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Midterm exam Sem 1- Stocks, soups, Sauces, Herbs & spices.

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What ingredient makes a sauce thick and delicious?

a)

The vegetables.

b)

The liquid when cool.

c)

A roux.

d)

The meat and its juices.

2.

Where does the main flavor in a broth or stock come from? Select all that apply.

a)

The bones.

b)

The vegetables.

c)

The liquid.

d)

The aromatics.

3.

Do you know what a mirepoix is?

a)

A mixture of celery, onion, tomato, and garlic.

b)

A flavor base made of sautéed onions and garlic.

c)

A combination of different vegetables.

d)

A flavor base made of celery, carrots, and onion.

4.

What is a classic béchamel sauce made of?

a)

Vegetables and meat mixed together.

b)

A roux and a vegetable stock.

c)

White Roux & Milk.

d)

White Roux & Vegetables.

5.

Is Chicken Noodle Soup a Thick Soup?

a)

True

b)

False

6.

Select all the basic ingredients needed to make a cheese sauce.

a)

Flour & Fat (Roux)

b)

cheese (any kind that melts easily)

c)

Liquid (cream or milk)

d)

Tomatoes (canned or fresh)

7.

When is a sauce at the perfect thickness?

a)

slides off the spoon

b)

globs onto the spoon

c)

coats the back of a spoon

8.

Which dish is best paired with Hollandaise sauce?

a)

Eggs benedict

b)

Mac and Cheese

c)

Mashed Potatoes

d)

Pasta

9.

What are the two general categories of soups?

a)

Clear and thick

b)

Light and dark

c)

Brown and white

d)

Broths and consummes

10.

1. When meat, fish, and vegetables are simmered, which liquid is produced as a by-product?

a)

Glaze

b)

Sauce

c)

Stock

d)

Water

11.

Which of these is not in a classic mirepoix?

a)

Celery

b)

Carrots

c)

Garlic

d)

Onion

12.

What is the name of the bundle of herbs and ingredients that can be easily removed from a simmering pot?

a)

Bouquet Chou-fluer

b)

Bouquet Garni

c)

Bouquet les courges

d)

Bouquet Lepinard

13.

Which sauce is made with a brown roux, margarine or butter, and brown stock?

a)

Espagnole

b)

Hollandaise

c)

Tomato

d)

White sauce

14.

What should you do with the scum that rises while making stock?

a)

Mix it in

b)

Skim it off

c)

Let it stay there

d)

None of the above

15.

Which of these are the five legendary sauces used to create other sauces?

a)

Father Sauce

b)

Mother Sauce

c)

Sister Sauce

d)

Brother Sauce

16.

Why shouldn't we let stock boil?

a)

boiling agitates the ingredients, causing cloudiness

b)

it would cook too fast

c)

the fat will sink to the bottom

d)

the liquid will boil out

17.

What happens to stock when it is chilled?

a)

last in the fridge for a year

b)

separate when chilled

c)

become a gel when chilled

d)

thicken when chilled

18.

What do we call cornstarch mixed with a cold liquid?

a)

slurry

b)

liaison

c)

roux

d)

brown sauce

19.

Which sauce is an emulsion of eggs, butter, and lemon?

a)

veloute

b)

brown sauce/espagnole

c)

hollandaise sauce

d)

tomato sauce

20.

Emma says a thick soup always has a thickening agent like cream or pureed ingredients. Is she right?

a)

true

b)

false

21.

Which of these is not a Mother Sauce?

a)

Brown sauce

b)

Tomato sauce

c)

Bernaise sauce

d)

Hollandaise sauce

22.

Grace and Luna want to make a stock using roasted bones, meat, and vegetables. What type of stock is this?

a)

White Stock

b)

Broth

c)

Brown Stock

d)

Soup

23.

What magical role does a sauce play in a dish?

a)

Adds texture, visual appeal, complimentary flavors, moisture

b)

Texture, Body, Color, Consistency, Translucency

c)

Add moisture

d)

Adds flavor

24.

What is the correct ratio of flour to butter (fat) for making a roux?

a)

1:1 Flour : Butter(Fat)

b)

1:2 Flour : Butter(Fat)

c)

1:3 Butter(Fat) : Flour

d)

2:1 Flour : Butter(Fat)

25.

Which highly flavored stock is made with fish bones?

a)

Fumet

b)

Glace

c)

Remouillage

d)

Court bouillon

26.

Which soup is traditionally made from shellfish?

a)

chowder

b)

bisque

c)

cold soup

d)

cream soup

27.

Which classic dish is made with milk, bacon, onions, and potatoes, resulting in a thick, hearty meal?

a)

chowder

b)

bisque

c)

cold soup

d)

cream soup

28.

What cooking technique is used to loosen browned bits stuck to a pan?

a)

Mix

b)

Fold

c)

Puree

d)

Deglaze

29.

What do you do with the main ingredients to make soup?

a)

Mix

b)

Fold

c)

Puree

d)

Deglaze

30.

Which mother sauce is made from white stock thickened with a blond roux?

a)

Veloute

b)

Bechamel

c)

Espagnole

d)

Hollandaise

31.

Which parts of a plant are called bark, buds, roots, fruit, or seeds?

a)

Seasonings

b)

Flavorings

c)

Herbs

d)

Spices

32.

Which common herb from the mint family is used in both Italian and Thai recipes?

a)

Rosemary

b)

Basil

c)

Oregano

d)

Dill

33.

Which spice, found from an underground root, is used in Caribbean, Asian, Indian, and Latin American cuisines?

a)

Cilantro

b)

Oregano

c)

Ginger

d)

Nutmeg

34.

Which herb is commonly used in pickling and canning?

a)

Dill

b)

Basil

c)

Rosemary

d)

Thyme

35.

How should you store dried herbs and spices to keep them fresh?

a)

In a cool, dry place

b)

In the fridge

c)

On the counter

d)

It doesn't matter

36.

How should you store fresh herbs and spices to keep them fresh?

a)

In a cool, dry place

b)

In the fridge

c)

On the counter

d)

It doesn't matter

37.

Which spice is known for adding flavor to both sweet and savory dishes?

a)

Cumin

b)

Cayenne

c)

Cinnamon

d)

Basil

38.

Which part of the coriander plant gives a pungent, herbaceous flavor?

a)

Cilantro

b)

Basil

c)

Thyme

d)

Sage

39.

Which herb is strong and piney, perfect for eggs, beans, potatoes, and grilled meats?

a)

Thyme

b)

Rosemary

c)

Cilantro

d)

Mint

40.

Which herb with a delicate onion flavor is used as a garnish?

a)

Parsely

b)

Chives

c)

Oregano

d)

Rosemary

41.

This herb has a strong flavor and is used with lamb, peas, potatoes, and chocolate. What is it?

a)

Saffron

b)

Mint

c)

Fenugreek

d)

Basil

42.

Which herb is usually removed before serving a dish?

a)

Pepper

b)

Bay Leaf

c)

Alspice

d)

Nutmet

43.

Which spice, known for its nutty and slightly sweet flavor, is often used in holiday desserts like pumpkin pie?

a)

Ginger

b)

Nutmeg

c)

Anise

d)

Cloves

44.

Which of these spices is the most expensive?

a)

Rosemary

b)

Saffron

c)

Thyme

d)

Cloves

45.

Which herb is often used as a bright green garnish in many European dishes?

a)

Thyme

b)

Parsley

c)

Sage

d)

Cilantro

46.

When should you add fresh herbs to a dish?

a)

At the beginning of the cooking process.

b)

Towards the end of the cooking process.

47.

Which herbs are more potent and concentrated, so you need less of them?

a)

Fresh Herbs

b)

Dried Herbs

c)

Spicy Herbs

d)

Sweet Herbs

48.

Which part of an aromatic plant is used in cooking?

a)

herb

b)

spice

c)

seasoning

d)

garnish

49.

Which herb's name comes from the Latin word 'salia' meaning 'to save'?

a)

Lovage

b)

Sage

c)

Nigella

d)

Borage

50.

What step is important for making a smooth, lump-free sauce?

a)

Deglazing

b)

Reduction

c)

Reformation

d)

Straining

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