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WorksheetsSoups and Stocks Knowledge check
Total questions: 17
Worksheet time: 13mins
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
What is a small cheesecloth bag containing herbs and spices?
mire poix
bouquet garni
roux
strainer
What is a combination of two parts onion, one part carrot and one part celery?
roux
stock
mire poix
mise en place
What is a mixture of flour and fat used to thicken liquids?
Sauce
Stock
Roux
Soup
What is a stock made from roasted bones, meat and vegetables?
White Stock
Broth
Brown Stock
Soup
There are two thickening methods for soups
Pureeing
Roux
Reduction
Rice
Which of the following vegetables is not used in creating a mirepoix?
Celery
Carrots
Garlic
Onion
cornstarch mixed with a COLD liquid
slurry
liaison
roux
brown sauce
Roasting bones to enhance the flavor and color of stock is a process known as
sweating.
browning.
blanching.
par-boiling.
The ratio of liquid to flavoring ingredients in vegetable stock is
1 lb of vegetables to 1 qt of water
11 lbs of vegetables to 5 qts of water
1 lb chicken bones to 2 qts of water
Why do we degrease stock?
Easier to heat up
Fat will ruin the flavor
It will make the stock clearer
Stock and broths are both considered _________ soups.
clear
thick
bisque
cream
What is the major flavoring ingredient in chicken stock?
Beef bones
Vegetables
Mirepoix
Chicken bones
Why do we need to cool stock as quickly as possible?
Avoid temperature danger zone
It will taste better
To avoid burns
To develop flavor
How is broth different than stock?
Meat is added
More bones are added
Less bones are added
More vegetables
A concentrated instant powder or paste that dissolves in hot water to make a stock like liquid.
Stock
Base
Blanching
Deglazing
