Soup, Stock, & Sauce Quiz

What is a liquid that forms the foundation of sauces and soups?

• Sauce

• Roux

• Stock

What piece of equipment should you use to prepare chicken stock?

• Skillet

• Stock Pot

• Double Boiler

Stock is primarily made from​ (a)  

​ (b)   is made from meat trimmings

• bones
• Broth
• Sauce
• meat

What is a flavored, thickened liquid to enhance the flavor of food?

• Stock

• Sauce

• Soup

When preparing chicken stock, what cooking technique should you use?

• Baking

• Boiling

• Simmering

In a stock, what is the ratio of onion, celery, and carrots called?

• Liquid

• Mirepoix

• Nourishment

What element of stock provides flavor, color, and nutrients?

• Seasoning/ Salt

• Liquid (water)

• Nourishing (bones)

A ​ (a)   is a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine.

• bouquet garni
• soup
• stock

Match the following Mother sauces to the correct picture.

• Sauce Espagnole

• 
• Veloute

  (velvety blonde sauce)

• 
• Tomato Sauce

• 
• Bechamel

• 
• Hollandaise Sauce

• 

What is a thickening agent that is made of equal parts fat and flour?

• Soup

• Veggie Puree

• Roux