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ProStart 1 : ed.1 - stock, sauces, soups

Total questions: 41

Worksheet time: 21mins

Name
Class
Date
1.

Stock is made from which main ingredient?

a)

meat and water

b)

bones and water

c)

vegetables and water

d)

bones, meat, and water

2.

A highly flavored stock made from fish bones is called

a)

remouillage

b)

fumet

c)

glace

d)

court bouillon

3.

when stock is reduced (water is evaporated) thus concentrating the flavors, is called a

a)

jus

b)

remouillage

c)

base

d)

glace

4.

The chef that specializes in sauce making would be called a

a)

sauteuse

b)

saucy

c)

sous

d)

saucier

5.

Which soup is considered a "thick" soup?

a)

vegetable

b)

consomme

c)

bouillion

d)

cream

6.

What is used to makes brown stock

a)

blanched bones

b)

roasted bones

c)

bones and gravy master

d)

sauteed bones

7.

What technique causes bones and mirepoix to release flavor more quickly?

a)

browning

b)

stewing

c)

sweating

d)

blanching

8.

A liaison of eggs and heavy cream is used to

a)

finish sauce to give more body

b)

finish sauce to reduce fat

c)

thicken sauce and improve flavor

d)

thicken sauce and reduce fat

9.

This is a picture of ...

a)

sauteed onion

b)

onion brule

c)

sweated onion

d)

minced onion

10.

When a soup is thickened by the main ingredient it would be called a

a)

puree soup

b)

thick soup

c)

clear soup

d)

cream soup

11.

Bechamel is a mother sauce made with

a)

stock and roux

b)

cream and roux

c)

tomatoes and roux

d)

milk and roux

12.

All of the following are derivative sauces except

a)

Bordelaise

b)

Bearnaise

c)

Robert

d)

Veloute

13.

A sauce made from meat juices and brown stock is called:

a)

salsa

b)

salsa

c)

jus lie

d)

coulis

14.

This picture is an aromatic bundle called

a)

mirepoix

b)

sachet d'epices

c)

bouquet garni

15.

Why should you NEVER boil cream soups?

a)

it will separate or break

b)

it will reduce to much

c)

it will burn

16.

What main ingredient would you expect to find in bisque?

a)

potatoes

b)

eggs

c)

cream

d)

shellfish

17.

Why would you use the wringing method

a)

to cook

b)

to clarify

c)

to strain

d)

to reduce

18.

A slurry is used to

a)

thicken soup

b)

flavor soup

c)

clarify soup

19.

Sauce Bearnaise is a derivative of

a)

veloute

b)

tomato

c)

espagnole

d)

hollandaise

20.

Blanching, Sweating and Browning are all done to bones used for stock. When would you do this?

a)

before masking the stock

b)

during making the stock

c)

after making the stock

21.

Which is NOT an essential part of a stock?

a)

mirepoix

b)

a liquid

c)

a main flavoring ingredient

d)

chicken

22.

a combination of coarsely chopped onions, carrots, and celery

a)

a veggie tray

b)

stuffing

c)

mirepoix

d)

veloute

23.

In a mirepoix, what is the ratio of onions to carrots and celery?

a)

2:1:1

b)

4:1:1

c)

2:2:1

d)

1:1:1

24.

This is used as the foundation for many foods soups, stews, gravies, braises, can be a replacement for water in recipes, also referred to as the "building blocks"

a)

soup

b)

sauce

c)

liquid

d)

stock

25.

to remove the fat off the surface of a cooled stock

a)

degrease

b)

skim

c)

trim

d)

wash

26.

If stock is cooked properly, it should...

a)

separate when chilled

b)

thicken when chilled

c)

last in the fridge for a year

d)

become a gel when chilled

27.

a liquid served with foods to add flavor, color, texture, and eye appeal

a)

sauce

b)

soup

c)

stock

d)

roux

28.

a thickener made with equal parts flour and fat

a)

liaison

b)

bechamel

c)

roux

d)

slurry

29.

cornstarch mixed with a COLD liquid

a)

liaison

b)

brown sauce

c)

slurry

d)

roux

30.

sauce made from milk and white roux

a)

hollandaise sauce

b)

bechamel

c)

tomato sauce

d)

brown sauce/espagnole

31.

sauce made from veal, chicken, or fish stock and a white or blond roux

a)

bechamel

b)

brown sauce/espagnole

c)

veloute

d)

hollandaise sauce

32.

sauce made from brown stock and a brown roux

a)

tomato sauce

b)

brown sauce/espagnole

c)

bechamel

d)

veloute

33.

sauce made from a stock and tomatoes

a)

hollandaise sauce

b)

veloute

c)

bechamel

d)

tomato sauce

34.

sauce which is an emulsion of eggs, butter, and lemon

a)

veloute

b)

brown sauce/espagnole

c)

tomato sauce

d)

hollandaise sauce

35.

A CLEAR soup is flavored by stocks or broths, including chicken noodle, minestrone, and vegetable soup

a)

true

b)

false

36.

A THICK soup contains a thickening agent such as creams or pureed ingredients

Ex. bisques, chowders, cream of tomato, and split pea soup

a)

true

b)

false

37.

This is a picture of

a)

mirepoix

b)

sachet d'espices

c)

bouquet garni

38.

Which is a method for cooling stock quickly and safely?

a)

Take off of the burner and let sit at room temperature

b)

separate into smaller containers

c)

Set pot in and ice bath

d)

put pot in the refrigerator

39.

Stock can be kept in the freezer and stay fresh for up to

a)

1 month

b)

2 months

c)

3 months

d)

1 year

40.

What is a beurre manie

a)

equal parts oil and flour

b)

oil and cornstarch

c)

equal parts cold butter and flour

d)

equal parts softened butter and flour

41.

A stock should be cooled to which temperature before storing

a)

35

b)

45

c)

55

d)

65

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