Culinary I Soups and Stocks

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

• cheesecloth

• china cap

• colander

• sieve

Blanching, browning and sweating are procedures used to:

• prepare bones for stock
• prepare stock for cooling
• prepare stock for storage
• prepare mirepoix for stock

When should a soup be garnished?

• immediately before service
• anytime during the cooking process
• when the internal temperature reaches 135 degrees F
• when the proper consistency has been reached

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

• bouillon
• mirepoix
• roux
• sachet

To cool stock properly, the chef can:

• place the stockpot into the walk-in cooler
• add ice as an ingredient
• deglaze the stockpot
• use an ice bath

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

• bouillon
• mirepoix
• roux
• sachet

How are brown stock and white stock similar?

• Both are made with roux
• Both are made with bones
• Both are made with bouillon
• Both are made with heavy cream

What type of stock is made from bones and scraps of beef that have been caramelized in the oven first?

• roux
• white stock
• brown stock
• foundation stock

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

• bouillon
• mirepoix
• roux
• sachet

What smooth beet soup with sour cream originated in Russia?

• borscht
• chowder
• gazpacho
• liaison