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Professional Development
Sauces, Soups and Stocks
6 questions
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- 1. Multiple Choice
Which of these is not a type of stock?
Fumet
Brown Stock
Yellow Stock
Remouillage
- 2. Multiple Choice
Which of these are the 5 "Mother Sauces?
Bernaise, Tomato, Bechamel, Espagnole, Veloute
Hollandaise, Marinara, Mornay, Espagnole, Veloute
Mayonnaise, Marinara, Bechamel, Demiglace, Bisque
Hollandaise, Tomato, Bechamel, Espagnole, Veloute
- 3. Multiple Choice
Which of these are steps in creating a brown stock?
Roasting Bones
Adding Mire Poix
Covering with cold water
Simmering
All of the above
- 4. Fill in the Blank
Gazpacho is a cold soup originating from
- 5. Multiple Choice
What do sauces contribute to a dish?
They add Moisture and Richness
They enhance appearance
Dishes need sauces
They add Texture to the food
- 6. Poll
Which sauce is best with a poached egg?
Veloute
Bechamel
Hollandaise
Espagnole
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