WorksheetsSauces & Soups Quiz
Total questions: 15
Worksheet time: 24mins
What are the three different types of roux?
What is tempering?
Dumping in all the liquid into the hot roux at one time
Taking the temperature of a food item
Mixing all of the ingredients together
slowly incorporating milk / stock to a roux
What is clarified butter?
Why do you need to keep the eggs moving in the bowl when making hollandaise sauce?
What are the 5 mother sauces?
Béchamel, Volute, Hollandaise, Espagnole, Tomato
Mornay, Volute, marinara, cheese sauce, Bolognese
Béchamel, Hollandaise, Mornay, Onion sauce, Aujus
Tomato, Bolognese, marinara, pizza sauce, alfredo sauce,
Why are San Marzano tomatoes so requested by chef’s?
What visual clue do you use to make sure you are at a simmer?
How many Mother Sauces are there?
12
7
4
5
Besides a roux, you can use (a) to thicken your sauces
What is a Roux made of?
Water and flour
Butter and water
Flour and butter
Tender love and care
What is an advantage of soup?
The MirePoix formula is ...
Equal parts celery, carrot and onion
2 parts onion, 1 part carrot, 1 part celery
As many vegetables as you want
3 parts celery, 4 parts, carrot, 5 parts onion
What is an example of a brothy soup?
Chicken Noodle soup
Creamy Gnocchi soup
Chili
Egg drop soup
Creamy soups are made from (a) sauce
An example of creamy soup is ...
Chicken gnocchi soup
Twice baked potato soup
Minestrone
Beef & Barley soup
