Stocks, Sauces and Soups Test (1st)

What is a "stock"?

• A soup

• A flavorful liquid made by simmering bones, vegetables, and aromatics

• A type of seasoning used in soups and stews

• A type of fast-cooking pasta

Which of the following is a key ingredient commonly used in making a chicken stock?

• Celery

• Butter

• Apples

• Beef

What is the purpose of a stock in cooking?

• To add color to a dish

• To provide a base of flavor and richness to sauces, soups, and other dishes

• To act as a thickening agent

• To enhance the presentation of a dish

Which mother sauce is made from a roux (a mixture of fat and flour) combined with milk?

• Hollandaise

• Béchamel

• Velouté

• Espagnole

Which mother sauce serves as the base for classic marinara sauce?

• Velouté

• Espagnole

• Béchamel

• Tomato Sauce

Which mother sauce is made by combining stock with a brown roux?

• Espagnole

• Velouté

• Béchamel

• Tomato Sauce

The purpose of blanching the bones to make stock is:

• To make them taste better

• To remove the impurities in the bones

• To make them darker

• To thicken the stock

A collection of aromatics that is added to a simmering liquid or tied up in a sachet when making stock is called a:

• Roux

• Bag of herbs

• Flavorings

• Bouquet Garni

One difference between stock and broth is:

• Stock includes bone and fat and broth includes meat

• Stock tastes better than broth

• Broth is used to make a variety of dishes and stock is not

• Broth is flavored with herbs

The velvety mother sauce that is made from a light-colored stock thickened with a light-colored roux is:

• Hollandaise

• Tomato

• Demi-Glace

• Veloute