions and garlic.

• A flavor base made up of a mixture of celery, carrots and onion.

• A mixture of celery, onion, tomato, and garlic.

• A combination of different vegetables.

What is a Béchamel Sauce made up of?

• A roux and a vegetable stock

• White Roux & Vegetables

• White Roux & Milk

• vegetables and meat mixed together.

Chicken Noodle Soup is a Thick Soup. True or False?

• True

• False

Mirepoix is a mixture of equal parts fat and flour. True or False?

• True

• False

What ingredients do you need to make a basic cheese sauce? Select all that apply.

• Tomatoes (canned or fresh)

• Flour & Fat (Roux

• Liquid (cream or milk)

• cheese (any kind that melts easily)