WCA Stocks, Soups, and Sauces

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

• Celery

• Carrots

• Garlic

• Onion

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

• Bouquet Chou-fluer

• Bouquet Garni

• Bouquet les courges

• Bouquet Lepinard

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Broth

• Consommé‘

• Vegetable Soup

• None of the above

It is a brown sauce made with brown roux and brown stock.

• Espagnole

• Hollandaise

• Tomato

• White sauce

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

• Stock

• Sauce

• Soup

• Roux

What is a combination of two parts onion, one part carrot and one part celery?

• roux

• stock

• mire poix

• mise en place

What is a mixture of flour and fat used to thicken liquids?

• Sauce

• Stock

• Roux

• Soup

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

• Father Sauce

• Mother Sauce

• Sister Sauce

• Brother Sauce

What is the classic name for white sauce?

• Mother Sauce

• Tomato Sauce

• Veloute Sauce

• Bechamel Sauce

What is the mother sauce made from tomatoes?

• Bechamel Sauce

• Tomato Sauce

• Veloute Sauce

• Derivative Sauce