WorksheetsChapter 17: Stocks, Soups, and Sauces Exam Prep Questions
Total questions: 10
Worksheet time: 5mins
The essential part of a stock that is a mixture of coarsely chopped onions, carrots, and celery is called
mirepoix.
aromatics.
sachet d'espices.
bouquet garni.
What liquid is usually used for making stock?
Water
Boullion
Beef Broth
Chicken Broth
Roasting bones to enhance the flavor and color of stock is a process known as
sweating.
browning.
blanching.
parboiling.
Court bouillon, fumet, and glace are all types of
soups.
stocks.
sauces.
After the stock has been stored, it must have the fat removed before it can be used. This is because
the fat will ruin the flavor.
it is easier to heat up the stock.
fat removal makes the stock clearer, purer, and more healthy.
Béchamel, veloute', and hollandaise are all called
thickeners.
mother sauces.
compound butters.
A slurry, a liaison, and a roux are all considered to be
soups.
stocks.
aromatics.
thickeners.
What is a mixture of egg yolks and heavy cream that adds a rich flavor and smoothness to the sauce without making it too thick?
Slurry
Liaison
Hollandaise
Compound Butter
Stocks, broths, and consommés are all what types of soup?
Clear
Thick
Puree
Bisque
Thick soups can be thickened with
cream.
bouquet garni.
starch.
compound butter.
