LEVEL 3

The most basic preparations found in professional kitchen.

• A. Stock

• B. Sauce

• C. Broth

• D. Soup

It helps dissolve connective tissues, and extract flavor and body from bones.

• A. Mirepoix

• B. Acid products

• C. Bones

• D. Water

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

• A. Bouquet garni

• B. Single spices and herbs

• C. Broth

• D. Herbs

What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?

• A. Stock

• B. Sauce

• C. Soup

• D. None of the above

Thickened soups made from shellfish.

• A. Bisques

• B. Puree

• C. Chowder

• D. Veloute

What principle is Simmering?

• A. 3rd

• B. 2nd

• C. 1st

• D. 4

Broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates removing of congealed fat from the surface. Skim the top layer of fat from a hot soup with a ladle, alternately

• A. Deglazing

• B. Degreasing

• C. Reduction

• D. Decreasing

What makes a soup appetizing?

• A. All of the above

• B. Taste

• C. Garnish

• D. Ingredients

Which of the following is a clear soup?

• A. Bouillon

• B. Bisques

• C. Puree

• D. Ginataan

This is very important in order to produce a smooth, lump free sauce. Straining through a china cap lined with several layers of cheesecloth is effective.

• A. Stirring

• B. Straining

• C. Deglazing

• D. Reduction