WorksheetsStock, Soups & Sauces Quiz
Total questions: 25
Worksheet time: 19mins
What should be done to bones before using them in stocks?
Roast
Blanch
Boil
Grill
What is the purpose of skimming the stock?
To remove impurities
To thicken the stock
To prevent burning
To enhance the flavor
Which of the following is a mother sauce?
Béchamel
Roux
Slurry
Liaison
What is the purpose of a roux in sauces?
To emulsify the ingredients
To enhance the color
To thicken the sauce
To add flavor
What type of soup is a bisque?
Cream soup
Thin soup
Thick soup
Cold soup
What type of soup is a chowder?
Cream soup
Cold soup
Thin soup
Thick soup
What type of soup is a purée?
Thin soup
Thick soup
Cold soup
Cream soup
What is the purpose of a mirepoix in stock making?
To thicken the stock
To add color
To add flavor
To emulsify the ingredients
What type of soup is gazpacho?
Thick soup
Cream soup
Cold soup
Thin soup
Which are the five mother sauces?
Bechamel, Veloute, Tomato, Espagnole, and coulis
Bechamel, Veloute, Tomato, Espagnole, and hollandaise
Salsa, Relish, Gravy, Coulis, and Roux
Bechamel, Veloute, Tomato, Gravy, and Coulis
The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called
mirepoix
aromatics
sachet d'épices
bouquet garni
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
cornstarch mixed with a COLD liquid
slurry
liaison
roux
brown sauce
sauce made from a stock and tomatoes
hollandaise sauce
tomato sauce
velouté
béchamel
A sauce which is an emulsion of eggs, butter, and lemon.
velouté
brown sauce/espagnole
hollandaise sauce
tomato sauce
Made out of a roux of flour, boiled milk and butter, the creamy-white sauce adds a smooth touch.
Tomato sauce
Béchamel sauce
Veloute sauce
Hollandaise sauce
Where does the major flavor in a broth or stock come from? Select all that apply.
The Bones
The Vegetables
The Aromatics
The Liquid
Soup made from shellfish
chowder
bisque
cold soup
cream soup
What is a liaison?
a mixture of olive oil and butter
a mixture of egg yolk and heavy cream
a mixture of olive oil and egg yolk
a mixture of flour and clarified butter
Gently simmering bones and/or vegetables will make broth
broth
stock
mirepoix
veloute
A beurre manié is
cornstarch mixed with a cold liquid
the floating layer fat at the top of stock
a thick soup served with a crusty bread
a thickener made of equal parts flour and soft, whole butter
What is a mirepoix?
a thickener made from flour and fat
a small sauce made from equal parts veal stock and espagnole sauce
a slurry added to a vegetarian soup
a mixture of coarsely chopped onions, carrots, and celery
A bouquet garni is
corn starch mixed with a cold liquid
a rich stock used for roasted meats
a weak stock from previously used bones
a bundle of fresh herbs tied together and added to a stock
Describe (in detail) how to make a roux. What ingredients do you need? What are the amounts of ingredients? What are the steps?
