WorksheetsStock and Sauce Quiz
Total questions: 25
Worksheet time: 12mins
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
What liquid is usually used for making stock?
Water
Bouillon
Beef broth
Chicken broth
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 to yield 1 qt of stock
2 lbs of vegetables to 4 qts of water to yield 1 qt of stock
11 lbs of vegetables to 5 qts of water to yield 1 gal of stock
8 lbs of vegetables to 6 qts of water to yield 1 gal of stock
After the stock has been stored, it must be degreased before it can be used. This is because
it is easier to heat up degreased stock
the grease will ruin the flavor of the stock, turning it rancid
all of the fat must be skimmed off in order for the stock to be healthful
degreasing makes the stock clearer and purer, while removing some of the fat
Béchamel, velouté, and hollandaise are all called
thickeners
grand sauces
derivative 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 velvety smoothness to the sauce without making it too thick?
Slurry
Liaison
Hollandaise
Compound butter
Stocks, broths, and consommés are all _______ soups.
clear
thick
puréed
bisque
Thick soups can be thickened with _______.
cream
cornstarch
bouquet garni
compound butter
The French term for the preparation of dishes and ingredients before you start cooking.
Mise en Place
Caramelize
Al dente
Saute
Which vegetable cut is small, irregular pieces?
Mince
Dice
Chop
Which vegetable cut measures 1/4" by 1/4" by 2 1/2"?
Julienne
Batonnet
Brunoise
Which vegetable cut measures 1/8" by 1/8" and is made by turning a julienne and cutting the ends?
Brunoise
Batonnet
Dice
Which cut resembles a thin ribbon and is used for leafy vegetables?
Batonnet
Julienne
Chiffonade
What is the round cut for vegetables?
Rondelle
Julienne
Paysanne
What cut is 1/8" x 1/8" by 2 1/2 length?
Julienne
Batonnet
Tournee
What cut is very small and in irregular pieces?
Dice
Brunoise
Mince
What is likely to occur if you use a dull knife?
It will work fine, you just need to press harder
The food will slip and you will cut yourself
There isn't a big difference
How should knives be stored?
Knife kit or roll, knife block or a magnetic strip, separate from other utensils
On the counter top
In the silverware drawer
Why is it important to cut food in uniform shapes and sizes?
So it looks pretty
So food cooks evenly
There isn't a reason
To decorate or embellish food with small, colorful or savory items to enhance the presentation.
Fold
Sift
Knead
Garnish
Which knife cut is thin, flat pieces
Julienne
Slice
Batonnet
When using a knife, the _______________ is the one that is not holding the knife and helps control the size of the cut.
Guiding hand
Claw hand
Head chef
