Stock, Soups & Sauces Quiz

What should be done to bones before using them in stocks?

• Roast

• Blanch

• Boil

• Grill

What is the purpose of skimming the stock?

• To remove impurities

• To thicken the stock

• To prevent burning

• To enhance the flavor

Which of the following is a mother sauce?

• Béchamel

• Roux

• Slurry

• Liaison

What is the purpose of a roux in sauces?

• To emulsify the ingredients

• To enhance the color

• To thicken the sauce

• To add flavor

What type of soup is a bisque?

• Cream soup

• Thin soup

• Thick soup

• Cold soup

What type of soup is a chowder?

• Cream soup

• Cold soup

• Thin soup

• Thick soup

What type of soup is a purée?

• Thin soup

• Thick soup

• Cold soup

• Cream soup

What is the purpose of a mirepoix in stock making?

• To thicken the stock

• To add color

• To add flavor

• To emulsify the ingredients

What type of soup is gazpacho?

• Thick soup

• Cream soup

• Cold soup

• Thin soup

Which are the five mother sauces?

• Bechamel, Veloute, Tomato, Espagnole, and coulis

• Bechamel, Veloute, Tomato, Espagnole, and hollandaise

• Salsa, Relish, Gravy, Coulis, and Roux

• Bechamel, Veloute, Tomato, Gravy, and Coulis