Prepare Soup, Stock and Sauce

1. What do you call the liquid in which meat, fish, and sometimes  vegetables have been cooked?

• glaze  

• stock

• sauce

• water

What kind of stock uses fish as its main ingredient?

• B. fish stock
• D. beef stock
• C. chicken stock
• A. vegetable stock

Which one is the easiest to prepare?

• brown stock

• Fish Stock

• Vegetable Stock

• White Stock

What stock uses chicken bone as its main ingredient?

• Beef stock
• Vegetable stock
• Chicken stock
• Fish stock

Which of the following is the correct ratio of mirepoix for stock preparation?

• 2:1:1 (onions:carrots:celery)
• 1:1:2 (carrots:celery:onions)
• 3:1:1 (celery:onions:carrots)
• 1:2:1 (carrots:onions:celery)

What is the purpose of simmering stock instead of boiling it?

• To extract flavors gently and avoid cloudiness.
• To make the stock more colorful and vibrant.
• To rapidly boil off impurities and fats.
• To increase the cooking time for better texture.

Which mother sauce is made from a white roux and milk?

• Velouté sauce
• Béchamel sauce
• Tomato sauce
• Hollandaise sauce

. What ingredient is typically used to thicken a velouté sauce?

• Cornstarch
• Cream
• White roux

• Brown roux 

Which of the following is a clear soup?

• B. bouillon
• bisque

• C. cream

• A. chowder

What makes a soup appetizing?

• A combination of appealing aromas, vibrant colors, balanced flavors, and fresh ingredients.
• Made exclusively from canned ingredients.
• Only served cold without seasoning.
• Too much salt and bland texture.