Culinary Techniques and Sauces

Which of the following is a mix of coarsely chopped vegetables used in a stock to add color, flavor, and nutrients?

• Bouquet Garni

• Mirepoix

• Nourishing Elements

• Liquid

What is the difference between Stock and Sauce?

• A stock is a highly seasoned, a finished product, whereas a sauce is an unseasoned base.

• A stock is made simmering bones and vegetables, a sauce is a prepared, seasoned thickened liquid.
  

• A stock is a cold preparation, while a sauce must be served hot.
  

• A stock contains dairy, while a sauce is made entirely of fat and acid.

What are the three primary structural components of most sauces?

• Liquid, sweetener, and garnish

• Thickening agent, fat, and acid

• Liquid, thickener, seasoning & flavoring agents

• Protein, vegetable, and starch

Which of these is NOT listed as a thickening agent for sauces?

• Corn Starch

• Arrowroot

• Flour Bread

• Vinegar

Which mother sauce is also known as cream sauce or white sauce and is made by thickening milk with a roux?

• Sauce Espagnole

• Tomato Sauce

• Béchamel Sauce

• Velouté Sauce

What are the five mother sauces?

• Hollandaise, Velouté Bechamel, Espagnole & Tomato

• Hollandaise, Bechamel, Mornay, Espagnole & Tomato

  
  

• Hollandaise, Velouté Roux, Mornay & Tomato

  
  

• Hollandaise, Velouté, Bechamel, Roux & Tomato

  
  

Which TWO of the following are derivative (secondary) sauces rather than mother sauces?

• Velouté

• Mornay

• Béarnaise

• Hollandaise

• Bordelaise

What type of soup is described as not clear or transparent, and includes thickening agents like roux, cream, or vegetable puree?

• Clear Soup

• Specialty Soup

• International Soup

• Thick Soup

Which of the following pairs correctly match a soup type with its description?

• Consommé — a thick, creamy soup made from pureed vegetables

• Chowder — a clear, strained broth typically served cold

• Purée — a clear, clarified meat broth

• Bisque — a smooth, creamy shellfish soup, often strained and finished with cream

Which ONE of the following lists correctly matches each soup with its country or region of origin?

• Minestrone — Italy; Ginataan — Philippines; Oshiruko — Japan; Bouillabaisse — France; Gumbo — United States (Louisiana); Mulligatawny — India/Anglo‑Indian; Menduo — China

• Minestrone — France; Ginataan — Japan; Oshiruko — Philippines; Bouillabaisse — Spain; Gumbo — China; Mulligatawny — United States (Louisiana); Menduo — India

• Minestrone — Italy; Ginataan — China; Oshiruko — Japan; Bouillabaisse — United States (Louisiana); Gumbo — France; Mulligatawny — India; Menduo — Philippines

• Minestrone — Spain; Ginataan — Philippines; Oshiruko — China; Bouillabaisse — France; Gumbo — India; Mulligatawny — Japan; Menduo — Italy