Soups and Stocks 2.04

Soups and Stocks 2.04

12th Grade

27 Qs

quiz-placeholder

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Soups and Stocks 2.04

Soups and Stocks 2.04

Assessment

Quiz

Other

12th Grade

Medium

Created by

Whitney Jordan

Used 5+ times

FREE Resource

27 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the main ingredients of a roux?

fat and flour

dairy and flour

water and flour

flavorings and flour

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The four main ingredients in a stock are:

a nourishing element, mirepoix, a bouquet garni, and a liquid.

bones or meat pieces, mirepoix, liquid smoke, and a liquid.

pieces of meat, water, herbs, and spices.

bones, water, herbs, and spices.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which food would be best to thicken a cream soup?

beef broth

carrot purée

potato purée

tomato purée

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

bouillon

mirepoix

roux

sachet

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A high-quality base for stocks will list which ingredient first on the ingredient label?

extracts of fish, meat, or poultry

artificial flavorings

herbs and spices

salt or sodium

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:

bouquet garni

aromatics

broth

stock

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What smooth beet soup with sour cream originated in Russia?

borscht

chowder

gazpacho

liaison

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