Culinary Stocks and Sauces Quiz

What are the four essential parts of stocks?

• Major flavoring ingredient, Liquid, Mirepoix, Aromatics

• Rice, Beans, Pasta, Potatoes

• Salt, Pepper, Oil, Vinegar

• Flour, Sugar, Butter, Eggs

What are the proportions of onions, carrots, and celery in mirepoix?

• 50% onions, 25% carrots, 25% celery

• 40% onions, 30% carrots, 30% celery

• 45% onions, 35% carrots, 20% celery

• 60% onions, 20% carrots, 20% celery

What is the purpose of bouquet garni in stocks?

• To add sweetness to the stock

• To thicken the stock

• To add color to the stock

• To create a savory smell

Which type of stock is made from simmering bones and/or vegetables for 24 hours?

• Stock

• Broth

• Bouillon

• Fumet

What is the purpose of blanching bones in stock preparation?

• To brown the bones

• To add flavor to the bones

• To rid impurities and cloudiness

• To thicken the stock

What is the main ingredient used as a thickener in mother sauces?

• Liaison

• Beurre manié

• Slurry

• Roux

Which classical mother sauce is made from brown stock and brown roux?

• Brown or espagnole sauce

• Velouté

• Béchamel

• Tomato sauce

What is the purpose of compound butter in sauce preparation?

• To add sweetness to the sauce

• To thicken the sauce

• To finish grilled or broiled meats, fish, poultry, game, pastas, and sauces

• To add color to the sauce

What is the difference between clear soup and thick soup?

• Clear soup is flavored stocks, soups, and consommés, while thick soup is cream and purée soups

• Clear soup is thickened with starch, while thick soup is not thickened

• Clear soup is always served cold, while thick soup is served hot

• Clear soup is always vegetarian, while thick soup contains meat

What is the purpose of oignon brûlé in consommé preparation?

• To add color and flavor to the consommé

• To thicken the consommé

• To add sweetness to the consommé

• To remove impurities from the consommé