WorksheetsFrench Terms (Stocks, Soups, Sauces)
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Mirepoix
a)
Get Everything Together Before You Start Cooking
b)
Onion, Carrot, Celery
c)
Blended Ingredients
d)
Burnt Onion
2.
Fumet
a)
Fish Stock
b)
Chicken Stock
c)
Beef Stock
d)
Vegetable Stock
3.
Bechamel
a)
White Sauce
b)
Mac & Cheese
c)
Brown Sauce
d)
Chicken Gravy
4.
Hollandaise
a)
Eggs, Butter, Lemon
b)
White Sauce
c)
Brown Gravy
d)
Tomato Sauce
5.
Veloute
a)
Blonde Roux & Light Stock
b)
White Sauce
c)
Egg Sauce
d)
Tomato Sauce
6.
Espagnole
a)
Brown Sauce
b)
White Sauce
c)
Tomato Sauce
d)
Roux
7.
Roux
a)
Fat & Flour
b)
Flour & Sugar
c)
Fat & Sugar
d)
Flavor
8.
Bisque
a)
Soup made with blended shellfish shells
b)
A clear soup
c)
Soup made with blended potatoes
d)
Similar to Chicken Noodle Soup
9.
Puree
a)
Blended Ingredients
b)
Chunks of an Ingredient
c)
Cornstarch & Water Mixture
d)
Fat & Flour
10.
Consommé
a)
A Pureed Soup
b)
A Crystal Clear Soup
c)
Onion, Carrot, Celery
d)
Roux
100 %
