WorksheetsQUIZ CU 03 : KP 3
Total questions: 20
Worksheet time: 10mins
What is the main purpose of using bones in stock production?
Add sweetness
Provide gelatin and flavor
Reduce waste
Act as a thickening agent
What is the proportion of ingredients in a traditional mirepoix?
50% carrots, 25% onions, 25% celery
50% onions, 25% carrots, 25% celery
25% onions, 50% carrots, 25% celery
33% onions, 33% carrots, 33% celery
What is the function of acid products in stock production?
Add color
Enhance clarity
Break down collagen and enhance flavor
Prevent spoilage
Which item should be avoided as scraps in stock production?
Herb stems
Broccoli stems
Meat trimmings
Vegetable peels
What makes consommé different from regular broth?
It's thickened with roux.
It's clarified using egg whites.
It's made with shellfish.
It's flavored with tomatoes.
What type of soup is thickened by blending vegetables or legumes?
Bisque
Purée soup
Chowder
Cream soup
Which soup is typically made with shellfish stock?
Miso soup
Bisque
Consommé
Chowder
What is the primary ingredient in chowders?
Potatoes and cream
Tomato paste
Shellfish
Clear broth
What is the main thickening agent in a Béchamel sauce?
Cream
Roux
Egg yolks
Gelatin
What stock is used in a Velouté sauce?
Milk
Brown stock
Chicken, fish, or veal stock
Shellfish stock
Which ingredient gives Espagnole sauce its rich flavor?
Fresh tomatoes
Brown stock and tomato paste
Shellfish and cream
Milk and flour
What is the defining feature of Hollandaise sauce?
Creamy and white
Made with tomatoes and garlic
Rich and velvety with egg yolks and butter
Thickened with roux and stock
Why are fresh ingredients important?
They last longer than dried ingredients.
They enhance taste and ensure food safety.
They reduce the need for seasoning.
They eliminate the need for preservatives.
What should you check when buying seasonal produce?
Expiry date
Certifications
Appearance and price
Nutritional content
Which label indicates quality assurance?
Organic
Freshness
Vibrant color
Seasonality
Which consideration ensures food safety?
Buying local products
Storing dry ingredients at room temperature
Avoiding spoiled or low-quality items
Using herbs instead of spices
What is a key feature of white stock?
Made with milk and butter
Requires roasting bones
Uses clarified butter
Simmered with chicken, veal, or fish bones
What differentiates brown stock from white stock?
It uses clarified butter.
The bones are roasted first.
It includes fish bones.
It is flavored with herbs.
What is the purpose of a roux in sauce production?
Enhances aroma
Acts as a thickening agent
Adds sweetness
Improves clarity
Which sauce uses butter, flour, and milk as its primary ingredients?
Espagnole
Velouté
Béchamel
Hollandaise
