WorksheetsSoups and Stocks
Total questions: 13
Worksheet time: 5mins
Another word for Broth
Liquid
Bouillon
Roux
Soup
Does the size of the cut in your mirepoix matter?
YES!
NO!
A white-stock based sauce with a roux.
Bechamel
Veloute
Espagnole
Hollandaise
A thickening agent in sauces that is equal part starch and fat
Stock
Choux
Roux
Hollandaise
Which of the following does NOT use a Roux?
Bechamel
Tomato
Espagnole
Hollandaise
What is a stock?
A liquid dish that serves as a base that contains pieces of solid food
The flavorful liquid made by gently simmering meat, poultry, fish or vegetables in water
The concentrated flavor used in sauces to create a thickened mixture
Adds flavor and richness to soups and sauces
What is an important factor to consider when preparing stock?
Combining the main ingredients in hot water and the liquid
Combining the main ingredients in cold water and the liquid
The size of the cuts does not really matter since it will be going into the same pot
Roasting and blanching the main ingredient will enhance the flavor better
The thickening process where the starch absorbs the water and swells
Gelatinization
Blanching
Roasting
Reduction
What are the parts of a mirepoix?
50% Celery, 25% Onion, 25% Carrot
50% Onion, 25% Cabbage, 25% Celery
50% Onion, 25% Celery, 25% Carrot
50% Carrot, 25% Carrot, 25% Celery
What is the major flavoring ingredient in a stock?
Herbs
Spices
Vegetables/Bones
Bouillon
When preparing a stock, it is important to use (a) water to keep its flavor and nutritional value.
Which of the following stages of roux does it start to have the "nutty" aroma and caramelized taste?
White
Blond
Brown
Dark Brown
Which kitchen utensil does Remy use to paddle down the river?
Wooden Spoon
Rubber Scraper
Ladle
Spatula
