Worksheetssoups and sauces
Total questions: 27
Worksheet time: 14mins
which piece of equipment is most suitable for straining a consommé
A chinois
A colander
A muslin cloth
A sieve
Equal parts of fat and flour used to create a cream soup or sauce.
Roux
Bisque
Consomme
Beurre manie
Which of the following is a cold soup:
gazpacho
Tomato
Mulligatawny
Chicken broth
What is a small cheesecloth bag containing herbs and spices?
mire poix
bouquet garni
roux
strainer
What are the five sauces that are used to produce other sauces
Father Sauce
Mother Sauce
Sister Sauce
Brother Sauce
What is the classic name for white sauce?
Mother Sauce
Tomato Sauce
Veloute Sauce
Bechamel Sauce
What is a sauce made from a mother sauce called?
Derivative Sauce
Veloute Sauce
Bechamel Sauce
Tomato Sauce
What is it called when you concentrate the liquid and intensify the flavor by cooking?
Roux
Glaze
Incorporation
Reduction
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
Which of the following fats results to finest sauces because of its flavor?
Clarified Butter
Lard
Margarine
Shortening
What roux is cooked little longer to a slightly darker color; used for veloutes?
Blond roux
Brown Roux
Cream Roux
White Roux
which statement is most appropriate when choosing ingredients for soups?
Check the weight, quality and quantity matches the dish requirements
Check the weight to make sure you have enough
Check the quality to make sure the ingredients are fresh
Check the ingredients match the menu
which of the following quality points should be looked for in soup ingredients
Light in colour, good aroma, firm texture
Good colour, firm texture, low cost
Strong smell, large quantity,fresh appearance
Appropriate texture and freshness, stored correctly
What is the ratio of fat to flour when making a velouté soup or sauce
1:1
2:1
3:1
4:1
what is the minimum temperature for cooking a hot soup or sauce?
85°C
100°C
72°C
95°C
When is the BEST time to adjust soup or sauce for consistency and taste?
During service
During preparation
At the end of cooking
Mid way through cooking
What is the minimum temperature that a hot soup should be held prior to service.
83°C
63°C
95°C
72°C
When should a garnish be added to a consommé
During cooking
When serving
After clarification
Before seasoning
What temperature should a Hollandaise sauce be cooked to?
28°C
37°C
63°C
72°C
Which herb is the dominant flavour in a traditionally made Chasseur sauce
Parsley
Basil
Tarragon
Thyme
Sauce paloise resembles a Bearnaise sauce but the tarragon is replaced with?
Dill
Tomato
Mint
Oregano
Which sauce is most appropriate for poached salmon?
Mornay
Bearnaise
Jus lie
Hollandaise
Choron sauce is made by adding tomato puree to which of the following?
Mayonnaise
Mornay
Hollandaise
Bearnaise
chopped tarragon and chervil are added to finish which of the following sauces?
Bearnaise
Hollandaise
Tartare
Chasseur
