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WorksheetsSoups and Stocks
Total questions: 9
Worksheet time: 11mins
Name
Class
Date
1.
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
a)
Stock
b)
Sauce
c)
Soup
d)
Roux
2.
What is a small cheesecloth bag containing herbs and spices?
a)
mire poix
b)
bouquet garni
c)
roux
d)
strainer
3.
What is a combination of two parts onion, one part carrot and one part celery?
a)
roux
b)
stock
c)
mire poix
d)
mise en place
4.
What is a mixture of flour and fat used to thicken liquids?
a)
Sauce
b)
Stock
c)
Roux
d)
Soup
5.
What are the five sauces that are used to produce other sauces
a)
Father Sauce
b)
Mother Sauce
c)
Sister Sauce
d)
Brother Sauce
6.
What is a stock made from roasted bones, meat and vegetables?
a)
White Stock
b)
Broth
c)
Brown Stock
d)
Soup
7.
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)
8.
What is a sachet d'epices
a)
A spice bag
b)
Herbs tied up
c)
A special pan
d)
A cooking method
9.
There are two thickening methods for soups
a)
Pureeing
b)
Roux
c)
Reduction
d)
Rice
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