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WorksheetsChapter 6 Part 2
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
A rich flavorful broth or stock that has been clarified is
a)
Puree
b)
Bisque
c)
concomme
d)
oignon brule
2.
Which type of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?
a)
clear
b)
puree
c)
thick
d)
cream
3.
A hearty, thick soup made in much the same way a a cream soup is a
a)
puree
b)
broth
c)
chili
d)
chowder
4.
Bechamel sauce is a _______ sauce
a)
grand
b)
brown
c)
pureed
d)
derivative
5.
A stock should be cooled to what temperature to ensure its safety?
a)
35
b)
45
c)
55
d)
65
6.
A liaison is a thickener made from a mixture of
a)
fat and flour
b)
onions and celery
c)
cream and egg yolks
d)
starch and cold water
7.
Sachet d'epices and bouquet garni are known as
a)
herbs
b)
spices
c)
aromatics
d)
flavoring
8.
Which liquid is most often used in making stocks?
a)
water
b)
boullion
c)
concasse
d)
consomme
9.
Which is an example of a clear soup?
a)
Gazpacho
b)
Minestrone
c)
oignon brule
d)
lobster bisque
10.
Which thickener is used most often in basic cream soup?
a)
roux
b)
slurry
c)
liaison
d)
cornstarch
11.
The five grand sauces are known as mother sauces because they are
a)
cooked slowly
b)
made only with roux
c)
used to create many other sauces
d)
served only with certain types of foods
12.
The wringing method is used to _________ a sauce.
a)
cook
b)
strain
c)
thicken
d)
reduce
13.
Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
a)
Veloute
b)
Bechamel
c)
Espangnole
d)
Hollandaise
14.
The two main ingredients in bechamel are
a)
butter and egg yolks
b)
milk and white roux
c)
fish stock and egg yolks
d)
veal stock and white roux
15.
Cream soups should never be
a)
boiled
b)
seasoned
c)
served cold
d)
covered during cooking
16.
Which is usually a main ingredient in bisque
a)
veal
b)
cream
c)
potatoes
d)
shellfish
17.
The correct mixture of mirepoix is
a)
50% carrot,10% onion, 40% celery
b)
50% onion, 25% celery, 25% carrots
c)
50% celery, 25% onion, 25% carrots
d)
50% onion,10% carrots, 40% celery
18.
Brown stock and brown roux are used to make which grand sauce?
a)
Veloute
b)
Bechamel
c)
Espagnole
d)
Hollandaise
19.
Which sauce is the base for bearnaise?
a)
Veloute
b)
Bechamel
c)
Espagnole
d)
Hollandaise
20.
Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?
a)
White
b)
Glace
c)
Fumet
d)
Brown
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