WorksheetsStocks, Sauces & Soups
Total questions: 25
Worksheet time: 13mins
What is a stock primarily used for?
Baking cakes
Making soups, sauces, stews, and braises
Frying foods
Grilling meats
What does the term "fonds de cuisine" mean?
Foundational cuisine
Foundations of cooking
Culinary basics
Cooking essentials
Which of the following is not a basic ingredient in a stock?
Bones, shells, or vegetables
Mirepoix
Spices and herbs
Flour and sugar
What is the major ingredient in a stock that determines its flavor, color, and body?
Salt
Bones, shells, or vegetables
Butter
Flour
Which type of bones are commonly used for making brown stock?
Raw chicken bones
Roasted veal bones
Fish bones
Shellfish shells
What is a standard mirepoix made of?
Onions, carrots, and celery
Onions, garlic, and leeks
Carrots, beets, and celery
Mushrooms, garlic, and tomatoes
What type of mirepoix is used for white stocks?
Standard mirepoix
Mirepoix with carrots and leeks
White mirepoix with parsnips and leeks
Mirepoix with tomatoes and garlic
What is a sachet d'épices?
A bundle of fresh herbs
A mixture of flour and water
A small cheesecloth bag filled with spices and herbs
A type of vegetable used in stocks
Why should cold water be used to start a stock?
To cook the ingredients faster
To prevent cloudiness and evenly extract flavors and nutrients
To preserve the color of the vegetables
To reduce the cooking time
Which stock is made from bones that are roasted until they have a deep reddish-brown color?
White stock
Brown stock
Fish fumet
Vegetable stock
What is the purpose of blanching bones before making a white stock?
To add flavor
To keep the color very pale or clear
To increase the cooking time
To make the stock more aromatic
What is a fish fumet?
A type of white stock
A stock made from shellfish shells
A stock made by cooking fish bones in a little oil until they turn opaque
A vegetable stock with fish added
Which of the following vegetables should be avoided when making a stock to prevent cloudiness?
Onions
Carrots
Potatoes
Celery
What are the two basic types of soup most menus feature?
Cold soups and hot soups
Clear soups and hearty soups
Specialty soups and cream soups
Broths and consommés
What is a characteristic of clear soups?
They are thick and creamy.
They are made with a roux.
They are clear liquids with strained flavoring ingredients.
They always contain noodles.
What is the main difference between a broth and a consommé?
Broths are thick; consommés are thin.
Consommés are completely fat-free and more refined than broths.
Broths use more spices than consommés.
Consommés are always served cold.
What is a specialty soup?
A soup that is served daily
A soup associated with a specific country, region, or ethnic group
A soup made only from seasonal ingredients
A soup with no specific recipe
What is a characteristic of hearty soups?
They are always served cold.
They have a thickened broth and main flavoring ingredients remain in the soup.
They are made only with meat.
They do not contain any vegetables.
Which of the following is an example of a hearty vegetable soup?
Consommé
Miso soup
Minestrone
Bouillon
What is a cream soup?
A thin, clear soup
A thick soup with a velvety smooth texture
A cold soup made with fruits
A soup with large chunks of meat and vegetables
What should be done before adding cream to a large batch of cream soup?
Add salt.
Add the cream before cooling the soup.
Cool the soup, then reheat only the amount needed and add cream to that portion.
Add the cream and freeze the soup.
How is a purée soup made?
By blending a broth with cream
By simmering a starchy ingredient with vegetables and meats, then puréeing the entire soup
By boiling meat and vegetables together
By straining a clear broth through a fine sieve
What is a bisque?
A clear soup
A type of purée soup to which cream is typically added
A cold fruit soup
A thin broth made from seafood
Why might a restaurant want to feature seasonal foods in soups?
Seasonal foods are always cheaper.
Seasonal foods are fresher and often more flavorful.
Seasonal foods require less preparation.
Seasonal foods are easier to store.
What is a common garnish for hearty soups?
Fresh herbs only
Crackers only
Croutons or diced cooked seafood
Raw vegetables
