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WorksheetsStocks, Sauces, and Soups
Total questions: 10
Worksheet time: 5mins
Which of the following sauce is made by thickening poultry, fish, or shellfish with a blond roux?
Brown sauce
Bechamel sauce
Veloute sauce
Tomato sauce
Which is a type of stock?
Brown stock
White stock
Vegetable stock
Shellfish stock
All of the above
Which is not a Mother Sauce?
Brown sauce
Tomato sauce
Bernaise sauce
Hollandaise sauce
What is FALSE about derivative sauces?
They are sauces that use a grand sauce as the main ingredients.
They are a mixture of coarsely chopped onions, carrots, celery, and parsnips.
Supreme sauce= Veloute derivative
Bernaise sauce= Hollandaise derivative
Which are common ingredients for a mirepoix?
Onions, carrots, and celery
Onions, broccoli, and asparagus
Onions, cabbage, broccoli, and celery
Cabbage, celery, and leeks
Which is true about garnishing soups?
They should be held at appropriate temperature
They should be small enough to fit in a spoon
They should be added right before serving
They should provide texture contrast
All of the above
Which is not an example of clear soups?
Broth
Bouillon
Roux
Consomme
True or false: Hollandaise sauce is made by blending melted or clarified butter into slightly cooked egg yolks. Lemon juice and vinegar is added to flavor the sauce.
True
False
True or false: A roux is made from fat and flour.
True
False
Which of the following is an example of a thickener?
Roux
Starch slurry
Liaison
Puree
All of the above
