WorksheetsReview Quiz for Stocks & Soups
Total questions: 17
Worksheet time: 9mins
What is "Mirepoix"?
25% carrots
50% Onion
25% Celery
50% Carrots
25% Onion
25% Celery
10% Garlic
20% Carrots
20% Onion
50% Celery
Which of the following is NOT one of the four essential parts of a stock?
Aromatics
Liquid
Salt
Mirepoix
What do you use to make stock?
Bones
Fruit
Milk
Juice
What is the final step for preparing stock?
Simmering Bones
Straining it using cheese cloth
Adding mirepoix
Adding Bouquet Garni
Which isn't important when making a quality stock?
Clarity
Meat
Flavor
Body
What should be avoided in vegetable stock to prevent bitterness?
Root vegetables
Leafy greens
Garlic
Onions
Which isn't the purpose for removing the raft?
Nutritional Value
Saving the Vegetables
Improves Clarity
Purer Color
Which stock is typically made without meat?
White stock
Vegetable stock
Remouillage
Fish stock
Which soup is in the clear soup category?
Tomato Bisque
Loaded Baked Potato Soup
Chicken Noodle
Broccoli & Cheddar
What is a common ingredient in vegetable stock that should be avoided for bitterness?
Garlic
Leafy greens
Carrots
Celery
What are the 2 categories of soup?
Vegetable and Beef
Chicken Noodle and Tomato
Clear and Thick
Which soup would fit the category of thick soups?
Broccoli & Cheddar
Consommé'
Mirepoix
Zuppa Toscana
What cooking method is used when making soup?
Boiling
Blanching
Saute'
Simmering
What is the primary purpose of simmering when making soup?
To rapidly cook the ingredients
To gently extract flavors
To caramelize the vegetables
To thicken the soup
Which of the following is a characteristic of a consommé?
Thick and creamy texture
Cloudy appearance
Clear and flavorful broth
Spicy and tangy taste
What is the role of a bouquet garni in stock preparation?
To add sweetness
To enhance color
To infuse aromatic flavors
To thicken the stock
What is the purpose of roasting bones before making a brown stock?
To add color and depth of flavor
To make the stock clearer
To reduce cooking time
To soften the bones
