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Soups, Stocks and Sauces Review

Total questions: 59

Worksheet time: 33mins

Name
Class
Date
1.

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

a)

Stock

b)

Sauce

c)

Soup

d)

Roux

2.

What is a small cheesecloth bag containing herbs and spices?

a)

mire poix

b)

bouquet garni

c)

roux

d)

strainer

3.

What is a combination of two parts onion, one part carrot and one part celery?

a)

roux

b)

stock

c)

mire poix

d)

mise en place

4.

What is a mixture of flour and fat used to thicken liquids?

a)

Sauce

b)

Stock

c)

Roux

d)

Soup

5.

What is a stock made from roasted bones, meat and vegetables?

a)

White Stock

b)

Broth

c)

Brown Stock

d)

Soup

6.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
7.

There are two thickening methods for soups

a)

Pureeing

b)

Roux

c)

Reduction

d)

Rice

8.

Which of the following vegetables is not used in creating a mirepoix?

a)

Celery

b)

Carrots

c)

Garlic

d)

Onion

9.

cornstarch mixed with a COLD liquid

a)

slurry

b)

liaison

c)

roux

d)

brown sauce

10.

Stock and broths are both considered _________ soups.

a)

clear

b)

thick

c)

bisque

d)

cream

11.

What is the major flavoring ingredient in chicken stock?

a)

Beef bones

b)

Vegetables

c)

Mirepoix

d)

Chicken bones

12.

How is broth different than stock?

a)

Meat is added

b)

More bones are added

c)

Less bones are added

d)

More vegetables

13.

What are the main ingredients of a roux?

a)

fat and flour

b)

dairy and flour

c)

water and flour

d)

flavorings and flour

14.

Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:

a)

bouquet garni

b)

aromatics

c)

broth

d)

stock

15.

To cool stock properly, the chef can:

a)

place the stockpot into the walk-in cooler.

b)

add ice as an ingredient.

c)

deglaze the stockpot.

d)

use an ice bath.

16.

A clear broth made from bouillon to which cooked vegetables, rice, or noodles may be added immediately before serving is called a:

a)

bisque.

b)

chowder.

c)

consommé.

d)

raft.

17.

A typical mirepoix in stocks is two parts:

a)

meat scraps or bones and one part onion.

b)

onion, one part celery, and one part carrot.

c)

celery, one part carrot, and one part onion.

d)

carrot, one part celery, and one part onion.

18.

What type of stock is made from raw bones and scraps of veal or chicken?

a)

brown

b)

fish

c)

poultry

d)

white

19.

1. Which of the following stocks uses veal bone as its main ingredient?

a)

Brown Stock

b)

Ham Stock

c)

Prawn Stock

d)

White Stock

20.

It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.

a)

Espagnole

b)

Hollandaise

c)

Tomato

d)

White sauce

21.

What is the most commonly used thickeners for sauce making?

a)

Egg

b)

Flour

c)

Margarine

d)

None of the above

22.

What are the five sauces that are used to produce other sauces

a)

Father Sauce

b)

Mother Sauce

c)

Sister Sauce

d)

Brother Sauce

23.

cornstarch mixed with a COLD liquid

a)

slurry

b)

liaison

c)

roux

d)

brown sauce

24.

sauce made from a stock and tomatoes

a)

hollandaise sauce

b)

tomato sauce

c)

veloute

d)

bechamel

25.

A CLEAR soup is flavored by stocks or broths, including chicken noodle, minestrone, and vegetable soup

a)

true

b)

false

26.

Which is not a Mother Sauce?

a)

Brown sauce

b)

Tomato sauce

c)

Bernaise sauce

d)

Hollandaise sauce

27.

Made out of a roux of flour, boiled milk and butter, the creamy-white sauce added a smooth touch.

a)

Tomato sauce

b)

Béchamel sauce

c)

Veloute sauce

d)

Hollandaise sauce

28.

The essential part of a stock that is a mixture of coarsely chopped onions, carrots, and celery is called

a)

mirepoix.

b)

aromatics.

c)

sachet d'espices.

d)

bouquet garni.

29.

What liquid is usually used for making stock?

a)

Water

b)

Boullion

c)

Beef Broth

d)

Chicken Broth

30.

Roasting bones to enhance the flavor and color of stock is a process known as

a)

sweating.

b)

browning.

c)

blanching.

d)

parboiling.

31.

Béchamel, veloute', and hollandaise are all called

a)

thickeners.

b)

mother sauces.

c)

compound butters.

32.

Stocks, broths, and consommés are all what types of soup?

a)

Clear

b)

Thick

c)

Puree

d)

Bisque

33.

Roasting bones to enhance the flavor and color of stock is a process known as

a)

sweating.

b)

browning.

c)

par-boiling.

34.

You can cool down Soups and Stocks all the ways listed below EXCEPT...

a)

ladeling it into smaller containers and setting it in the fridge

b)

placing the pot in an ice bath and stirring constantly

c)

using a cooling paddle

d)

leaving it out on the counter

35.

Stocks, broths, and consommés are all ______________ soups.

a)

clear

b)

thick

c)

puréed

d)

bisque

36.

Which ingredient is usually added last to the stock when cooking?

a)

the bones

b)

the water

c)

the mirepoix

d)

the aromatics

37.

After the stock has been stored, it must be degreased before it can be used. This is because

a)

the grease will ruin the flavor of the stock, turning it rancid.

b)

degreasing makes the stock clearer and purer, while removing some of the fat.

38.

Another word for Broth

a)

Liquid

b)

Bouillon

c)

Roux

d)

Soup

39.

A thickening agent in sauces that is equal part starch and fat

a)

Stock

b)

Choux

c)

Roux

d)

Hollandaise

40.

Which of the following does NOT use a Roux?

a)

Bechamel

b)

Tomato

c)

Espagnole

d)

Hollandaise

41.

What is a stock?

a)

A liquid dish that serves as a base that contains pieces of solid food

b)

The flavorful liquid made by gently simmering meat, poultry, fish or vegetables in water

c)

The concentrated flavor used in sauces to create a thickened mixture

d)

Adds flavor and richness to soups and sauces

42.

What are the parts of a mirepoix?

a)

50% Celery, 25% Onion, 25% Carrot

b)

50% Onion, 25% Cabbage, 25% Celery

c)

50% Onion, 25% Celery, 25% Carrot

d)

50% Carrot, 25% Carrot, 25% Celery

43.

What is the major flavoring ingredient in a stock?

a)

Herbs

b)

Spices

c)

Vegetables/Bones

d)

Bouillon

44.

What type of soup is chicken noodle?

a)

Puree

b)

Specialty

c)

Cream

d)

Broth

45.

How should you properly cool down a soup?

a)

Leave at room temperature

b)

Ice bath

c)

Put the whole thing in the fridge

46.

What is a brown stock?

a)

Stock made from raw or slightly cooked bones

b)

Stock made from vegetables

c)

Stock made with roasted bones and mirepoix

47.

What is Mirepoix?

a)

Onions, Carrots, & Celery

b)

Eggs, Lemon, & Butter

c)

Milk, Stock, & Roux

d)

Salsa, Butter & Coulis

48.

The purpose of sauces is to...

a)

Improve the appearance of food

b)

Contribute flavors that compliment the dish

c)

Add moisture to the dish

d)

Add richness

e)

Overpower a meal

49.

a rich white sauce made with milk and infused with herbs and other flavorings

a)

bechamel

b)

coulis

c)

espagnole

d)

hollandaise

50.

What are the 5 Grand Sauces?

a)

Bechamel, Veloute, Espagnole, Tomato, & Hollandaise

b)

Bechamel, Veloute, Espagnole, Chutney, & Allemande

c)

Bechamel, Veloute, Hollandaise, Liaison, & Roux

d)

Bechamel, Veloute, Espagnole, Brown Stock, & Tomato

51.

Fresh herbs tied together in cheese cloth is called ....

a)

Roux

b)

Mirepoix

c)

Bouquet Garni

d)

Sachet D'espices

52.

The process of eliminating bones or impurities that can cause cloudiness in a stock is called

a)

Sweating

b)

Browning

c)

Shocking

d)

Blanching

53.

Which is NOT an essential part of a stock?

a)

mirepoix

b)

a liquid

c)

chicken

d)

a main flavoring ingredient

54.
The first step in Mise en Place is:
a)
Sharpen knives
b)
Break down menu item(s)
c)
Fabricate meat
d)
Preheat oven
55.

Which of these is NOT a type of roux?

a)

White

b)

Blonde

c)

Brown

d)

Black

56.

This is done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.

a)

Slurry

b)

Roux

c)

Reduction

d)

Bechamel

57.

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C)

a)

True

b)

False

58.

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

a)

aromatics

b)

mirepoix

c)

bouquet garni.

d)

sachet d’épices.

59.

Bordelaise, lyonnaise, and béarnaise are all

a)

thickeners

b)

roux

c)

derivative sauces

d)

compound butters

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