STOCKS,SAUCES & SOUP

STOCKS

100

When making a vegetable stock, more variety is usually better. True or False

False

200

When making a vegetable stock, more variety is usually better. A.True B. False

False

300

______ sauces are made by thickening a white stock or fish stock with roux. A.Bechamel B.Veloute C.Espagnole

Vinaigrette

400

A _________ is made from chicken, veal, beef or game bones and vegetables, all of which are caramelized before being simmered in water with seasonings. The stock has a rich, dark color. A.Fumet B.Court Bouillon C.Brown stock

Brown stock

500

Both a fish stock and a _____ are made by slowly cooking fish bones or crustacean shells and vegetables without coloring them, then simmering them in water with seasonings for a short time. For a _____, wine and lemon juice are also added. The result is a strongly flavored, relatively colorless liquid. A.Fumet B.Fond C.Court Bouillon

Fumet

SAUCES

100

The first four mother sauces originated in the 19th century with French culinarian Antonin Careme. Which of the following is NOT one of the four original mother sauces? A.Veloute B.Bechamel C.Hollandaise D.Espagnole

Hollandaise

200

As with many cooking preparations, the mother sauces each require a base and a thickening agent. While a Hollandaise uses an emulsion to thicken, three of the other mother sauces rely upon which substance to thicken the sauce A.roux B.bouillon C.mirepoix D.choux

roux

300

The Veloute sauce consists of mixing roux with a brown stock, and the Espagnole sauce is made by mixing roux with a white stock. True or False

false

400

Bechamel is the easiest of all of the mother sauces, as it involves mixing flour and butter to make roux and then adding milk. It can be flavored with a variety of herbs and spices and it serves as the originating mother sauce for a variety of common cream and white sauces. Which of the following is NOT one of the sauces derived from the Bechamel? A.Nantua B.Soubise C.Lyonnaise D.Mornay

Lyonnaise

500

The Sauce Tomate involves mixing roux or reduction with what base ingredient?

tomatoes

SOUP

100

What are the types of soups called?

Consomme,Bouillon,broth, chowder,bisque,cream soup,specialty,cold,vichyssoise,clear

200

Soups can be categorised into: A.Broth, cream, puree, consomme B. Vegetable, meat, seafood, chowder C. Vegetable, broths, chowder, puree

300

A bouquet garni is?

A bundle of herbs use to add flavor

400

the most appropriate storage conditions for stocks, sauces and soups is? Covered with a cartouche, room temperature, labelled and dated Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled

Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated

500

A bisque is a soup made from?

Shellfish, fish stock, vegetables and herbs

EXTRA!!

100

What is texture?

The way that a food or drink feels in your mouth.

200

What is roux?

A thickening agent that is made with flour and fat.