WorksheetsCulinary Soups, Stocks & Sauces
Total questions: 15
Worksheet time: 9mins
What is Mirepoix?
Onions, Carrots, & Celery
Eggs, Lemon, & Butter
Milk, Stock, & Roux
Salsa, Butter & Coulis
What is the main ingredient in a traditional Hollandaise sauce?
Tomatoes
Butter
Garlic
Vinegar
Which stock is made from fish bones?
Brown Stock
Remouillage
Glace
Fumet
Thickened liquids that complement other foods. This is known as?
Dressing
Sauces
Stock
Roux
The purpose of sauces is to...
Improve the appearance of food
Contribute flavors that compliment the dish
Add moisture to the dish
Add richness
Overpower a meal
A (a) is considered a thickener for making sauces.
a rich white sauce made with milk and infused with herbs and other flavorings
bechamel
coulis
espagnole
hollandaise
A thick pureed sauce made from fruit or vegetables is called what?
Coulis
Chutney
Salsa
Borscht
A (a) is a mixture of egg yolks and heavy cream.
Why is hot chili sauce hot?
fermentation
caspsaicinoids
you make it in a pan
none of the above
What are the 5 Grand Sauces?
Bechamel, Veloute, Espagnole, Tomato, & Hollandaise
Bechamel, Veloute, Espagnole, Chutney, & Allemande
Bechamel, Veloute, Hollandaise, Liaison, & Roux
Bechamel, Veloute, Espagnole, Brown Stock, & Tomato
What thickener is made of cornstarch and water?
Beurre Manie
Roux
Slurry
None of the above
Fresh herbs tied together in cheese cloth is called ....
Roux
Mirepoix
Bouquet Garni
Sachet D'espices
The process of removing fat that has cooled and hardened from the surface of stock is called (a) .
A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients.
China Cap
Cheesecloth
Colander
Skimmer
