WorksheetsACP: Stock & Soup Review
Total questions: 24
Worksheet time: 12mins
Name
Class
Date
1.
Hot water should be used to loosen the impurities from bones when making a stock.
a)
True
b)
False
2.
A stock is composed of 4 main things. Which one makes up the majority of the stock?
a)
Mirepoix
b)
Aromatics
c)
Water
d)
Flavoring liquid
3.
Bouquet Garni and Sachet d'epices are examples of......
a)
Flavoring liquid
b)
Mirepoix
c)
Aromatics
d)
Bullion
4.
Ingredients such as herbs, spices, or vegetables added to a stock are......
a)
Mirepoix
b)
Aromatics
c)
Water
d)
Flavoring liquid
5.
A mirepoix is composed of the following: ___% carrots, ____% onions, and ______% celery.
a)
50, 25, 25
b)
25, 25, 50
c)
25, 50, 25
d)
50, 25, 50
6.
Beef stock takes _____ hours to make, while chicken stock takes ____ hours.
a)
8;4
b)
6;8
c)
4;8
d)
8;6
7.
When the bones have not been roasted, you can create a
a)
brown stock
b)
yellow stock
c)
black stock
d)
white stock
8.
When the bones have been roasted and browned, you can create a ......
a)
brown stock
b)
yellow stock
c)
black stock
d)
white stock
9.
Jessica wants to make a less flavorful stock, she should make a .......
a)
Glace
b)
Bouillon
c)
Miropoix
d)
Remouillage
10.
Using liquid that remains after simmering a chicken, Justin wants to make a stock with an intense flavor. This is a:
a)
Glace
b)
Bouillon
c)
Fumet
d)
Remouillage
11.
Will wants to make a stock with an intense flavor, he should make a .......
a)
Glace
b)
Bouillon
c)
Mirepoix
d)
Remouillage
12.
A concentrated stock made from fish bones or shellfish shells and vegetables is .......
a)
Remouillage
b)
Fumet
c)
Essence
d)
Court Bullion
13.
A fumet with greater aromatic ingredients, such as a sachet d'espices, is a .....
a)
Remouillage
b)
Fumet
c)
Essence
d)
Court Bullion
14.
Hayley uses a court bullion to ________ fish.
a)
Broil
b)
Poach
c)
Bake
d)
Boil
15.
Stocks are thickened by a process called......
a)
Beurre Manie
b)
Essence
c)
Gelatinization
d)
Reduction
16.
A cooked mixture of equal amounts of flour and fat is a .......
a)
Beurre Manie
b)
Essence
c)
Stock
d)
Roux
17.
A _____ roux is used for chicken based sauces, while a ______ roux is used for beef based.
a)
White; blonde
b)
Blonde; brown
c)
Brown; white
d)
Brown; blonde
18.
__________ is a popular thickener in Asian dishes because it turns clear or transparent when cooked.
a)
Cornstarch
b)
Arrowroot
c)
Liaison
d)
Roux
19.
A mixture of heavy cream and egg yolks that is used to thicken sauces is .......
a)
Cornstarch
b)
Arrowroot
c)
Liaison
d)
Roux
20.
___________ is similar to cornstarch, but from a more expensive tropical plant.
a)
Cornstarch
b)
Arrowroot
c)
Liaison
d)
Roux
21.
In restaurants, chefs often use soups as which course?
a)
First course/Appetizer
b)
Main Dish/Entree
c)
Side Dish
d)
Dessert
22.
This type of soup consists of milk thickened with flour and pureed ingredients, then finished with heavy cream. It is rich and silky.
a)
Chowder
b)
Bisque
c)
Puree
d)
Cream
23.
This type of soup is an American seafood-based soup that is flavored with dairy product, bacon, and potato, then thickened with flour.
a)
Chowder
b)
Bisque
c)
Puree
d)
Cream
24.
To clarify a stock and make a consommé, you must use a clearmeat mixture to remove the impurities from the stock. Once the clearmeat has coagulated and is floating on top of the stock, what is it called?
a)
Boat
b)
Raft
c)
Canoe
d)
Skiff
100 %
