WorksheetsStocks, Sauces. and Soups quizs
Total questions: 20
Worksheet time: 11mins
What is a mirepoix?
50% Onions, 25% Celery, 25% Carrots
Equal parts onions, celery, carrots
Equal parts oil and water
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
If you add ingredients to a mother sauce, such as cheese, you are creating a _____________ sauce
baby
derivative
father
slope of the tangent line
After the stock has been stored, it must be degreased before it can be used. This is because
it is easier to heat up degreased stock
skimming makes it less slippery
the grease will ruin the flavor of the stock, turning it rancid
degreasing makes it clearer and purer, while also removing fat
1. A creamy sauce made with a white roux and milk is ________________.
Veloute
Bechamel
Tomato
Espagnole
Hollandaise
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
There are 2 types of soup: _________ and thick
clean
thin
clear
noodle
To ________ a stock, you skim the fat during cooking, then chill it overnight and skim the hard fat again.
Chill
cool
Degrease
Denature
To thicken with cornstarch, you need to make a ________ (cornstarch and liquid)
slack roux
roux
oblik
slurry
A gravy like sauce made with white roux and white stock is ________________.
Veloute
Bechamel
Tomato
Espagnole
Hollandaise
A slurry is:
A thickening agent of flour and fat
A thickening agent of starch and water
A thickening agent of eggs and cream
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
To make a white stock what do you do to the bones?
Simmer the bones
Roast the bones
Burn the bones
Nothing
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
Stocks, sauces and soups should all be cooked at a ______________ temperature
boiling
simmering
poaching
What are the 4 kinds of stock?
White, blond, meat, vegetable
White, brown, fish,
Meat, chicken, fish, vegetable
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
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
Adding tomato paste to the roasted beef bones increases
Flavor and color
Color and consistency
Flavor and fat
Color and mouthfeel
