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Worksheets707 - Stocks, Soups, Sauces
Total questions: 13
Worksheet time: 10mins
State the timeframe and temperature for chilling a stock.
Chill to below 5°C within 60 minutes
Chill to below 5°C within 90 minutes
Chill to below 5°C within 120 minutes
Chill to below 5°C within 30 minutes
Which of the following is NOT a good practice for the storage of freshly made sauces or stocks not for immediate use?
Rapid cooling should take place
Hygienically store in plastic containers with lids or vacuum packing
Place below raw produce
Store in a refrigerator at 4°C or below or frozen at -18°C or below
Give one example of a Velouté soup.
Tomato, asparagus
Gaspacho, vichyssoise
Chicken, mushroom
Scotch, vegetable
Give one example of a Cream soup.
Tomato, asparagus
Gaspacho, vichyssoise
Chicken, mushroom
Scotch, vegetable
Give one example of a Chilled soup.
Tomato, asparagus
Gaspacho, vichyssoise
Chicken, mushroom
Scotch, vegetable
Give one example of a Broth soup.
Tomato, asparagus
Gaspacho, vichyssoise
Chicken, mushroom
Scotch, vegetable
Which of the following are factors to consider in portion control when preparing and serving a cream of asparagus soup?
The color of the soup
The type of bowl used
The place the soup has within the menu
The temperature of the kitchen
What is the recommended portion size for a cream of asparagus soup?
100-150 ml
150-200 ml
200-250 ml
250-300 ml
Which of the following is NOT a factor to consider in portion control for a cream of asparagus soup?
Cost control of the ingredients
Yield from the recipe
The color of the soup
Type of menu/style of service
What should be done to freshly made sauces or stocks for storage?
Leave them at room temperature
Rapid cooling should take place
Store them in open containers
Place them above raw produce
Which of the following is a good practice for storing freshly made sauces or stocks?
Store in open containers
Place above raw produce
Label and date for stock rotation
Leave at room temperature
What is the correct storage temperature for freshly made sauces or stocks?
10°C or below
4°C or below
0°C or below
8°C or below
Briefly describe the process of producing a white fish stock
