NEW
Font size
WorksheetsMise en place for stocks, sauces, and soups
Total questions: 15
Worksheet time: 15mins
What is on the picture?
Bouquets
Sachets
Oignon brule
Cellery and leek
What is the ingredients of standard mirepoix?
Carrot, potato, and cellery.
Carrot, pepper, and leek.
Carrot, tomato, and onion.
Carrot, cellery, and onion.
The ingredients below are an aromatic, EXCEPT?
Rosemary
Thyme
Bay leaf
Tomato
What is the function of roux for sauces?
Flavoring
Cooking
melt down
Thickening
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
What is a stock made from roasted bones, meat and vegetables?
White Stock
Broth
Brown Stock
Soup
Which of the following vegetables is not used in creating a mirepoix?
Celery
Carrots
Garlic
Onion
What are the five sauces that are used to produce other sauces
Father Sauce
Mother Sauce
Sister Sauce
Brother Sauce
Which of the following is NOT a type of roux?
White roux
Blond roux
Brown roux
Cream roux
Which of the following grand sauces is made from brown stock and brown roux?
Béchamel
Velouté
Espangnole
Tomato
This is a picture of ...
sauteed onion
onion brule
sweated onion
minced onion
This is a picture of
mirepoix
sachet d'espices
bouquet garni
A sauce should complement the dish and help stimulate the appetite.
True
False
This stock is made from bones that have not been roasted or browned. They are usually raw and the most common type of stock like the all-purpose Chicken Stock. It has a lightly golden color that is clear and mild in flavor.
White stock
Brown stock
Fish stock
Vegetable stock
