soups stocks and sauces

What composes a mirepoix and their percentages?

• Carrots, onions, celery - 50%, 25%, 25%

• Onions, carrots, celery - 50%, 25%, 25%

• Celery, onions, carrots - 25%, 50%, 25%

• Onions, celery, carrots - 25%, 25%, 50%

Rewetting the bones to create another stock (half stock) is called:

• Double Stock

• Remouillage

• Triple Stock

• White Stock

When the moistening liquid for a stock is an already prepared stock, the result is called:

• Double Stock

• Remouillage

• Triple Stock

• Brown Stock

Sauce Espagnole is brown stock that has been thickened with what kind of roux?

• White Roux

• Blond Roux

• Brown Roux

• Dark Roux

A ________ is an ingredient (such as roux, eggs, or purees) used to thicken liquids, transforming them into sauces.

• Coulis

• Liaison

• Estouffade

• Sombrero

Sauces thickened with egg yolks should never be boiled. T or F

• True

• False

Name three types of roux.

• White, Blond, Brown

• Red, Green, Blue

• Light, Medium, Dark

• Soft, Medium, Hard

What is the difference between a stock and a consommé?

• Stock is clear, consommé is cloudy

• Consommé is clear, stock is cloudy

• Stock is thick, consommé is thin

• Consommé is thick, stock is thin

What is the main difference between Sauce Béchamel and Sauce Veloute?

• Type of roux used

• Base liquid

• Cooking method

• Seasoning

The main purpose of adding a roux to a sauce is to:

• Make it richer

• Make it smoother

• Make it thicker

• None of the above