WorksheetsCh. 20 Quiz (Stocks, Sauces, and Soups)
Total questions: 15
Worksheet time: 8mins
Which of the following characteristics is NOT added to a food with the addition of a sauce?
Flavor
Moisture
Visual appeal
Tendernessss
The brown color of a brown stock is the result of which ingredient?
Bones
Onions
Celery
Bay leaf
A roux is a thickener made of equal parts of which of the following?
Flour and fat
Flour and cream
Fat and cream
Fat and vinegar
Which of the following is NOT a type of roux?
white roux
blond roux
brown roux
cream roux
To make the white mirepoix used in the sauce velouté demonstration, which of the following ingredients was substituted for carrots?
onions
leeks
celery
mushrooms
Which of the following are the two types of soups?
clear and thick
stocks and sauces
white and brown
blond and brown
Consommés are traditionally served at which of the following times in classical French dining?
beginning of the meal
directly after an appetizer
after the main course
immediately prior to dessert
Which of the following is NOT a brothy based soup?
consomme
French onion soup
Chicken noodle soup
Cream of Potato soup
Which of the following is composed of cream soups and purée soups?
clear soups
thin soups
thick soups
consommes
Split pea soup is an example of which of the following?
clear soup
consomme
cream soup
puree soup
Which of the following grand sauces is made from milk and white roux?
Bechamel
Veloute
Tomato
Hollandaise
Which of the following grand sauces is made from brown stock and brown roux?
Bechamel
Veloute
Espagnole
Tomato
Which of the following sets of ingredients compose a sachet d’épice used in class?
Garlic clove, bay leaf, peppercorns and parsley stems
Bay leaf, parsley stems, oregano and basil
Thyme, peppercorns, oregano and basil
Thyme, bay leaf, peppercorns and cilantro stems
Which of the following sauces is NOT typically thickened by a roux?
Bechamel
Veloute
Espagnole
Tomato
Cream of mushroom soup is an example of which of the following?
Clear soup
consomme
cream soup
puree soup
