WorksheetsStock & Soup Review
Total questions: 25
Worksheet time: 24mins
What is the standard mix for mirepoix?
25% onion
25% carrot
50% celery
25% celery
25% parsnip
50% onion
25% onion
50% carrot
25% celery
50% onion
25% carrot
25% celery
Which aromatic is actually a bundle of herbs wrapped in cheesecloth?
Bouquet garni
Sachet d’épices
Béchamel
beurre blanch
what liquid is added to a stock?
broth
hot water
cold water
milk
_____ is a flavorful liquid made by gently simmering bone or vegetables.
What is the example of principles in preparing a stock
start the stock with hot water
do not skim the stock
cool the stock quickly
do not degrease the stock
Which of the following vegetables is not used in creating a mirepoix?
Celery
Carrots
Mushrooms
Onion
Which is NOT an appropriate way to chill stock for storage?
in a chill blaster
in an ice bath (stirring often)
separated into shallow containers
in a large pot in the fridge
4. What are the ingredients in preparing stocks?
A. bones
liquid
Mirepoix
aromatics
B. Leaves
liquid
Mirepoix
aromatics
C. Leaves
liquid
Mirepoix
Seasonings
D. bones
Wines
Mirepoix
aromatics
6. Stock is made by boiling bones; with or without meat and vegetables in water.
TRUE
FALSE
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?
Glaze
Sauce
Stock
Water
What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?
Bouquet Chou-fluer
Bouquet Garni
Bouquet les courges
Bouquet Lepinard
What is the difference between a stock and a broth?
There is no difference
Stock is made more from meat, whereas broth is made more from bones
Broth is made more from meat, whereas stock is made more from bones
Stock contains meat, whereas broth does not
Stocks contain four essential parts:
Aromatics are herbs, spices, and flavors.
Aromatics are herbs, spices, and flavorings
flavoring ingredient, liquid, aromatics,
and mirepoix
a mixture of coarsely chopped onions, carrots, and celery
that is used to flavor stocks,
----------------------- need time and moisture to grow, but they won’t grow
when the temperature of the food is colder than 41°F or hotter than 135°F
Mirepoix
Stocks
Foodborne pathogens
Sachet bag
Aromatics, such as -------------------------------, are the herbs, spices,
and flavorings that create a savory smell
bouquet garni and sachet d’épices,
Sachet d’épices (
the spices, including parsley stems
mirepoix
------------------------------is a French word that refers to the mixture of coarsely chopped
onions, carrots, and celery that provide a flavor base for stock.
Stock
Aromatics
Mirepoix
A major flavoring ingredient
Chicken Noodle Soup is a Thick Soup. True or False?
True
False
What are the four essential parts of all stocks?
Meat, Vegetables, Water, Salt
Major flavoring ingredient, Liquid, Mirepoix, Aromatics
Herbs, Spices, Water, Vegetables
Onions, Carrots, Celery, Garlic
What is the difference between stock and broth?
Stock is made with bones, broth is made with meat
Stock is made quickly, broth takes longer to prepare
Stock is made with meat, broth is made with bones
Stock is only used for soups, broth for sauces
Which type of soup is lobster bisque, clam chowder, or tomato basil?
Clear soup
Thick soup
Vegetable soup
Broth
What is a mixture of flour and fat used to thicken liquids?
Sauce
Stock
Roux
Soup
What is the function of aromatics in cooking?
To thicken sauces
To replace salt
To create a savory smell
To add color to dishes
What is the main difference between a clear soup and a thick soup?
Clear soups are served hot; thick soups are served cold
Clear soups are made quickly; thick soups take longer
Clear soups are broth-based; thick soups are cream-based
Clear soups contain meat; thick soups contain vegetables
We should minimize the amount of time our stock or soup is between 40-135*F.
True
False
