WorksheetsLevel 1 Chapter 17 Stocks, Soups, and Sauces Test
Total questions: 48
Worksheet time: 24mins
Name
Class
Date
1.
compound butter
a)
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
b)
A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
c)
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
d)
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
2.
sweating
a)
herbs, spices, and flavorings that create a savory smell
b)
roasting bones in a hot oven until golden brown
c)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
d)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
3.
court bouillon
a)
An aromatic vegetable broth, used for poaching fish or vegetables.
b)
A thickener made of equal parts flour and soft, whole butter.
c)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
d)
Usually made from mirepoix, leeks, and turnips.
4.
Slurry
a)
A sauce made from the juices of cooked meat and brown stock.
b)
Cornstarch mixed with a cold liquid, which can be used instead of roux.
c)
a cold mixture of fresh herbs, spices, fruits, and/or vegetables
d)
A liquid or semisolid product that is used in preparing other food items.
5.
reduction
a)
reducing a liquid ingredient in order to concentrate its flavor within the dish
b)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
c)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
d)
The base sauces from which other sauces can quickly be made.
6.
maitre d'hotel
a)
An aromatic vegetable broth, used for poaching fish or vegetables.
b)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
c)
Softened butter flavored with lemon juice and chopped parsley
d)
Similar to bouquet garni, except it really is a bag of herbs and spices.
7.
mother sauces
a)
The base sauces from which other sauces can quickly be made.
b)
Meat served with its own juice.
c)
A cook who specializes in making sauces.
d)
reducing a liquid ingredient in order to concentrate its flavor within the dish
8.
Mirepoix
a)
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
b)
A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
c)
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
d)
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
9.
Remouillage
a)
The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock
b)
a mother sauce made from a stock and tomatoes
c)
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
d)
A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting."
10.
Brown/dark brown roux
a)
This is an emulsion made from eggs, butter, and lemon.
b)
This is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color.
c)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
d)
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.
11.
Saucier
a)
A cook who specializes in making sauces.
b)
A mother sauce made from veal, chicken, or fish stock and a white or blond roux.
c)
The base sauces from which other sauces can quickly be made.
d)
cooked for short period of time, used in sauces where little color is needed, like Bechamel
12.
clear soups
a)
Mother sauces that are rarely used by themselves
b)
roasting bones in a hot oven until golden brown
c)
Flavored stocks, broths, and consommés.
d)
a mother sauce made from a stock and tomatoes
13.
fat removal
a)
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.
b)
A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting."
c)
The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock
d)
A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
14.
Vegetable Stock
a)
A sauce made from the juices of cooked meat and brown stock.
b)
Usually made from mirepoix, leeks, and turnips.
c)
a mother sauce made from a stock and tomatoes
d)
Mother sauces that are rarely used by themselves
15.
Roux
a)
A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
b)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
c)
thick soup thickened by the starch found in main ingredient, such as potatoes
d)
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
16.
Aromatics
a)
roasting bones in a hot oven until golden brown
b)
Mother sauces that are rarely used by themselves
c)
This is an emulsion made from eggs, butter, and lemon.
d)
herbs, spices, and flavorings that create a savory smell
17.
au jus
a)
A cook who specializes in making sauces.
b)
Meat served with its own juice.
c)
reducing a liquid ingredient in order to concentrate its flavor within the dish
d)
Flavored stocks, broths, and consommés.
18.
jus lie
a)
A thickener made of equal parts flour and soft, whole butter.
b)
A sauce made from the juices of cooked meat and brown stock.
c)
Usually made from mirepoix, leeks, and turnips.
d)
A liquid or semisolid product that is used in preparing other food items.
19.
liasion
a)
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
b)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
c)
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
d)
A liquid or semisolid product that is used in preparing other food items.
20.
brown or espagnole sauce
a)
Flavored stocks, broths, and consommés.
b)
This is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color.
c)
made from brown stock and brown roux
d)
easiest way to strain sauce
21.
Bechamel
a)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
b)
A thick, puréed sauce
c)
milk and white roux
d)
easiest way to strain sauce
22.
salsa
a)
a cold mixture of fresh herbs, spices, fruits, and/or vegetables
b)
A sauce made from the juices of cooked meat and brown stock.
c)
A liquid or semisolid product that is used in preparing other food items.
d)
A flavorful liquid made by gently simmering bones and/or vegetables.
23.
raft
a)
A liquid or semisolid product that is used in preparing other food items.
b)
The floating layer of egg whites, meat and vegetable solids, and fats
c)
a cold mixture of fresh herbs, spices, fruits, and/or vegetables
d)
A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
24.
puree soup
a)
Cream soup & puree such as bisques, chowders, cream of tomato, lentil, and split pea soup
b)
A thickener made of equal parts flour and soft, whole butter.
c)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
d)
thick soup thickened by the starch found in main ingredient, such as potatoes
25.
sauce
a)
A liquid or semisolid product that is used in preparing other food items.
b)
The floating layer of egg whites, meat and vegetable solids, and fats
c)
a cold mixture of fresh herbs, spices, fruits, and/or vegetables
d)
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
26.
thick soup
a)
cooked longer than white roux, until the flour turns golden and has a nutty aroma
b)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
c)
thick soup thickened by the starch found in main ingredient, such as potatoes
d)
Cream soup & puree such as bisques, chowders, cream of tomato, lentil, and split pea soup
27.
Blond roux
a)
cooked longer than white roux, until the flour turns golden and has a nutty aroma
b)
An amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
c)
Mother sauces that are rarely used by themselves
d)
Cream soup & puree such as bisques, chowders, cream of tomato, lentil, and split pea soup
28.
tomato sauce
a)
a mother sauce made from a stock and tomatoes
b)
A thickener made of equal parts flour and soft, whole butter.
c)
Mother sauces that are rarely used by themselves
d)
herbs, spices, and flavorings that create a savory smell
29.
Hollandise
a)
This is an emulsion made from eggs, butter, and lemon.
b)
roasting bones in a hot oven until golden brown
c)
Mother sauces that are rarely used by themselves
d)
A thickener made of equal parts flour and soft, whole butter.
30.
clarified
a)
A sauce made from the juices of cooked meat and brown stock.
b)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
c)
pure/clear
d)
Burnt onion
31.
bouquet garni
a)
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.
b)
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
c)
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
d)
A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
32.
white stock
a)
A flavorful liquid made by gently simmering bones and/or vegetables.
b)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
c)
a mother sauce made from a stock and tomatoes
d)
Cream soup & puree such as bisques, chowders, cream of tomato, lentil, and split pea soup
33.
stock
a)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
b)
A liquid or semisolid product that is used in preparing other food items.
c)
The floating layer of egg whites, meat and vegetable solids, and fats
d)
A flavorful liquid made by gently simmering bones and/or vegetables.
34.
wringing method
a)
Usually made from mirepoix, leeks, and turnips.
b)
Burnt onion
c)
Softened butter flavored with lemon juice and chopped parsley
d)
easiest way to strain sauce
35.
fumet (foo-MAY):
a)
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
b)
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
c)
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.
d)
The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock
36.
Blanching
a)
This is an emulsion made from eggs, butter, and lemon.
b)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
c)
roasting bones in a hot oven until golden brown
d)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
37.
small sauce
a)
Also known as derivative sauces, these are sauces made using one of the five mother sauces.
b)
Flavored stocks, broths, and consommés.
c)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
d)
This is an emulsion made from eggs, butter, and lemon.
38.
white roux
a)
cooked for short period of time, used in sauces where little color is needed, like Bechamel
b)
A cook who specializes in making sauces.
c)
The base sauces from which other sauces can quickly be made.
d)
reducing a liquid ingredient in order to concentrate its flavor within the dish
39.
brown stock
a)
Cream soup & puree such as bisques, chowders, cream of tomato, lentil, and split pea soup
b)
An amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
c)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
d)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
40.
oignon brule
a)
Burnt onion
b)
pure/clear
c)
Flavored stocks, broths, and consommés.
d)
a mother sauce made from a stock and tomatoes
41.
Jus
a)
thick soup thickened by the starch found in main ingredient, such as potatoes
b)
A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
c)
This is an emulsion made from eggs, butter, and lemon.
d)
This is a rich, lightly reduced stock used as a sauce for roasted meats.
42.
Coulis
a)
A thick, puréed sauce
b)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
c)
A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.
d)
milk and white roux
43.
Browning
a)
This is an emulsion made from eggs, butter, and lemon.
b)
herbs, spices, and flavorings that create a savory smell
c)
Mother sauces that are rarely used by themselves
d)
roasting bones in a hot oven until golden brown
44.
Temper
a)
A liquid or semisolid product that is used in preparing other food items.
b)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
c)
mixing a little of the hot sauce with the eggs-and-cream mixture to raise the temperature, then add the warmed up egg mixture into the sauce.
d)
A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.
45.
boullion
a)
The bones rids them of some of the impurities that can cause cloudiness in a stock.
b)
This is the liquid that results from simmering meats or vegetables; also referred to as broth.
c)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
d)
This is an emulsion made from eggs, butter, and lemon.
46.
Veloute
a)
A mother sauce made from veal, chicken, or fish stock and a white or blond roux.
b)
a mother sauce made from a stock and tomatoes
c)
This causes the bones and mirepoix to release flavor more quickly when liquid is added.
d)
Mother sauces that are rarely used by themselves
47.
Sachet d'epices
a)
Softened butter flavored with lemon juice and chopped parsley
b)
Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.
c)
Similar to bouquet garni, except it really is a bag of herbs and spices.
d)
A clear, pale liquid made by simmering poultry, beef, or fish bones.
48.
glace (glahs):
a)
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
b)
The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock
c)
A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
d)
A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze."
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