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Life Skills
11th -
12thgrade
Foundations of Restaurant Management and Culinary Arts Chapter 6
24 questions
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- 1. Multiple Choice
Stock is made from which main ingredient?
meat and water
vegetables and water
bones and water
bones, meat and water
- 2. Multiple Choice
A highly flavored stock made from fish bones is called
remouillage
fumet
glace
court bouillon
- 3. Multiple Choice
A stock that is reduced (water is evaporated) thus concentrating the flavors, it is called a
jus
remouillage
base
glace
- 4. Multiple Choice
The chef that specializes in sauce making would be called a
sauteuse
saucy
saucier
sous
- 5. Multiple Choice
Which soup is considered a "thick" soup?
vegetable
consomme
bouillion
cream
- 6. Multiple Choice
What is used to makes brown stock
blanched bones
roasted bones
sauteed bones
bones and gravy master
- 7. Multiple Choice
What technique causes bones and mirepoix to release flavor more quickly?
browning
stewing
sweating
blanching
- 8. Multiple Choice
A liaison of eggs and heavy cream is used to
finish sauce to give more body
finish sauce to reduce fat
thicken sauce and reduce fat
thicken sauce and improve falvor
- 9. Multiple Choice
This picture is a
sauteed onion
sweated onion
onion brule
minced onion
- 10. Multiple Choice
When a soup is thickened by the main ingredient it would be called a
puree soup
thick soup
clear soup
cream soup
- 11. Multiple Choice
Bechamel is a mother sauce made with
stock and roux
cream and roux
milk and roux
tomatoes and roux
- 12. Multiple Choice
All of the following are derivatives or small sauces except
Bearnaise
Bordelaise
Robert
Veloute
- 13. Multiple Choice
A sauce made from meat juices and brown stock is called:
salsa
au jus
jus lie
coulis
- 14. Multiple Choice
A stock should be cooled to which temperature before storage in the cooler
35
41
70
65
- 15. Multiple Choice
This picture is an aromatic bundle called
mirepoix
sachet d'epices
bouquet garni
concasse
- 16. Multiple Choice
Why should you NEVER boil cream soups?
it will reduce to much
it will separate or break
it will burn
- 17. Multiple Choice
What main ingredient would you expect to find in bisque?
potatoes
cream
eggs
shellfish
- 18. Multiple Choice
Why would you use the wringing method
to cook
to strain
to clarify
to reduce
- 19. Multiple Choice
A slurry is used to
thicken soup
clarify soup
flavor soup
- 20. Multiple Choice
Sauce Bearnaise is a derivative of
veloute
tomato
espagnole
hollandaise
- 21. Multiple Choice
Blanching, Sweating and Browning are all done to bones used for stock. When would you do this?
before masking the stock
during making the stock
after making the stock
- 22. Multiple Choice
A raft is used in making consomme, its main purpose is to
add flavor
add color
add clarity
add texture
- 23. Multiple Choice
What is this equipment used for
straining
pureeing
clairifing
sifting
- 24. Multiple Choice
What is a flavorful liquid made from meat
stock
broth
veloute
roux
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