Stock and Sauce Quiz

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

• mirepoix

• aromatics

• sachet d'épices

• bouquet garni

What liquid is usually used for making stock?

• Water

• Bouillon

• Beef broth

• Chicken broth

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating

• browning

• blanching

• par-boiling

The ratio of liquid to flavoring ingredients in vegetable stock is

• 1 lb of vegetables to 1 qt of water to yield 1 qt of stock

• 2 lbs of vegetables to 4 qts of water to yield 1 qt of stock

• 11 lbs of vegetables to 5 qts of water to yield 1 gal of stock

• 8 lbs of vegetables to 6 qts of water to yield 1 gal of stock

After the stock has been stored, it must be degreased before it can be used. This is because

• it is easier to heat up degreased stock

• the grease will ruin the flavor of the stock, turning it rancid

• all of the fat must be skimmed off in order for the stock to be healthful

• degreasing makes the stock clearer and purer, while removing some of the fat

Béchamel, velouté, and hollandaise are all called

• thickeners

• grand sauces

• derivative sauces

• compound butters

A slurry, a liaison, and a roux are all considered to be

• soups

• stocks

• aromatics

• thickeners

What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

• Slurry

• Liaison

• Hollandaise

• Compound butter

Stocks, broths, and consommés are all _______ soups.

• clear

• thick

• puréed

• bisque

Thick soups can be thickened with _______.

• cream

• cornstarch

• bouquet garni

• compound butter