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WorksheetsStocks and Soups
Total questions: 20
Worksheet time: 4mins
1.What do you call the clear, thin, flavourful liquid derived by gently simmering somevarious ingredients in water until their flavor, aroma, color and body are extracted?
A. Juice
B. Liquid
C. Stock
D. Soup
2.What is the primary ingredient used in making stock wherein most of the flavor andbody is derived from it?
A. Acid
B. Bones
C. Mirepoix
D. Spices
3. Which of the following is made up of coarsely chopped vegetables and is considered asthe secondary main ingredients of stocks?
A. Bones
B. Bouquet Garni
C. Mirepoix
D. Scraps
4. What ingredient helps dissolve connective tissues, extract flavor and body from bones?
A. Acid
B. Bones
C. Mirepoix
D. Spices
5. What is the common or standard food formula of preparing mirepoix?
A. ½ part celery, 1 part onion, 1 part carrots
B. 1 part onion, 1 part celery, 1 part carrots
C. 2 parts onions, 1 part celery, 1 part carrots
D. 2 parts onions, 2 parts celery, 2 parts carrots
6. What ingredient is not usually added to a stock, as this causes it to become too salty,since most stocks are preserved to make soup and sauces?
A. Acid
B. Salt
C. Seasonings
D. Spices
7. What type of stock is made by gently simmering beef and veal bones?
A. Beef stock
B. Brown stock
C. Clear stock
D. White stock
8. What should you do if scum rises on the surface of the stock?
A. Remove it from heat
B. Skim-off the scum
C. Strain with a cheesecloth
D. Throw away the stock
9. What type of stock is made from bones that have already been used?
A. Fond Blanc
B. Fond Brun
C. Fond de Legume
D. Remoullage
10. What is based on stocks added with other ingredients for variety of flavor, consistency,appearance and aroma?
A. Broth
B. Garnish
C. Stock
D. Soup
11. This ingredient is used if you want to thicken the consistency of the soup.
A. Flour
B. Garnish
C. Meat
D. Vegetables
12. What ingredient will you puree if you will cook mushroom soup?
A. Eggs
B. Milk
C. Mushroom
D. Potatoes
What will you put on top of the soup to enhance its appearance and add eye appeal?
A. Food
B. Garnish
C. Peels
D. Sauce
What do you call the soups that are based on a clear, unthickened broth or stock?
A. Clear soups
B. Cream soups
C. Savory soups
D. Thick soups
15. Which of the soups mentioned below is a dessert soup?
A. Bisques
B.Macaroni soup
C. Ginataan
D. Sinigang
16. Which of the following is a kind of soup thickened to provide a heavier consistency?
A. Bouillon
B. Consommé
C. Purees
D. Vegetable soup
17. What characterizes the popular Filipino soup or stew known as sinigang?
A. Bitter sweet taste
B. Sour and savory taste
C. Sweet flavor
D. Tangy taste
18. What should be evaluated on a plated soup as perceived by the five senses?..
A. Appearance, color, consistency, flavor, freshness.
B. Color, eye appeal, freshness, size, shapes, texture
C. Color combination, sizes and shapes of ingredients, freshness
D. Appearance, aroma, taste, texture and consistency, temperature.
19. What ingredient is best added to adjust the consistency of soup like thick or creamsoup?
A. Garnish
B. Juice
C. Stock
20. What procedure will you do if you will remove the scum on the surface of the broth?
A. Boil
B. Drain
C. Skim
D. Trim
