Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Stocks, Soups, & Sauces

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

A flavorful liquid that is the base of other liquids.

a)

Stock

b)

Soup

c)

Sauce

d)

Poridge

2.

The Nourishing Element is..

a)

Mirepoix

b)

Bones/Meat

c)

Herbs

d)

Water

3.

Onions, Carrot, & Celery

a)

Mirepoix

b)

Hollandaise

c)

Veloute

d)

Tourne

4.

Bouquet Garni

a)

Onions, Carrot, & Celery

b)

Herbs & Spices

c)

Flowers

d)

Nourishing Element

5.

Made from white meat or light bones

a)

White Stock

b)

Brown Stock

c)

Fumet

d)

Vegetalbe Stock

6.

Made from Beef Bones typically

a)

Brown Stock

b)

White Stock

c)

Fumet

d)

Vegetable Stock

7.

A stock made from fish or shellfish

a)

Fumet

b)

White Stock

c)

Brown Stock

d)

Vegetable Stock

8.

Made from Mirepoix

a)

Vegetable Stock

b)

White Stock

c)

Brown Stock

d)

Fumet

9.

What should a stock look like when it is done?

a)

Crystal Clear

b)

Cloudy

c)

Watery

d)

Thick

10.

We want to leave fat in the stock to add flavor.

a)

True

b)

False

11.

A thick, flavorful liquid used to enhance dishes.

a)

Sauce

b)

Stock

c)

Thick Soup

d)

Clear Soup

12.

Eggs, Butter, Lemon

a)

Hollandaise

b)

Veloute

c)

Tomato

d)

Bechamel

13.

Tomato, stock, & sometimes roux

a)

Tomato sauce

b)

Hollandaise

c)

Veloute

d)

Espagnol

14.

Milk & White Roux

a)

Bechamel

b)

Hollandaise

c)

Veloute

d)

Espagnole

15.

White stock & blonde roux

a)

Veloute

b)

Bechamel

c)

Tomato Sauce

d)

Hollandaise

16.

Brown Stock & Brown Roux

a)

Espagnole

b)

Bechamel

c)

Hollandaise

d)

Veloute

17.

Cornstarch & Liquid

a)

Slurry

b)

Roux

c)

Coulis

d)

Mirepoix

18.

Equal Parts fat & flour

a)

Coulis

b)

Roux

c)

Slurry

d)

Bouquet Garni

19.

Category of soup that is made with broth or stock as the liquid.

a)

Clear Soup

b)

Thick Soup

c)

Pureed Soup

d)

Bisque

20.

Category of soup that adds cream or dairy.

a)

Clear Soup

b)

Thick Soup

c)

Bisque

d)

Chowder

21.

Why should soups not be boiled?

a)

Evaporation

b)

Dries Ingredients

c)

Becomes to Liquid

d)

Softens Ingredients

22.

Lemon & Herbs added to soup at the end

a)

Brighten Flavor

b)

Add Umami

c)

Adds a Sourness

d)

Depthens the Soup

23.

A stock that is filtered to make it clearer.

a)

Consomme

b)

Bisque

c)

Au Jus

d)

Coulis

24.

Soup with blended main ingredient.

a)

Pureed

b)

Bisque

c)

Roux

d)

Chowder

25.

Blended up shells

a)

Bisque

b)

Chowder

c)

Coulis

d)

Pureed

26.

Soup with large chunks of the main ingredient

a)

Cream Soup

b)

Bisque

c)

Chowder

d)

Clear

27.

Chicken Noodle

a)

Clear

b)

Thick

28.

Lobster Bisque

a)

Clear

b)

Thick

29.

Tomato Soup

a)

Clear

b)

Thick

30.

Ramen

a)

Clear

b)

Thick

Similar Resources on Wayground

ServSafe Module 7

25 questions

ServSafe Module 7

quiz

Worksheet

•

9th - 12th Grade