2.04 Stock & Soup Preparation & 2.05 Breakfast Cookery Skills

What is a light fine-mesh gauze used for straining liquids such as stocks and for bundling herbs?

• cheesecloth

• china cap

• colander

• sieve

When should a soup be garnished?

• immediately before service

• anytime during the cooking process

• when internal temperature reaches 135°F

• when proper consistency has been reached

Blanching, browning, and sweating are procedures used to:

• prepare bones for stock

• prepare stock for cooling

• prepare stock for storage

• prepare mirepoix for stock.

What is a mixture of onions, carrots, and celery called?

• bouillon

• mirepoix

• roux

• sachet

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?

• sachet

• roux

• mirepoix

• bouillon

To cool stock properly, the chef can:

• use an ice bath.

• deglaze the stockpot.

• place the stockpot into the walk-in cooler.

• add ice as an ingredient.

How are brown stock and white stock similar?

• Both are made with bones.

• Both are made with roux.

• Both are made with bouillon.

• Both are made with heavy cream

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

• roux

• mirepoix

• bouillon

• sachet

What type of stock is made from bones and scraps of beef that have

been caramelized in the oven first?

• brown stock

• roux

• white stock

• foundation stock

A clear broth made from bouillon to which cooked vegetables, rice, or

noodles may be added immediately before serving is called a:

• consommé.

• chowder.

• bisque.

• raft.