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WorksheetsStocks, Soups, and Sauces Preparation
Total questions: 25
Worksheet time: 19mins
NEVER MIX AN OLD BATCH OF SAUCE WITH A NEW BATCH
TRUE
FALSE
MAYBE
I DON'T KNOW
What is soup?
It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables.
Are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
Enhance the taste of the food to be served.
A rich emulsified sauce.
2. What substance is added to give taste to the food?
Flavoring
Seasoning
Decoration
Thickening
3. What is the 1st principle in preparing soup?
Select your protein base.
Start with cold water.
Simmer
Skim
These are soups thickened wit roux, beurremanie, liaison or other thickening agents, plus milk or cream
purees
bisques
cream soups
veloutes
A classification of soup that is a clear unthickened broth or stock
clear soups
thick soups
gravy
cream
Is soup healthy?
Yes
No
I don't know
What is based on stocks added with other ingredients for variety of flavor, consistency,
appearance and aroma?
broth
garnish
stock
soup
This ingredient is used if you want to thicken the consistency of the soup
flour
garnish
meat
vegetable
What ingredient is best added to adjust the consistency of soup like thick or cream
soup?
garnish
juice
stock
water
What do you call the soups that are based on a clear, unthickened broth or stock?
clear soup
cream soup
savory soup
thick soup
Which of the following is a kind of soup thickened to provide a heavier consistency?
bouillon
consomme
purees
vegetable soup
What procedure will you do if you will remove the scum on the surface of the broth?
boil
drain
skim
trim
What stock uses chicken bone as its main ingredient?
chicken stock
ham stock
fish stock
prawn stock
What is a stock made from roasted bones, meat and vegetables?
White Stock
Broth
Brown Stock
Soup
What is a highly flavored liquid made with bones, vegetables, herbs and spices?
Stock
Sauce
Soup
Roux
It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma.
STOCK
SOUP
BROTH
It is based on a clear, unthicken broth or stock.
THICK SOUP
THIN SOUP
CLEAR SOUP
They may serve plain or garnished.
THICK SOUP
THIN SOUP
CLEAR SOUP
It is thickened to provide a heavier consistency.
THICK SOUP
THIN SOUP
CLEAR SOUP
It is a soup finished with a heavy cream.
THICK SOUP
THIN SOUP
CLEAR SOUP
Stocks are defined as...
The most basic preparations found in professional kitchen.
The least preparations found in professional kitchen.
The most difficult preparations found in professional kitchen.
Salt is not usually added to a stock, as this causes it to become too salty.
True.
False.
