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WorksheetsCulinary 1.05
Total questions: 12
Worksheet time: 12mins
Name
Class
Date
1.
What process is used to remove fat while a stock is simmering
a)
Bouquet garni
b)
Deglaze
c)
Mirepoix
d)
Skimming
2.
What is another name for pan drippings or unthickened meat juices?
a)
Al Dente
b)
Au jus
c)
A la king
d)
A la mode
3.
Where should unopened,canned, and dehydrated dehydrated soups be stored?
a)
A cool, dry place
b)
Freezer
c)
Oven
d)
Refrigerator
4.
What is the difference between a white stock and a brown stock?
a)
Brown stocks use roasted ingredients and the addition of a mirepoix.
b)
Brown stocks use roasted ingredients and the addition of tomato.
c)
Brown stocks use boiled ingredients and the addition of mirepoix.
d)
Brown stocks use boiled ingredients and the addition of tomato.
5.
Which piece of equipment would be used to cook stocks?
a)
Skillet
b)
Double Boiler
c)
Roasting Pan
d)
Stock Pot
6.
Which are the five mother sauces?
a)
Bechamel,Veloute,Tomato,Espannole, and coulis
b)
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
c)
Salsa,Relish,Gravy,Coulis and Roux
d)
Bechamel,Veloute,Tomato,Gravy and Coulis
7.
What is the first step in making brown stock?
a)
Boiling the ingredients for one hour.
b)
Browning the ingredients in the oven
c)
Sauteing the ingredients in olive oil until soft
d)
Simmering the ingredients several hours
8.
Which is a thickening agent made of equal fat and flour
a)
Flour/Water paste
b)
Cornstarch Slurry
c)
Arrowroot
d)
Roux
9.
A soup that is made from ingredients that are forced through a food mill or china cap is a :
a)
Broth
b)
Base
c)
Puree
d)
Roux
10.
To rid a clear soup, like a consomme, of particles that are too fine to be strained out is to.
a)
Clarify
b)
Deglaze
c)
Extract
d)
Puree
11.
What provides the base for cream soups?
a)
Beef Stock
b)
Broth
c)
Milk
d)
Poultry Stock
12.
Trey is preparing brown beef stock. What process removed the rich flavor particles from the roasting pan and adds color to the stock.
a)
Au Jus
b)
Coulis
c)
Deglaze
d)
Reduction
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