NEW
Font size
WorksheetsStocks, Sauces. and Soups quizs
Total questions: 20
Worksheet time: 11mins
Adding a flavorful liquid to the fond (on the bottom of the pan), meant to remove the small bits of flavoring, is called...
Glacing
Deglazing
Remoulage
Skimming
A clear soup is often enhanced by adding_____ to the stock/broth
Protein and meat
Protein, veggies, and grains/starches
aromatics
herbs and spices
To thicken with cornstarch, you need to make a ________ (cornstarch and liquid)
slack roux
roux
oblik
slurry
Stocks and soups should be chilled to 40 degrees by placing them in ______________________
the refrigerator
the freezer
an ice bath
a stainless container in the refrigerator
Consomme is a stock that has been
clarified using a raft of meat/veg/egg whites
A chicken stock with noodles
a broth with chicken in it
a stock that has been clarified with vegetables
There are 2 types of thickened soups
thick and thin
roux based and pureed
creamy and chowder
roux and thick
The 5 mother sauces are
Bechamel, Espagnole, Demi-Glace, Hollandaise
Tomato, Bechamel, Veloute, Hollandaise, Espagnol
Tomato, Bechamel, Veloute, Hollandaise, Meat
Bechamel, Fumet, Hollandaise, Espagnol, Veloute
A slurry is:
A thickening agent of flour and fat
A thickening agent of starch and water
A thickening agent of eggs and cream
To ________ a stock, you skim the fat during cooking, then chill it overnight and skim the hard fat again.
Chill
cool
Degrease
Denature
What is a flavored liquid that is used for the base of great soups and sauces?
Stock
Soup
Sauce
What are the 4 kinds of stock?
White, blond, meat, vegetable
White, brown, fish,
Meat, chicken, fish, vegetable
A red sauce (often associated with Italian food) made without a roux, but very similar to espagnole.
Veloute
Bechamel
Marinara
Hollandaise
Adding tomato paste to the roasted beef bones increases
Flavor and color
Color and consistency
Flavor and fat
Color and mouthfeel
Stocks, sauces and soups should all be cooked at a ______________ temperature
boiling
simmering
poaching
If you add ingredients to a mother sauce, such as cheese, you are creating a _____________ sauce
baby
derivative
father
slope of the tangent line
To make a remoulage you _________ the stock.
add more liquid, aromatics, mirepoix and re-simmer the bones for a second broth
boil everything twice
reduce the original stock
cook the bones first
What are the types of roux?
Brown, red, orange, white
White, blond, brown
Vegetable, beef, chicken
To make a white stock what do you do to the bones?
Simmer the bones
Roast the bones
Burn the bones
Nothing
There are 2 types of soup: _________ and thick
clean
thin
clear
noodle
To make a brown stock what do you do to the bones and mirepoix?
Boil the bones and mirepoix
Burn the bones and mirepoix
Roast the bones and mirepoix
Nothing
