Ch. 20 Quiz (Stocks, Sauces, and Soups)

Which of the following characteristics is NOT added to a food with the addition of a sauce?

• Flavor

• Moisture

• Visual appeal

• Tendernessss

The brown color of a brown stock is the result of which ingredient?

• Bones

• Onions

• Celery

• Bay leaf

A roux is a thickener made of equal parts of which of the following?

• Flour and fat

• Flour and cream

• Fat and cream

• Fat and vinegar

Which of the following is NOT a type of roux?

• white roux

• blond roux

• brown roux

• cream roux

To make the white mirepoix used in the sauce velouté demonstration, which of the following ingredients was substituted for carrots?

• onions

• leeks

• celery

• mushrooms

Which of the following are the two types of soups?

• clear and thick

• stocks and sauces

• white and brown

• blond and brown

Consommés are traditionally served at which of the following times in classical French dining?

• beginning of the meal

• directly after an appetizer

• after the main course

• immediately prior to dessert

Which of the following is NOT a brothy based soup?

• consomme

• French onion soup

• Chicken noodle soup

• Cream of Potato soup

Which of the following is composed of cream soups and purée soups?

• clear soups

• thin soups

• thick soups

• consommes

Split pea soup is an example of which of the following?

• clear soup

• consomme

• cream soup

• puree soup