WorksheetsCh 6 level 1 Pretest Part 1
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
a)
aromatics.
b)
mirepoix.
c)
bouquet garni.
d)
sachet d’épices.
2.
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of
a)
aromatics.
b)
mirepoix.
c)
bouquet garni.
d)
sachet d’épices.
3.
A flavorful liquid made by gently simmering bones and/or vegetables is a
a)
sauce.
b)
soup.
c)
stock.
d)
ragout
4.
Which is a highly flavored type of stock made with fish bones?
a)
Fumet
b)
Glace
c)
Remouillage
d)
Court Bouillon
5.
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a
a)
jus.
b)
glace.
c)
remouillage
d)
court bouillon
6.
A rich, lightly reduced stock used as a sauce for roasted meats is called
a)
jus.
b)
glace.
c)
fumet
d)
remouillage
7.
The process of eliminating bones or impurities that can cause cloudiness in a stock is called
a)
blanching.
b)
sweating.
c)
shocking.
d)
browning.
8.
What causes bone and mirepoix to release flavor more quickly when liquid is added?
a)
Stewing
b)
Browning
c)
Sweating
d)
Blanching
9.
Frozen stock can be held for __________ month(s).
a)
1
b)
2
c)
3
d)
4
10.
The process of removing fat that has cooled and hardened from the surface of the stock is called
a)
scraping.
b)
blanching.
c)
skimming.
d)
degreasing.
11.
A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a
a)
soup.
b)
sauce.
c)
stock.
d)
glaze
12.
Which grand sauce is made from milk and white roux?
a)
Velouté
b)
Béchamel
c)
Hollandaise
d)
Espagnole
13.
A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called
a)
velouté.
b)
béchamel.
c)
demi-glaze.
d)
hollandaise.
14.
Creole is a derivative sauce of
a)
béchamel.
b)
hollandaise.
c)
brown sauce.
d)
tomato sauce.
15.
What thickener is made of equal parts cooked flour and fat?
a)
Roux
b)
Liaison
c)
Cornstarch
d)
Beurre manié
16.
A thickener made of equal parts flour and soft, whole butter is
a)
roux.
b)
liaison.
c)
cornstarch.
d)
beurre manié.
17.
A mixture of egg yolks and heavy cream, often used to finish some sauces, is called
a)
roux.
b)
slurry.
c)
liaison.
d)
cornstarch.
18.
A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called
a)
salsa.
b)
au jus.
c)
coulis
d)
jus-lié.
19.
A sauce made from the juices of cooked meat and brown stock is
a)
salsa.
b)
au jus.
c)
coulis.
d)
jus-lié.
20.
A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a
a)
chinos.
b)
strainer.
c)
skimmer.
d)
China cap.
100 %
