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WorksheetsSoup, Stock, & Sauce Quiz
Total questions: 12
Worksheet time: 10mins
What is a liquid that forms the foundation of sauces and soups?
Sauce
Roux
Stock
What piece of equipment should you use to prepare chicken stock?
Skillet
Stock Pot
Double Boiler
Stock is primarily made from (a)
(b) is made from meat trimmings
What is a flavored, thickened liquid to enhance the flavor of food?
Stock
Sauce
Soup
When preparing chicken stock, what cooking technique should you use?
Baking
Boiling
Simmering
In a stock, what is the ratio of onion, celery, and carrots called?
Liquid
Mirepoix
Nourishment
What element of stock provides flavor, color, and nutrients?
Seasoning/ Salt
Liquid (water)
Nourishing (bones)
A (a) is a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine.
Match the following Mother sauces to the correct picture.
Sauce Espagnole
Hollandaise Sauce
Veloute
(velvety blonde sauce)
Tomato Sauce
Bechamel
What is a thickening agent that is made of equal parts fat and flour?
Soup
Veggie Puree
Roux
Match the following food item to its correct category.
Stock
Sauce
Soup
Which of the following are thickening agents to help make our soups and sauces thicker?
Baking powder
Roux
Slurry
(Cornstarch + Water)
Honey
