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WorksheetsSauce quiz
Total questions: 50
Worksheet time: 27mins
Name
Class
Date
1.
What liquid is usually used for making stock?
a)
water
b)
boullion
c)
beef broth
d)
chicken broth
2.
Roasting bones to enhance the flavor and color of stock is a process known as
a)
sweating
b)
browning
c)
blanching
d)
par-boiling
3.
A slurry, a liaison, and a roux are all considered to be
a)
soups
b)
stocks
c)
aromatics
d)
thickeners
4.
Bechamel, veloute, and hollaindaise are all called
a)
thickeners
b)
grand sauces
c)
derivative sauces
d)
compound butters
5.
The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called
a)
mirepoix
b)
aromatics
c)
sachet d'epices
d)
bouquet garni
6.
When cooling stock or soup, how long do you have to get it to 41 degrees F (KS rule)?
a)
2 hours
b)
4 hours
c)
6 hours
d)
8 hours
7.
Which is not a mother sauce?
a)
bechamel
b)
cheese
c)
veloute
d)
espagnole
8.
A thickener made of equal parts fat and flour (and cooked) is called a _______.
a)
buerre manie
b)
roux
c)
slurry
9.
Which mother sauce uses milk as its liquid?
a)
bechamel
b)
veloute
c)
espagnole
d)
hollaindaise
10.
A brown sauce made from a roux and beef stock.
a)
Espagnole
b)
Veloute Sauce
c)
Bechamel
11.
Removing all sediment so the soup is clear.
a)
Deglazing
b)
Clarifying
c)
Gelatinization
12.
Red or tomato sauce
a)
Bisque
b)
Marinara
c)
Veloute Sauce
13.
Process of adding hot water to the roasting pan to scrape the bits of browned material from the bottom of the pan to add to the stock pot; adds a lot of flavor and often used in making gravy.
a)
Deglazing
b)
Clarifying
c)
ization
14.
Combination of meats and vegetables simmered over low heat until thick.
a)
Stew
b)
Broth
c)
Stock
15.
An emulsion consisting of oil, egg, vinegar, and spices.
a)
Newburg Sauce
b)
Chowder
c)
Mayonnaise
16.
A sauce made of butter and egg yolks as binding, served hot with vegetables, fish, and eggs.
a)
Veloute Sauce
b)
Aioli
c)
HOllandaise Sauce
17.
Stock-based white sauce that can be made from chicken, veal, or fish stock.
a)
Bechamel
b)
Newburg Sauce
c)
Veloute Sauce
18.
What is a bunch of herbs tied together to season a stock or soup called?
a)
Bouquet garni/ Sachet
b)
Demi glaze
c)
Mirepoix
d)
Why would you tie the herbs together?
19.
What are the five classifications of Soup?
a)
Clear, Thin, Thick, Specialty, International
b)
Clear, Cloudy, Thick, International, Tomato
c)
Chowder, Bisque, Broth, Puree, Cream
d)
Specialty, Thick, Thin, Chowder, Puree
20.
Which two mother sauces do NOT use a Roux?
a)
Bechamel & Veloute
b)
Hollandaise & Bechamel
c)
Bechamel & Tomato
d)
Hollandaise & Tomato
21.
What are the five mother sauces?
a)
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
b)
Hollandaise, Veloute, Roux, Mornay & Tomato
c)
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
d)
Hollandaise, Veloute, Bechamel, Roux & Tomato
22.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
23.
A type of chowder with a cream base.
a)
Consommé
b)
New England Clam
c)
Manhattan Clam
d)
Bouillabaisse
24.
A derivative of Hollandaise sauce made of clarified butter, egg yolks, tarragon vinegar, and shallots; served on steak
a)
Béarnaise
b)
Mornay
c)
Bordelaise
d)
Lyonnaise
25.
A grand sauce, made from lemon juice and butter, and using egg yolks as an emulsifying agent; served on Eggs Benedict
a)
Hollandaise
b)
Béchamel
c)
Marinara
d)
Maître d’hôtel
26.
Thickened meat or poultry juices OR a roux-based sauce using meat or poultry fat instead of butter; often served with potatoes
a)
Gravy
b)
Remoulade
c)
Allemande
d)
Supreme
27.
Hollandaise sauce is made with milk and cream.
a)
False
b)
True
28.
Thick puréed sauce made from vegetables or fruit
a)
Espagnole
b)
Coulis
c)
Diable
29.
Some larger bones are filled with a soft substance, which increases the flavor when those bones are used in a stock. What is the correct term for that soft substance?
a)
marrow
b)
hemolytic fish
c)
homogenous fat
d)
custard
30.
What is the purpose of a sauce?
a)
Adds texture, visual appeal, complimentary flavors, moisture
b)
Texture, Body, Color, Consistency, Translucency
c)
Add moisture
d)
Adds flavor
31.
In medieval times what were sauces used for?
a)
To add complimentary flavors
b)
To add texture and visual appeal
c)
Add moisture to food
d)
To mask the flavor of spoiled foods
32.
What is a Roux?
a)
A Specialty Sauce
b)
A Thickening Agent
c)
A Seasoning
d)
One of the 5 Mother Sauces
33.
Which one is a Specialty Soup?
a)
Cream of Broccoli
b)
French Onion
c)
New England Clam Chowder
d)
Chicken Noodle Soup
34.
What is Mirepoix?
a)
2 parts onion & celery, 1 part carrot
b)
1 part onion, celery, potatoes
c)
2 parts onions, 1 part carrot & celery
d)
2 parts onions, 1 part peppers & celery
35.
It is acceptable to add tomatoes when making a brown sauce.
a)
True
b)
False
36.
How long should fish or seafood stock simmer for?
a)
6 hours
b)
12 hours
c)
60 minutes
d)
45 minutes
37.
How long should Chicken stock simmer for?
a)
6 hours
b)
24 hours
c)
12 hours
d)
1 hour
38.
How long should beef stock simmer for?
a)
6 hours
b)
24 hours
c)
48 hours
d)
12 hours
39.
Most bisque soups are made from what?
a)
Seafood
b)
Beef
c)
Chicken
d)
Pork
40.
The Main Purpose of a sauce is to add moisture to your dish.
a)
True
b)
False
41.
Why should we not put potatoes in our stock?
a)
We do put potatoes in stock.
b)
I don't know
c)
It will make the stock cloudy
d)
The potatoes won't cook properly
42.
What are the two categories of soup?
a)
Thick & Thin
b)
Clear & Thin
c)
Specialty & Thick
d)
Clear & Thick
43.
What are the five main ingredients to a Consomme?
a)
Potatoes, Stock, Eggs, Milk, Mirepoix
b)
Cold Stock, Egg Whites, Ground Beef, Tomato, Mirepoix
c)
Egg Whites, Hot Stock, Beef, Mirepoix, Tomato
d)
Egg Yolks, Cold Stock, Ground Beef, Tomato, Mirepoix
44.
What process is used to remove fat while a stock is simmering
a)
Bouquet garni
b)
Deglaze
c)
Mirepoix
d)
Skimming
45.
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
46.
Which piece of equipment would be used to cook stocks?
a)
Skillet
b)
Double Boiler
c)
Roasting Pan
d)
Stock Pot
47.
What provides the base for cream soups?
a)
Beef Stock
b)
Broth
c)
Milk
d)
Poultry Stock
48.
Name the mother sauce of Nantua.
a)
Bechamel
b)
Veloute'
c)
Espagnola
d)
Tomato
e)
Hollandaise
49.
Name the mother sauce of Soubise.
a)
Bechamel
b)
Veloute'
c)
Espagnola
d)
Tomato
e)
Hollandaise
50.
Name the mother sauce of Allemande.
a)
Bechamel
b)
Veloute'
c)
Espagnola
d)
Tomato
e)
Hollandaise
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