Stock soups and sauces

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• Glaze

• Sauce

• Stock

• Water

1. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Ham Stock

• Prawn Stock

• White Stock

1. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Ham Stock

• Prawn Stock

• White Stock

Which of the following vegetables is not used in creating a mirepoix?

• Celery

• Carrots

• Garlic

• Onion

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

• Bouquet Chou-fluer

• Bouquet Garni

• Bouquet les courges

• Bouquet Lepinard

What soup is thickened with egg, butter and cream?

• Bisques

• Chowders

• Puree

• Veloutes

It enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

• Stock

• Soups

• Sauces

• None of the above

What is the most commonly used thickeners for sauce making?

• Egg

• Flour

• Margarine

• None of the above

Which of the following fats results to finest sauces because of its flavor?

• Clarified Butter

• Lard

• Margarine

• Shortening

What roux is cooked little longer to a slightly darker color; used for veloutes?

• Blond roux

• Brown Roux

• Cream Roux

• White Roux