Stocks, Sauces, and Soups

Which of the following sauce is made by thickening poultry, fish, or shellfish with a blond roux?

• Brown sauce

• Bechamel sauce

• Veloute sauce

• Tomato sauce

Which is a type of stock?

• Brown stock

• White stock

• Vegetable stock

• Shellfish stock

• All of the above

Which is not a Mother Sauce?

• Brown sauce

• Tomato sauce

• Bernaise sauce

• Hollandaise sauce

What is FALSE about derivative sauces?

• They are sauces that use a grand sauce as the main ingredients.

• They are a mixture of coarsely chopped onions, carrots, celery, and parsnips.

• Supreme sauce= Veloute derivative

• Bernaise sauce= Hollandaise derivative

Which are common ingredients for a mirepoix?

• Onions, carrots, and celery

• Onions, broccoli, and asparagus

• Onions, cabbage, broccoli, and celery

• Cabbage, celery, and leeks

Which is true about garnishing soups?

• They should be held at appropriate temperature

• They should be small enough to fit in a spoon

• They should be added right before serving

• They should provide texture contrast

• All of the above

Which is not an example of clear soups?

• Broth

• Bouillon

• Roux

• Consomme

True or false: Hollandaise sauce is made by blending melted or clarified butter into slightly cooked egg yolks. Lemon juice and vinegar is added to flavor the sauce.

• True

• False

True or false: A roux is made from fat and flour.

• True

• False

Which of the following is an example of a thickener?

• Roux

• Starch slurry

• Liaison

• Puree

• All of the above