Culinary Knowledge Quiz

What temperature do foodborne pathogens grow?

• 38-148°F

• 41-135°F

• 140-212 °F

• 212-248°F

What is the difference between clear soups and cream soups?

• Clear soups are thicker than cream soups.

• Cream soups are made with a broth base.

• Clear soups are made with a broth base, while cream soups are thickened with cream or milk.

• Cream soups are always served cold.

What are the different ways to cool soups and stocks?

• Leave them at room temperature.

• Place them in the refrigerator immediately in the hot pot.

• Use an ice bath or divide into smaller portions.

• Cover and leave on the stove.

Explain the process and temperature to properly reheat cream soup.

• Reheat on high heat until boiling.

• Reheat slowly over low heat, stirring frequently till it reaches 165 degrees.

• Microwave on high for 5 minutes.

• Reheat in the oven at 200°C.

What are the 5 classical mother sauces?

• Tomato, Bechamel, espagnole, hollandaise, Velouté

• Tomato, Bechamel, espagnole, hollandaise, Cheese

• Mother Tomato, Alfredo, espagnole, hollandaise, Velouté and derivative

• Tomato, Bechamel, Gravy, hollandaise, Velouté

Stock is defined as:

• A thickened sauce

• A flavored liquid base for soups and sauces

• A type of dessert

• A cooking method

What is it called when you reduce a stock with a jellylike consistency which is made from brown stock, chicken stock or fish stock?

• Glace

• Roux

• Consommé

• Bisque

What is blanching and how is it used in a stock?

• Cooking food in oil

• Boiling food briefly and then cooling it

• Roasting food in the oven

• Steaming food until tender

What is the purpose of sweating in making stocks or sauces?

• To add color

• To enhance flavor without browning

• To thicken the sauce

• To cool the ingredients

How long does frozen stock stay good?

• 1 week

• 1 month

• 3 months

• 6 months