Stock, Soups & Sauces Quiz
Authored by Maha Giundi
Other
9th - 12th Grade
Used 7+ times
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25 questions
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1.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What should be done to bones before using them in stocks?
Roast
Blanch
Boil
Grill
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of skimming the stock?
To remove impurities
To thicken the stock
To prevent burning
To enhance the flavor
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a mother sauce?
Béchamel
Roux
Slurry
Liaison
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of a roux in sauces?
To emulsify the ingredients
To enhance the color
To thicken the sauce
To add flavor
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of soup is a bisque?
Cream soup
Thin soup
Thick soup
Cold soup
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of soup is a chowder?
Cream soup
Cold soup
Thin soup
Thick soup
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of soup is a purée?
Thin soup
Thick soup
Cold soup
Cream soup
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