Soups, Stocks & Sauces TEST

Describe (in detail) how to make a roux. What ingredients do you need? What are the

amounts of ingredients? What are the steps?

What are three types of soups? (list the major categories)

What makes a sauce thick?

• The vegetables.

• The liquid when cool.

• A roux.

• The meat and it's juices.

What ingredients are in a hollandaise sauce?

• Butter, Eggs, Cream

• Butter, Eggs, Lime

• Eggs, Lemon, Spinach

• Eggs, Butter, Lemon

Where does the major flavor come from in a broth or stock? Select all that apply.

• The bones.

• The vegetables.

• The liquid.

• The aromatics.

What is a mirepoix?

• A mixture of celery, onion, tomato, and

  garlic.

• A flavor base made up of sautéed onions

  and garlic.

• A combination of different vegetables.

• A flavor base made up of a mixture of

  celery, carrots and onion.

What is a béchamel sauce made up of?

• Vegetables and meat mixed together.

• A roux and a vegetable stock.

• White Roux & Milk.

• White Roux & Vegetables.

Chicken Noodle Soup is a Thick Soup. True or False?

• True

• False

Mirepoix is a mixture of equal parts fat and flour. True or False?

• True

• False

What ingredients do you need to make a basic cheese sauce? Select all that apply.

• Flour & Fat (Roux)

• cheese (any kind that melts easily)

• Liquid (cream or milk)

• Tomatoes (canned or fresh)