Stocks, Sauces, and Soups Quiz

What are the four essential parts to a stock?

• Major flavoring ingredients, liquid, mirepoix, and aromatics

• Meat, bones, water, and vegetables

• Salt, pepper, onions, and garlic

• Butter, flour, cream, and stock

What is mirepoix?

• A bag of herbs or bundle tied together

• A weak stock made from bones that have been used in another preparation

• A mixture of egg yolks and heavy cream used to finish some sauces

• A flavor base for stock made from onions, celery, and carrots

What is the difference between white stock and brown stock?

• White stock is used for poaching fish, while brown stock is used for roasted meat

• White stock is made from simmered poultry, beef, or fish bones, while brown stock is made from browned bones

• White stock is amber in color, while brown stock is clear

• White stock is made with veal, chicken, or fish stock, while brown stock is made with brown roux

What is court bouillon?

• An aromatic vegetable broth used for poaching fish

• A bag of herbs or bundle tied together

• A weak stock made from bones that have been used in another preparation

• A flavorful liquid made by gently simmering bones and vegetables

What is glace?

• A reduced stock with a jelly-like consistency made from brown, chicken, or fish stock

• A mixture of egg yolks and heavy cream used to finish some sauces

• A bag of herbs or bundle tied together

• A thickener made of cold butter through emulsification

What is the purpose of blanching bones for stock?

• To release flavor more quickly from the bones

• To remove impurities that can cloud the stock

• To soften the bones and mirepoix

• To roast the bones and give them a brown color

What is the 6 hour rule for cooling large stocks?

• Cool the stock to 41 degrees or below within 6 hours

• Cool the stock to room temperature within 6 hours

• Cool the stock to 32 degrees or below within 6 hours

• Cool the stock to 50 degrees or below within 6 hours

What is the purpose of degreasing stock?

• To cool the stock to 41 degrees or below

• To give the stock a clearer and purer color

• To remove fat that can cloud or ruin the quality of the stock

• To remove impurities that can cloud the stock

What is a saucier?

• A thickener made of cold butter through emulsification

• A bag of herbs or bundle tied together

• A mixture of egg yolks and heavy cream used to finish some sauces

• A cook who specializes in making sauces

What is a bechamel sauce made from?

• A stock and tomatoes

• Brown stock and brown roux

• Veal, chicken, or fish stock and white or blond roux

• Milk and white roux