Stocks, Soups, Sauces

What is the primary ingredient in a roux?

• Water and salt

• Butter and sugar

• Eggs and milk

• Flour and fat

Which type of soup is clarified to remove impurities and fat?

• Minestrone

• Consomme

• Tom Yum

• Bisque

What is the base of a bechamel sauce?

• Mirepoix

• Roux

• Hollandaise

• Sofrito

What is the difference between broth and stock?

• Broth and stock are the same thing.

• Broth is made from bones, while stock is made from meat.

• Broth is made from simmering meat and vegetables, while stock is made from simmering bones and vegetables.

• Broth is used for savory dishes, while stock is used for sweet dishes.

How is a consomme different from a broth?

• A consomme is served cold, while a broth is served hot.

• A consomme is thicker than a broth.

• A consomme is made with vegetables, while a broth is made with meat.

• A consomme is clarified, while a broth is not.

What is the purpose of a roux in sauce making?

• To add color to the sauce.

• To enhance the sweetness of the sauce.

• To thicken the sauce and add flavor.

• To make the sauce more watery.

Which type of soup is typically made by simmering meat and vegetables?

• Stew

• Broth-based soup

• Clear soup

• Cream-based soup

What is the key step in making a clear consomme?

• Adding sugar to the broth

• Straining the broth through a coffee filter

• Boiling the broth for an extended period of time

• Clarifying the broth with egg whites

What thickening agent is commonly used in sauces besides roux?

• Cornstarch

• Flour

• Gelatin

• Potato starch

What is the main flavor profile of a white broth?

• Light, delicate, savory

• Bold, spicy, sweet

• Rich, umami, bitter

• Intense, tangy, fruity