WorksheetsSoups Stocks
Total questions: 27
Worksheet time: 14mins
What are the main ingredients of a roux?
fat and flour
dairy and flour
water and flour
flavorings and flour
Which food would be best to thicken a cream soup?
beef broth
carrot purée
potato purée
tomato purée
What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?
bouillon
mirepoix
roux
sachet
The four main ingredients in a stock are:
a nourishing element, mirepoix, a bouquet garni, and a liquid.
bones or meat pieces, mirepoix, liquid smoke, and a liquid.
pieces of meat, water, herbs, and spices.
bones, water, herbs, and spices.
What smooth beet soup with sour cream originated in Russia?
borscht
chowder
gazpacho
liaison
Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:
bouquet garni
aromatics
broth
stock
What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?
bouillon
mirepoix
roux
sachet
A high-quality base for stocks will list which ingredient first on the ingredient label?
extracts of fish, meat, or poultry
artificial flavorings
herbs and spices
salt or sodium
To produce a stock that is not cloudy, add:
butchered, uncooked bones with vegetables to the stock.
hot water and unpeeled vegetables to the stock; keep at a simmer.
spices and herbs with white root vegetables to the stock; boil until tender.
cold water before boiling the stock; keep at a simmer and skim impurities.
What is a mixture of onions, carrots, and celery called?
bouillon
mirepoix
roux
sachet
What is the name for a liquid from cooked foods such as boiled chicken or boiled beef, and that is used to make soups and sauces?
broth
gravy
purée
stock
Thick soups made from shellfish or vegetables and prepared like cream soups are called:
bisques
chowders
consommés
rafts
To cool stock properly, the chef can:
place the stockpot into the walk-in cooler.
add ice as an ingredient.
deglaze the stockpot.
use an ice bath.
What are the ingredients of a brown stock?
meat scraps, water, herbs, and spices
roasted vegetables, tomato product, water, herbs, and spices
blanched meat and bones with mirepoix, water, herbs, and spices
roasted meat and bones with mirepoix, tomato product, water, herbs, and spices
A clear broth made from bouillon to which cooked vegetables, rice, or noodles may be added immediately before serving is called a:
bisque.
chowder.
consommé.
raft.
A typical mirepoix in stocks is two parts:
meat scraps or bones and one part onion.
onion, one part celery, and one part carrot.
celery, one part carrot, and one part onion.
carrot, one part celery, and one part onion.
What are the ingredients of a white stock?
chicken or veal scraps, blanched bones with mirepoix, water, and a bouquet garni
roasted meat and bones with mirepoix, water, herbs, and spices
roasted vegetables, tomato product, water, herbs, and spices
meat scraps, water, herbs, and spices
What coagulated mixture separates from the liquid, leaving the stock clear?
bisque
chowder
consommés
raft
What type of stock is made from bones and scraps of beef that have been caramelized in the oven first?
roux
white stock
brown stock
foundation stock
What type of soup usually contains milk and potatoes, but may also include fish, shellfish, and/or other vegetables?
bisque
bouillon
chowder
roux
Blanching, browning, and sweating are procedures used to:
prepare bones for stock.
prepare stock for cooling.
prepare stock for storage.
prepare mirepoix for stock.
What type of stock is made from raw bones and scraps of veal or chicken?
brown
fish
poultry
white
When should a soup be garnished?
immediately before service
anytime during the cooking process
when internal temperature reaches 135°F
when proper consistency has been reached
A thick soup made of boiled and puréed onions, leeks, potatoes, cream, and chicken stock is called:
bisque.
broth.
chowder.
vichyssoise.
A cold soup made of blended, raw vegetables is called:
borscht
consommé
gazpacho
mulligatawny
What is a light fine-mesh gauze used for straining liquids such as stocks and for bundling herbs?
cheesecloth
china cap
colander
sieve
How are brown stock and white stock similar?
Both are made with roux.
Both are made with bones.
Both are made with bouillon.
Both are made with heavy cream.
