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WorksheetsSoups, Sauces, Stocks
Total questions: 20
Worksheet time: 10mins
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?
Glaze
Sauce
Stock
Water
1. Which of the following stocks uses veal bone as its main ingredient?
Brown Stock
Ham Stock
Prawn Stock
White Stock
Which of the following vegetables is not used in creating a mirepoix?
Celery
Carrots
Garlic
Onion
What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?
Bouquet Chou-fluer
Bouquet Garni
Bouquet les courges
Bouquet Lepinard
It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.
Espagnole
Hollandaise
Tomato
White sauce
What is the most commonly used thickeners for sauce making?
Egg
Flour
Margarine
None of the above
In sauce making it considered a very important step in order to produce a smooth, lump free sauce, what is it?
Deglazing
Reduction
Reformation
Straining
What should you do to the scum that rises on the surface during stock making?
Mixed
Skimmed
Just let it stay there.
None of the above
What is a mixture of flour and fat used to thicken liquids?
Sauce
Stock
Roux
Soup
What are the five sauces that are used to produce other sauces
Father Sauce
Mother Sauce
Sister Sauce
Brother Sauce
Which is NOT an appropriate way to chill stock for storage?
in a chill blaster
in an ice bath (stirring often)
separated into shallow containers
in a large pot in the fridge
We do not boil stock because...
boiling agitates the ingredients, causing cloudiness
it would cook too fast
the fat will sink to the bottom
the liquid will boil out
If stock is cooked properly, it should...
last in the fridge for a year
separate when chilled
become a gel when chilled
thicken when chilled
cornstarch mixed with a COLD liquid
slurry
liaison
roux
brown sauce
sauce made from a stock and tomatoes
hollandaise sauce
tomato sauce
veloute
bechamel
a sauce which is an emulsion of eggs, butter, and lemon
veloute
brown sauce/espagnole
hollandaise sauce
tomato sauce
A CLEAR soup is flavored by stocks or broths, including chicken noodle, minestrone, and vegetable soup
true
false
A THICK soup contains a thickening agent such as creams or pureed ingredients
Ex. bisques, chowders, cream of tomato, and split pea soup
true
false
Which is not a Mother Sauce?
Brown sauce
Tomato sauce
Bernaise sauce
Hollandaise sauce
Made out of a roux of flour, boiled milk and butter, the creamy-white sauce added a smooth touch.
Tomato sauce
Béchamel sauce
Veloute sauce
Hollandaise sauce
