Soups and Sauces Unit test

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called...

• bouquet garni.

• sachet d'épices.

• mirepoix.

What liquid is usually used for making stock?

• Chicken broth

• Water

• Beef broth

A slurry, a liaison, and a roux are all considered to be

• thickeners.

• aromatics.

There are many unusual kinds of soup, including cold soups, such as gazpacho; fruit soups, such as winter melon; and vegetable-based soups, such as minestrone, gumbo, or borscht

• True

• False

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating.

• browning.

• par-boiling.

You should match sauces to the type of food you are serving. Consider the main ingredient of the dish and how the flavors will complement each other.

• True

• False

Most sauces need a liquid element, but some sauces like ___________ may contain more solid elements than liquid.

• Béchamel

• Salsa

• Hollandaise

• velouté

Béchamel, velouté, and hollandaise are all called

• grand sauces.

• compound butters.

Which stock is made from fish bones?

• brown stock

• fumet

• bouillion

• jus

You can cool down Soups and Stocks all the ways listed below EXCEPT...

• ladeling it into smaller containers and setting it in the fridge

• placing the pot in an ice bath and stirring constantly

• using a cooling paddle

• leaving it out on the counter