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WorksheetsStocks, Soups, and Sauces Assessment
Total questions: 20
Worksheet time: 10mins
The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called
sweating
blanching
browning
shocking
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
mirepoix
aromatics
bouquet garni
sachet d'epices
Which grand sauce is made from milk and white roux?
veloute
bechamel
hollandaise
espagnole
Creole sauce is a derivative sauce of
bechamel
hollandaise
brown sauce
tomato sauce
What thickener is most often made of equal parts cooked flour and fat? (but we use the 60/40 ratio because it is better)
roux
liaison
cornstarch
beurre manie
A hearty, thick soup made in much the same way as a cream soup, but contains NO cream is a
broth
chowder
chili
puree
Béchamel is one of five classical sauces called
derivative sauces
brown sauces
mother sauces
white sauces
When making a brown stock you must do what with the bones?
blanch
shock
roast
simmer
Sachet d’épices and bouquet garni are known as
mirepoix
flower stems
aromatics
trimmings
Which liquid is most often used in making stock?
water
bouillon
concasse
consomme
The five grand sauces are also known as mother sauces because they are
cooked slowly.
made only with roux.
used to create many other sauces.
served only with certain types of foods.
What is a tip in the CIA 1987 video that they gave when you are straining your stock and using cheesecloth?
dip it in the stock
tie it to the china cap
wet it
no cheesecloth necessary
Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
veloute
bechamel
espagnole
hollandaise
The two main ingredients of béchamel are
butter and egg yolks
milk and white roux
fish stock and egg yolks
veal stock and white roux
The mixture for mirepoix is usually
50 percent carrot, 10 percent onion, and 40 percent celery.
50 percent celery, 25 percent onion, and 25 percent carrot.
50 percent onion, 25 percent celery, and 25 percent carrot.
50 percent onion, 10 percent celery, and 40 percent carrot.
Brown stock and brown roux are used to make which mother sauce?
veloute
bechamel
espagnole
hollandaise
Which stock is made by simmering fish bones with onions and aromatics?
brown
white
fumet
broth
Which stock is made by simmering poultry, beef, veal, or game bones that have been roasted first?
white
glace
fumet
brown
Which stock is made by simmering poultry, beef, veal, or game bones that have NOT been browned first?
white
glace
fumer
brown
The main ingredients in a Hollandaise are...
water and eggs
broth and egg yolks
egg yolks and fat
cream and egg yolks
