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WorksheetsStocks, Soups, and Sauces Chapter 6
Total questions: 37
Worksheet time: 19mins
Name
Class
Date
1.
Pathogens grow when the temperature of the food is colder than 41°F or hotter than 135°F.
a)
true
b)
false
2.
Clear soups include cream soups and purée soups.
a)
true
b)
false
3.
One way to cool stock is to place it in an ice-water bath and stir often.
a)
true
b)
false
4.
To properly reheat a cream soup, bring it to a full boil.
a)
true
b)
false
5.
All sauces are classified as either a grand sauce or a derivative
a)
true
b)
false
6.
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.
7.
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.
8.
A flavorful liquid made by gently simmering bones and/or vegetables is a
a)
sauce
b)
soup
c)
stock
d)
ragout
9.
Which is a highly flavored type of stock made with fish bones?
a)
Fumet
b)
Glace
c)
Remouillage
d)
Court bouillon
10.
A rich, lightly reduced stock used as a sauce for roasted meats is called
a)
jus
b)
glace
c)
fumet
d)
remouillage
11.
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
12.
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
13.
Which grand sauce is made from milk and white roux?
a)
Velouté
b)
Béchamel
c)
Hollandaise
d)
Espagnole
14.
A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called
a)
Velouté
b)
Béchamel
c)
Hollandaise
d)
demi-glaze
15.
Creole is a derivative sauce of
a)
Béchamel
b)
Hollandaise
c)
Espagnole/Brown Sauce
d)
Tomato Sauce
16.
What thickener is made of equal parts cooked flour and fat?
a)
roux
b)
liaison
c)
slurry
d)
Beurre manié
17.
A thickener made of equal parts flour and soft, whole butter is
a)
roux
b)
liaison
c)
slurry
d)
Beurre manié
18.
A mixture of egg yolks and heavy cream, often used to finish some sauces, is
a)
roux
b)
liaison
c)
slurry
d)
Beurre manié
19.
A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called
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/China cap
b)
strainer
c)
skimmer
d)
blender
21.
A rich, flavorful broth or stock that has been clarified is
a)
purée
b)
bisque
c)
consommé
d)
oignon brûlé
22.
Which kind 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)
purée
c)
thick
d)
cream
23.
Béchamel sauce is a __________ sauce.
a)
grand/mother
b)
brown
c)
purée
d)
derivative
24.
A stock should be cooled to which temperature to ensure its safety?
a)
40°F
b)
47°F
c)
55°F
d)
65°F
25.
Sachet d’épices and bouquet garni are known as
a)
herbs
b)
spices
c)
aromatics
d)
flavoring
26.
Which is an example of a clear soup?
a)
Gazpacho
b)
Minestrone
c)
Oignon brûlé
d)
Lobster bisque
27.
Which thickener is most often used in basic cream soup?
a)
roux
b)
slurry
c)
liaison
d)
cornstarch
28.
The wringing method is used to _________ a sauce.
a)
cook
b)
strainer
c)
thicken
d)
reduce
29.
Salt should always be added when making stock
a)
true
b)
false
30.
Cream soups should never be
a)
boiled
b)
seasoned
c)
served cold
d)
covered during cooking
31.
The correct mixture of mirepoix is
a)
50 percent carrot, 10 percent onion, 40 percent celery
b)
50 percent celery, 25 percent onion, 25 percent carrot
c)
50 percent onion, 25 percent celery, 25 percent carrot
d)
50 percent onion, 10 percent celery, 40 percent carrot
32.
Brown stock and brown roux are used to make which grand sauce?
a)
Velouté
b)
Béchamel
c)
Hollandaise
d)
Espagnole
33.
Which sauce is the base for béarnaise?
a)
Velouté
b)
Béchamel
c)
Hollandaise
d)
Espagnole
34.
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
35.
When making consommé, this is the floating layer of egg whites, meat and vegetable solids, and fats.
a)
Gazpacho
b)
Clarified
c)
raft
d)
degreasing
36.
To slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling.
a)
taming
b)
taring
c)
paring
d)
tempering
37.
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
a)
compound butter
b)
concasse
c)
concessions
d)
clarified butter
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