Stocks, Sauces, and Soups Review

1.

Multiple Choice

30 sec

1 pt

Which is NOT an essential part of a stock?

mirepoix

a liquid

chicken

a main flavoring ingredient

2.

Multiple Choice

30 sec

1 pt

a combination of coarsely chopped onions, carrots, and celery

a veggie tray

mirepoix

stuffing

veloute

3.

Multiple Choice

30 sec

1 pt

In a mirepoix, what is the ratio of onions to carrots and celery?

2:1:1

4:1:1

2:2:1

1:1:1

4.

Multiple Choice

30 sec

1 pt

This is used as the foundation for many foods soups, stews, gravies, braises, can be a replacement for water in recipes, also referred to as the "building blocks"

soup

sauce

stock

liquid

5.

Multiple Choice

30 sec

1 pt

Which is NOT an appropriate way to chill stock for storage?

in a chill blaster

in an ice bath (stirring often)

separated into shallow containers

in a large pot in the fridge

6.

Multiple Choice

30 sec

1 pt

We do not boil stock because...

boiling agitates the ingredients, causing cloudiness

it would cook too fast

the fat will sink to the bottom

the liquid will boil out

7.

Multiple Choice

30 sec

1 pt

to remove impurities that make the stock look less appetizing

degrease

skim

wash

trim

8.

Multiple Choice

30 sec

1 pt

to remove the fat off the surface of a cooled stock

degrease

skim

wash

trim

9.

Multiple Choice

30 sec

1 pt

If stock is cooked properly, it should...

last in the fridge for a year

separate when chilled

become a gel when chilled

thicken when chilled

10.

Multiple Choice

30 sec

1 pt

a liquid served with foods to add flavor, color, texture, and eye appeal

sauce

soup

stock

roux

11.

Multiple Choice

30 sec

1 pt

a cook who specializes in sauces

sauce master

sous chef

chef

saucier

12.

Multiple Choice

30 sec

1 pt

a thickener made with equal parts flour and fat

slurry

liaison

roux

bechamel

13.

Multiple Choice

30 sec

1 pt

cornstarch mixed with a COLD liquid

slurry

liaison

roux

brown sauce

14.

Multiple Choice

30 sec

1 pt

sauce made from milk and white roux

tomato sauce

hollandaise sauce

brown sauce/espagnole

bechamel

15.

Multiple Choice

30 sec

1 pt

sauce made from veal, chicken, or fish stock and a white or blond roux

veloute

bechamel

hollandaise sauce

brown sauce/espagnole

16.

Multiple Choice

30 sec

1 pt

sauce made from brown stock and a brown roux

tomato sauce

brown sauce/espagnole

bechamel

veloute

17.

Multiple Choice

30 sec

1 pt

sauce made from a stock and tomatoes

hollandaise sauce

tomato sauce

veloute

bechamel

18.

Multiple Choice

30 sec

1 pt

a sauce which is an emulsion of eggs, butter, and lemon

veloute

brown sauce/espagnole

hollandaise sauce

tomato sauce

19.

Multiple Choice

30 sec

1 pt

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

true

false

20.

Multiple Choice

30 sec

1 pt

A THICK soup contains a thickening agent such as creams or pureed ingredients

Ex. bisques, chowders, cream of tomato, and split pea soup

true

false

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