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

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

11th - 12th Grade

15 Qs

quiz-placeholder

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

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

Assessment

Quiz

Arts

11th - 12th Grade

Medium

Created by

NORMA GARCIA

Used 20+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Flavor

Moisture

Visual appeal

Tendernessss

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Bones

Onions

Celery

Bay leaf

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a type of roux?

white roux

blond roux

brown roux

cream roux

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

onions

leeks

celery

mushrooms

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following are the two types of soups?

clear and thick

stocks and sauces

white and brown

blond and brown

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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