WorksheetsSoup and sauces recap
Total questions: 10
Worksheet time: 7mins
Which of these are steps to making a brown meat stock? There are multiple correct answers.
Break down bones
Blanch bones and rinse under cold water
Roast bones and mirepoix
Sweat mirepoix in butter
Strain, reduce and pass
Match the following stocks with their cooking times.
Brown beef stock
6 - 8 hours
White chicken stock
4 hours
Fish stock
20 minutes
Veg stock
10 - 30 minutes
It is important to keep stocks on a (a) so that it doesn't sour. You should cool stocks as quickly as possible, to under (b) within 90 minutes. When reheating, boil quickly for a minimum of (c) minutes.
A consome is an example of which classification of soup?
Clear
Broth
Puree
Cream
Veloute
A veloute is a soup thickened with what method?
By adding cornstarch
By adding a blond roux
By reducing
By adding a beurre manie
Which of these are thickeners used to thicken sauces? There are multiple correct answers.
Egg yolks
Egg whites
Cream
Cornflour
How many mother sauces are there?
1
3
5
7
Which mother sauce is missing from the following list?
Espagnole, veloute, bechamel, _, hollandaise.
Custard
Allemande
Tomato
Mayonnaise
What is the name of a simple sweet and sour liquid, often added to enhance the flavour of a tomato sauce?
Gastrique
Custard
Beurre manie
Liaison
Mornay sauce is made by adding Gruyere and Parmesan cheese to which mother sauce?
Hollandaise
Bechamel
Espagnole
Tomato
