Chapter 17: Stocks, Soups, and Sauces Exam Prep Questions

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

• mirepoix.

• aromatics.

• sachet d'espices.

• bouquet garni.

What liquid is usually used for making stock?

• Water

• Boullion

• Beef Broth

• Chicken Broth

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

• sweating.

• browning.

• blanching.

• parboiling.

Court bouillon, fumet, and glace are all types of

• soups.

• stocks.

• sauces.

After the stock has been stored, it must have the fat removed before it can be used. This is because

• the fat will ruin the flavor.

• it is easier to heat up the stock.

• fat removal makes the stock clearer, purer, and more healthy.

Béchamel, veloute', and hollandaise are all called

• thickeners.

• mother sauces.

• compound butters.

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

• soups.

• stocks.

• aromatics.

• thickeners.

What is a mixture of egg yolks and heavy cream that adds a rich flavor and smoothness to the sauce without making it too thick?

• Slurry

• Liaison

• Hollandaise

• Compound Butter

Stocks, broths, and consommés are all what types of soup?

• Clear

• Thick

• Puree

• Bisque

Thick soups can be thickened with

• cream.

• bouquet garni.

• starch.

• compound butter.