Soup and sauces recap

Which of these are steps to making a brown meat stock? There are multiple correct answers.

• Break down bones

• Blanch bones and rinse under cold water

• Roast bones and mirepoix

• Sweat mirepoix in butter

• Strain, reduce and pass

Match the following stocks with their cooking times.

• 4 hours

• White chicken stock

• 6 - 8 hours

• Brown beef stock

• 10 - 30 minutes

• Veg stock

• 20 minutes

• Fish stock

It is important to keep stocks on a ​ (a)   so that it doesn't sour. You should cool stocks as quickly as possible, to under ​ (b)   within ​90 minutes. When reheating, boil quickly for a minimum of ​ (c)   minutes.

• simmer
• 2
• 5C
• 8C
• rolling boil
• 20

A consome is an example of which classification of soup?

• Clear

• Broth

• Puree

• Cream

• Veloute

A veloute is a soup thickened with what method?

• By adding cornstarch

• By adding a blond roux

• By reducing

• By adding a beurre manie

Which of these are thickeners used to thicken sauces? There are multiple correct answers.

• Egg yolks

• Egg whites

• Cream

• Cornflour

How many mother sauces are there?

• 1

• 3

• 5

• 7

Which mother sauce is missing from the following list?

Espagnole, veloute, bechamel, _, hollandaise.

• Custard

• Allemande

• Tomato

• Mayonnaise

What is the name of a simple sweet and sour liquid, often added to enhance the flavour of a tomato sauce?

• Gastrique

• Custard

• Beurre manie

• Liaison

Mornay sauce is made by adding Gruyere and Parmesan cheese to which mother sauce?

• Hollandaise

• Bechamel

• Espagnole

• Tomato

Answer explanation

Derivative sauces are sauces derived from one of the mother sauces. They are also known as secondary sauces.

Some examples are Robert sauce (espganole), Supreme (veloute), Mornay (bechamel), Puttanesca (tomato) and Bearnaise (hollandaise).