WorksheetsCulinary I Soups and Stocks
Total questions: 27
Worksheet time: 14mins
Name
Class
Date
1.
What is a light fine mesh gauze used for straining liquids such as stocks and for bundling herbs?
a)
cheesecloth
b)
china cap
c)
colander
d)
sieve
2.
Blanching, browning and sweating are procedures used to:
a)
prepare bones for stock
b)
prepare stock for cooling
c)
prepare stock for storage
d)
prepare mirepoix for stock
3.
When should a soup be garnished?
a)
immediately before service
b)
anytime during the cooking process
c)
when the internal temperature reaches 135 degrees F
d)
when the proper consistency has been reached
4.
What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks sauces and soups?
a)
bouillon
b)
mirepoix
c)
roux
d)
sachet
5.
To cool stock properly, the chef can:
a)
place the stockpot into the walk-in cooler
b)
add ice as an ingredient
c)
deglaze the stockpot
d)
use an ice bath
6.
What is a mixture of onions, carrots and celery called?
a)
bouillon
b)
mirepoix
c)
roux
d)
sachet
7.
How are brown stock and white stock similar?
a)
Both are made with roux
b)
Both are made with bones
c)
Both are made with bouillon
d)
Both are made with heavy cream
8.
What type of stock is made from bones and scraps of beef that have been caramelized in the oven first?
a)
roux
b)
white stock
c)
brown stock
d)
foundation stock
9.
What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?
a)
bouillon
b)
mirepoix
c)
roux
d)
sachet
10.
What smooth beet soup with sour cream originated in Russia?
a)
borscht
b)
chowder
c)
gazpacho
d)
liaison
11.
A clear broth made from bouillon to which cooked vegetables, rice or noodles may be added immediately before serving is called a:
a)
bisque
b)
chowder
c)
consomme
d)
raft
12.
A thick soup made of boiled and pureed onions, leeks,potatoes. cream and chicken stock
a)
bisque
b)
broth
c)
chowder
d)
vichyssoise
13.
A cold soup made of blended, raw vegetables is called
a)
borscht
b)
consomme
c)
gazpacho
d)
mulligatawney
e)
rafts
14.
Thick soups made from shellfish or vegetables and prepared like cream coups are called
a)
bisques
b)
chowders
c)
consommes
d)
rafts
15.
What type of soup usually contains milk and potatoes, but may also include fish, shellfish, and/or other vegetables?
a)
bisque
b)
bouillon
c)
chowder
d)
roux
16.
Liquid, a flavoring agent such as bones, and mirepoix are essential parts of making:
a)
bouquet garni
b)
aromatics
c)
broth
d)
stock
17.
What is the name for a liquid from cooked foods such as boiled chicken or boiled beef, that is used to make soups and sauces?
a)
broth
b)
gravy
c)
puree
d)
stock
18.
What coagulated mixture separates from the liquid, leaving the stock clear?
a)
bisque
b)
chowder
c)
consommes
d)
raft
19.
Which food would be best to thicken cream soup?
a)
beef broth
b)
carrot purree
c)
potato puree
d)
tomato puree
20.
What are the ingredients of a white stock?
a)
chicken or veal scraps, blanched bones with mirepoix, water, and a bouquet garni
b)
roasted meat and bones with mirepoix, water, herbs, and spices
c)
roasted vegetables, tomato product, water, herbs and spices
d)
meat scraps, water, herbs and spices
21.
A high quality base for stocks will list WHICH ingredient first on the ingredient label?
a)
extracts of fish, meat or poultry
b)
artificial flavorings
c)
herbs and spices
d)
salt or sodium
22.
The four main ingredients in a stock are:
a)
a nourishing element, mirepoix, a bouquet garni, and a liquid
b)
bones or meat pieces, mirepoix, liquid smoke and a liquid
c)
pieces of meat, water, herbs and spices
d)
bones, water, herbs and spices
23.
To produce a stock that is not cloudy, add:
a)
butchered, uncooked bones with vegetables to the stock
b)
hot water and unpeeled vegetables to the stock; keep at a simmer.
c)
spices and herbs with white root vegetables to the stock; boil until tender
d)
cold water before boiling the stock; keep at a simmer and skim impurities
24.
A typical mirepoix in stocks is two parts:
a)
meat scraps or bones and one part onion
b)
onion, one part celery, and one part carrot
c)
celery, one part carrot and one part onion
d)
carrot, one part celery and one part onion
25.
What are the main ingredients in a roux?
a)
fat and flour
b)
dairy and flour
c)
water and flour
d)
flavorings and flour
26.
What are the ingredients of a brown stock?
a)
meat scraps, water, herbs and spices
b)
roasted vegetables, tomato product, water, herbs and spices
c)
blanched meat and bones with mirepoix, water, herbs and spices
d)
roasted meat and bones with mirepoix, tomato product, water, herbs and spices
27.
What type of stock is made is made from raw bones and scraps of veal or chicken?
a)
brown
b)
fish
c)
poultry
d)
white
100 %
