Worksheetssoups stocks and sauces
Total questions: 15
Worksheet time: 8mins
What composes a mirepoix and their percentages?
Carrots, onions, celery - 50%, 25%, 25%
Onions, carrots, celery - 50%, 25%, 25%
Celery, onions, carrots - 25%, 50%, 25%
Onions, celery, carrots - 25%, 25%, 50%
Rewetting the bones to create another stock (half stock) is called:
Double Stock
Remouillage
Triple Stock
White Stock
When the moistening liquid for a stock is an already prepared stock, the result is called:
Double Stock
Remouillage
Triple Stock
Brown Stock
Sauce Espagnole is brown stock that has been thickened with what kind of roux?
White Roux
Blond Roux
Brown Roux
Dark Roux
A ________ is an ingredient (such as roux, eggs, or purees) used to thicken liquids, transforming them into sauces.
Coulis
Liaison
Estouffade
Sombrero
Sauces thickened with egg yolks should never be boiled. T or F
True
False
Name three types of roux.
White, Blond, Brown
Red, Green, Blue
Light, Medium, Dark
Soft, Medium, Hard
What is the difference between a stock and a consommé?
Stock is clear, consommé is cloudy
Consommé is clear, stock is cloudy
Stock is thick, consommé is thin
Consommé is thick, stock is thin
What is the main difference between Sauce Béchamel and Sauce Veloute?
Type of roux used
Base liquid
Cooking method
Seasoning
The main purpose of adding a roux to a sauce is to:
Make it richer
Make it smoother
Make it thicker
None of the above
What is in a sachet d’spice?
Herbs and spices
Flour and water
Sugar and salt
Vinegar and oil
What is one of the physical properties of a sauce?
Color
Smell
Taste
Temperature
Which of the following is a characteristic of a brown stock?
Made with raw bones
Made with roasted bones
Made with fish bones
Made with vegetable broth
What is the main ingredient in a brown stock?
Fish
Roasted bones
Vegetables
Milk
For a soup to be considered a chowder, what ingredient must it contain?
Rice
Cream
Potatoes
Noodles
