1.

All chilled soups are cooked first than chilled for service
2. Garnishes should be added to hot soups last min to prevent over cooking
3. One advantage of soup is that it can be made in advance
4. Basic technique for making broth is the same as making stock
5. Uncooked soups are not a safety hazard because they are not heated
6. A roux and a slurry are incorperated into a sauce in the same matter
7. It is best not to season a stock with salt and pepper
8. Cornstarch should be mixed with a cool liquid before being added to a hot liquid
9. Stocks should be covered while cooking to preserve flavours
10. When preparing a chicken stock, the first step is to blanch the bones
11. Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days
12. Compound butter are used to flavour and enrich sauces
13. A mornay sauce is similar to a cheese sauce
14. A demi galze is made by reducing a brown stock by half
15. To make a light stock you can use beef, lamb, chicken or veal bones

All chilled soups are cooked first than chilled for service
T
F
2 You're right
Garnishes should be added to hot soups last min to prevent over cooking
T
F
3 You're right
One advantage of soup is that it can be made in advance
T
F
4 False
Basic technique for making broth is the same as making stock
T
F
5 False
Uncooked soups are not a safety hazard because they are not heated
T
F
6 You're right
A roux and a slurry are incorperated into a sauce in the same matter
T
F
7 You're right
It is best not to season a stock with salt and pepper
T
F
8 You're right
Cornstarch should be mixed with a cool liquid before being added to a hot liquid
T
F
9 You're right
Stocks should be covered while cooking to preserve flavours
T
F
10 You're right
When preparing a chicken stock, the first step is to blanch the bones
T
F
11 You're right
Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days
T
F
12 You're right
Compound butter are used to flavour and enrich sauces
T
F
13 You're right
A mornay sauce is similar to a cheese sauce
T
F
14 You're right
A demi galze is made by reducing a brown stock by half
T
F
15 False
To make a light stock you can use beef, lamb, chicken or veal bones
T
F
Questions and Answers

 1.

An estoufade is

o A.

A white chicken stock

o B.

A brown beef stock

o C.

A fish stock

 2.

A stock will turn cloudy if

o A.

It is skimmed of fat regularly

o B.

It is simmered gently
 o C.

It is boiled rapidly

 3.

A bouquet garni is:

o A.

A bunch of edible flowers

o B.

A garnish that has lots of aroma

o C.

A bundle of herbs used to add flavour

 4.

A glaze is a stock that has been

o A.

Reduced to 10 % it's original volume

o B.

Reduced to 20 % it's original volume

o C.

Reduced to 30 % it's original volume

 5.

Hollandaise sauce is

o A.

A warm emulsion sauce

o B.

A cold emulsion sauce

o C.

A compound butter sauce

 6.
 Derivative sauces are mother sauces with additional flavours and garnishes added

o A.

True

o B.

False

 7.

Veloute is a velvet sauce thickened with a liaison

Discuss

o A.

True

o B.

False

 8.

A liaison is a mixture of egg yolk & cream added to a sauce to thicken and enrich

o A.

True

o B.

False

 9.

Beurre noisette is French for nut brown butter

o A.

True

o B.

False

 10.

A derivative of mayonnaise is tartare sauce

o A.
 True

o B.

False

 11.

Select the most appropriate storage conditions for stocks, sauces and soups

o A.

Covered with a cartouche, room temperature, labelled and dated

o B.

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

o C.

Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled

 12.

Soups can be categorised into:

o A.

Broth, cream, puree, consomme

o B.

Vegetable, meat, seafood, chowder

o C.

Vegetable, broths, chowder, puree

 13.

A bisque is a soup made from:

o A.

Shellfish, chicken stock, vegetables and herbs

o B.

Fish bones, tomatoes, vegetables and herbs

o C.
 Shellfish, fish stock, vegetables and herbs

 14.

A consomme is a clear soup made by

o A.

Clarifying a brown stock with egg whites

o B.

Clarifying a white stock with egg yolks

o C.

Clarifying a brown stock with egg yolks

 15.

Stocks form the basis for a wide variety of sauces and soups

o A.

True

o B.

False

TION:

THE ELEMENTS OF A STOCK INCLUDE: 50% NOURISHING ELEMENT, 10% MIREPOIX, BOUQUET
GARNI & 100% LIQUID.
ANSWER:

TRUE

100
QUESTION:

WHAT STOCK IS MADE FROM BEEF, VEAL, CHICKEN, OR GAME THAT IS ROASTED BEFORE
SIMMERED.
ANSWER:

BROWN STOCK
 200
QUESTION:

WHAT IS A FUMET?
ANSWER:

A FISH STOCK WITH LEMON JUICE OR ANOTHER ACID ADDED TO IT.

300
QUESTION:

WHAT IS THE RULE OF THUMB WHEN STORING STOCKS?

ANSWER:

IT MUST BE COMPLETELY COOLED BEFORE PUTTING IN THE REFRIGERATOR,

400
QUESTION:

STOCKS PURCHASED IN A POWDERED OR CONCENTRATED FORM IS CALLED?

ANSWER:

A BASE

Salt is usually added to a stock.

True
False
Salt is usually added to a stock.
True
False

A _____ is a dramatic reduction and concentration of a stock.

One gallon of stock produces only 1 to 2 cups.
Fond
Glaze
Court bouillon
What is the main difference between a white stock and a brown
stock?
A white stock is only made with fish and/or chicken bones.
The bones and mirepoix for a brown stock are caramelized first. A
tomato product is also added.
A brown stock is made with more beef or game bones.
_____ is the principal means used to thicken sauces. It is a
combination of equal parts (by weight) flour and fat, usually
butter.
Slurry
Roux
Liaison

A stock should be brought to a boil to help release the flavors of

the seasonings.
True
False

What are the principles of stock making?

Start the stock in hot water
Start the stock in cold water
Bring the stock to a rolling boil
Simmer the stock gently

Skim the stock frequently

Strain the stock carefully
Cool the stock quickly
Store the stock properly
Degrease the stock
Pan sauce is thickened by reduction, while starch is usually
used to thicken a pan gravy.
True
False
A ________ is made by simmering chicken, veal, or beef bones
in water with vegetables and seasonings. The stock remains
relatively colorless during the cooking process.
Fumet
White stock
Fond
A _____ is a sauce made from meat or poultry juices combined
with a liquid or thickening agent. Usually made in the pan in
which the meat or poultry was cooked.
Beurre blanc
Gravy
Coulis
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.
Fumet
Court Bouillon
Brown stock
A stock should always be started with cold water.
True
False
Correct
Next »
____ is half brown sauce, half brown stock, reduced by half.
Demi-glace
Slurry
Gastrique

The quality of a stock is judged by which characteristics?

Body

Clarity
Flavor
Color
Cornstarch loses its thickening power after prolonged
heating.
True
False
When making a vegetable stock, more variety is usually better.
 True
False
To ______ a pan, swirl or stir a liquid (usually wine or
stock) in a saute pan or other pan to dissolve cooked food
particles remaining on the bottom. The resulting mixture often
becomes the base for a sauce.
deglaze
Correct answer:

 deglaze

What are the five classic mother sauces?

Bechamel
Veloute
Chutney
Espagnole
Beurre blanc
Tomato
Hollandaise
A mirepoix is a mixture of ________
Onions
Carrots
Mushrooms
Celery

1. empering is when a little bit of ____ is slowly added to raise the temperature
slowly to prevent them from cooking or curdling.

a. sauce

b. CORRECT: hot sauce

c. tomato sauce

d. INCORRECT: mother sauces

2. Which thickener is most often used in basic cream soup?

. jus

a. CORRECT: roux

b. brown

c. stock

3. A flavorful liquid made by gently simmering bones and/or vegetables is a ____.

. CORRECT: stock

a. brown

b. sauce

c. glace

4. Brown stock and brown roux are used to make which grand sauce?

. sauce

a. CORRECT: espagnole

b. salsa

c. minstrone

5. A reduced stock with a jelly-like consistency made from brown stock, chicken
stock or fish stock is a ____.

. CORRECT: glace

a. INCORRECT: sauce

b. puree

c. grand

6. Which sauce is the base for bearnaise?

. hot sauce

a. CORRECT: hollandaise

b. shellfish

c. liaison

7. The two main ingredients of bechamel are _______.

. CORRECT: milk and white roux

 a. minstrone

b. hollandaise

c. compound butter

8. Which grand sauce is made from veal, chicken or fish stock and white or blond
roux?

. glace

a. roux

b. sauce

c. CORRECT: veloute

9. Which stock is usually made from mirpoix, leeks and turnips.

. sauce

a. CORRECT: vegetable

b. INCORRECT: veloute

c. glace

10. Which kind of soup is thickened by the starch of the main ingredient such as
potatoes rather than an added starch, such as roux?

. INCORRECT: fumet

a. CORRECT: puree

b. water

c. sauce

11. Which is a highly flavored type of stock made with fish bones?

. sauce

a. INCORRECT: jus

b. CORRECT: fumet

c. puree

12. What is the term for the mixture of raw butter and various flavoring
ingredients such as herbs, nuts, citrus zest, shallots, ginger and vegetables.

. chowder
 a. consomme

b. INCORRECT: hollandaise

c. CORRECT: compound butter

13. Which grand sauce is made fro milk and white roux?

. chowder

a. CORRECT: Bechamel

b. glace

c. veloute

14. Sachet d'epices and bouquet garni are known as___.

. strain

a. CORRECT: aromatics

b. roux

c. sweating

15. A liquid or semisolid product that adds flavor, moisture and visual appeal to
another dish is a ____

. INCORRECT: stock

a. CORRECT: sauce

b. glace

c. salsa

16. The process of removing fat that has cooled and hardened from the surface
of the stock is called____.

. grand

a. sweating

b. CORRECT: degreasing

c. strain

17. Clear soups do not include _____ soups.

. veloute
 a. tomato sauce

b. INCORRECT: puree

c. CORRECT: cream or puree

18. Which is usually a main ingredient in bisque?

. sweating

a. jus-lie

b. CORRECT: shellfish

c. salsa

19. The wringing method is used to _____ a sauce.

. INCORRECT: sweating

a. stock

b. brown

c. CORRECT: strain

20. Which liquid is most often used in making stock?

. salsa

a. glace

b. INCORRECT: sauce

c. CORRECT: water

21. Because the five grand sauces are used to make many sauces, as a group
reference, they are known as the _____.

. CORRECT: mother sauces

a. hot sauce

b. tomato sauce

c. sauce

22. A french word that refers to the mixture of coarsely chopped onions, carrots
and celery that provides a flavor base for stock is _____.

. liaison
 a. roux

b. brown

c. CORRECT: mirepoix

23. A mixture of egg yolks and heavy cream often used to finish some sauces is
called ___.

. strain

a. salsa

b. CORRECT: liaison

c. minstrone

24. A hearty thick soup made in much the same way as a cream soup is a _____.

. boiled

a. water

b. CORRECT: chowder

c. brown

25. The correct mixture of mirepoix is:

. ice water bath

a. milk and white roux

b. CORRECT: 50% onion, 25% celery, & 25% carrot

c. cream or puree

26. A cold mixture of fresh herbs, spices, fruits and/or vegetables is called_____.

. CORRECT: salsa

a. sauce

b. stock

c. INCORRECT: jus

27. One way to cool an item is place it in a _____ and stir it often.

. CORRECT: ice water bath

a. china cap
 b. chowder

c. water

28. A pierced-metal, coned shaped strainer used to strain soups, stocks and
other liquids to remove all solid ingredients is a

. consomme

a. liaison

b. CORRECT: china cap

c. sauce

29. A sauce made from the juices of cooked meat and brown stock is called____.

. CORRECT: jus-lie

a. salsa

b. sauce

c. jus

30. A rich brown sauce that is traditionally made of combining equal parts of
espagnole and veal stock is called____.

. espagnole

a. CORRECT: demi-glaze

b. glace

c. jus-lie

31. Frozen stock can be held for ___ months?

. jus

a. CORRECT: 3

b. roux

c. grand

32. Bechamel sauce is a _____ sauce.

. CORRECT: grand

a. glace
 b. strain

c. INCORRECT: roux

33. What thickener is made of equal parts cooked flour and fat?

. jus

a. brown

b. CORRECT: roux

c. sauce

34. Which is an example of a clear soup?

. INCORRECT: stock

a. CORRECT: minstrone

b. mirepoix

c. strain

35. Which stock is made by simmering poultry, beef, veal or game bones that
have been browned first?

. roux

a. strain

b. grand

c. CORRECT: brown

36. A rich flavorful broth or stock that has been clarified is ____.

. minstrone

a. veloute

b. CORRECT: consomme

c. jus-lie

37. A liaison is a thickener made from a mixture of ____.

. CORRECT: cream and egg yolks

a. espagnole

b. cream or puree
 c. milk and white roux

38. Which process is used to remove fat content from a cooked item. It makes
the food healthier

. strain

a. grand

b. CORRECT: degreasing

c. sweating

39. What causes bone and mirepoix to release flavor more quickly when liquid is
added?

. water

a. degreasing

b. strain

c. CORRECT: sweating

40. Cream soups should never be _____.

. CORRECT: boiled

a. grand

b. sauce

c. glace

41. Creole is a derivative sauce of _____.

. hot sauce

a. sauce

b. CORRECT: tomato sauce

c. mother sauces

42. A thickener made of equal parts flour and soft, whole butter is called:

. vegetable

a. degreasing

b. bouquet garni
 c. CORRECT: beurre manie

43. A rich lightly reduced stock used as a sauce for roasted meats is called ___.

. CORRECT: jus

a. sauce

b. 3

c. roux

44. A bundle of fresh herbs such as thyme, parsely stems and bay leaf tied
together is an example of ____.

. beurre manie

a. boiled

b. hot sauce

c. CORRECT: bouquet garni