Chap 17 - Stocks and Sauces 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

• parboiling

The ratio of liquid to flavoring ingredients in vegetable stock is:

• 4 lb of vegetables to 4 qt of water to yield 1 gal of stock.

• 2 lb of vegetables to 4 qt of water to yield 1 gal of stock.

• 11 lb of vegetables to 5 qt of water to yield 1 gal of stock.

• 8 lb of vegetables to 6 qt of water to yield 1 gal of stock.

After the stock has been stored, it must have the fat removed before it can be used. This is because:

• it is easier to heat up stock with no fat.

• the fat will ruin the flavor of the stock, turning it rancid.

• the fat will make the stock indelible.

• fat removal makes the stock clearer and purer, as well as a bit more healthful.

Béchamel, velouté, and hollandaise are all called:

• thickeners

• mother 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 flavor and velvety smoothness to the sauce without making it too thick?

• Slurry

• Liaison

• Hollandaise

• Compound butter

Stocks, broths, and consommé are all what type of soup?

• Clear

• Thick

• Puréed

• Bisque

Thick soups can be thickened by:

• cream

• starch

• bouquet garni

• compound butter