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WorksheetsSTOCK, SOUP AND SAUCES
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
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
2.
In medieval times (MIDDLE AGES) 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
3.
What is a Roux?
a)
A Specialty Sauce
b)
A Thickening Agent
c)
A Seasoning
d)
One of the 5 Mother Sauces
4.
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)
5.
What is a Slurry?
a)
A type of suce
b)
A flavoring
c)
A starch mixed with COLD water to thicken
d)
A starch mixed with HOT water to thicken
6.
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
7.
Which two mother sauces do NOT use a Roux?
a)
Bechamel & Veloute
b)
Hollandaise & Bechamel
c)
Bechamel & Tomato
d)
Hollandaise & Tomato
8.
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
9.
Which one is a Specialty Soup?
a)
Cream of Broccoli
b)
French Onion
c)
New England Clam Chowder
d)
Chicken Noodle Soup
10.
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
11.
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?
12.
It is acceptable to add tomatoes when making a brown sauce.
a)
True
b)
False
13.
How long should fish or seafood stock simmer for?
a)
6 hours
b)
12 hours
c)
60 minutes
d)
45 minutes
14.
How long should Chicken stock simmer for?
a)
6 hours
b)
24 hours
c)
12 hours
d)
1 hour
15.
How long should beef stock simmer for?
a)
6 hours
b)
24 hours
c)
48 hours
d)
12 hours
16.
Most bisque soups are made from what?
a)
Seafood
b)
Beef
c)
Chicken
d)
Pork
17.
The Main Purpose of a sauce is to add moisture to your dish.
a)
True
b)
False
18.
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
19.
What are the two categories of soup?
a)
Thick & Thin
b)
Clear & Thin
c)
Specialty & Thick
d)
Clear & Thick
20.
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
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