Prepare Stocks Sauces & Soups

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  • 1/15 Questions

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

    • True
    • False
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Prepare Stocks Sauces & Soups - Quiz

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. True
    Explanation
    A liaison is indeed a mixture of egg yolk and cream that is added to a sauce in order to thicken and enrich it. This mixture acts as a binding agent and helps to create a smooth and creamy texture in the sauce. The egg yolk provides richness and the cream adds a velvety consistency. By adding a liaison to a sauce, it enhances the flavor and creates a more luxurious and indulgent dish.

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  • 3. 

    A bouquet garni is:

    • A bunch of edible flowers

    • A garnish that has lots of aroma

    • A bundle of herbs used to add flavour

    Correct Answer
    A. A bundle of herbs used to add flavour
    Explanation
    A bouquet garni is a bundle of herbs used to add flavor to dishes. It typically consists of herbs such as parsley, thyme, and bay leaves, tied together with string or wrapped in a cheesecloth. The bouquet garni is added to soups, stews, and sauces during cooking to infuse the dish with the flavors of the herbs. It is then removed before serving, as the herbs themselves are not usually meant to be eaten.

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  • 4. 

    Derivative sauces are mother sauces with additional flavours and garnishes added

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Derivative sauces are sauces that are derived from the five mother sauces in classical French cuisine. These sauces are created by adding additional flavors and garnishes to the base mother sauce, resulting in a variety of different sauces. Therefore, the statement "Derivative sauces are mother sauces with additional flavors and garnishes added" is true.

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  • 5. 

    A stock will turn cloudy if

    • It is skimmed of fat regularly

    • It is simmered gently

    • It is boiled rapidly

    Correct Answer
    A. It is boiled rapidly
    Explanation
    When a stock is boiled rapidly, the impurities and fat that are present in the stock rise to the surface and create a cloudy appearance. The rapid boiling causes turbulence in the liquid, which prevents the impurities from settling and keeps them suspended in the stock. This leads to a cloudy and less visually appealing stock.

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  • 6. 

    A derivative of mayonnaise is tartare sauce

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Tartare sauce is indeed a derivative of mayonnaise. It is made by adding various ingredients such as capers, gherkins, onions, and herbs to mayonnaise, resulting in a tangy and flavorful condiment commonly used with seafood dishes. The addition of these ingredients gives tartare sauce its distinct taste and sets it apart from traditional mayonnaise. Therefore, the statement that a derivative of mayonnaise is tartare sauce is true.

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  • 7. 

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

    • 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

    Correct Answer
    A. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated
    Explanation
    The most appropriate storage conditions for stocks, sauces, and soups are to cover them with a cartouche, store them in a cool room at a temperature of 1 to 4 degrees Celsius, and also freeze them at a temperature of -18 to -24 degrees Celsius. Additionally, they should be properly labeled and dated. This combination of storage conditions helps to maintain the quality and safety of the stocks, sauces, and soups.

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  • 8. 

    Beurre noisette is French for nut brown butter

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The statement is true because "beurre noisette" is indeed the French term for nut brown butter. In French cuisine, beurre noisette refers to butter that has been melted and cooked until it turns a light brown color and develops a nutty aroma and flavor. This technique is commonly used in various dishes to add richness and depth of flavor.

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  • 9. 

    Soups can be categorised into:

    • Broth, cream, puree, consomme

    • Vegetable, meat, seafood, chowder

    • Vegetable, broths, chowder, puree

    Correct Answer
    A. Broth, cream, puree, consomme
    Explanation
    The answer is "Broth, cream, puree, consomme" because these are all different types of soups that can be categorized based on their consistency and ingredients. Broth is a clear soup made by simmering meat or vegetables in water. Cream soup is a thick soup made with a base of milk or cream. Puree soup is a smooth soup made by blending cooked ingredients. Consomme is a clarified soup made by clarifying a rich stock. These categories cover a wide range of soup varieties and provide options for different preferences and dietary restrictions.

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  • 10. 

    A bisque is a soup made from:

    • Shellfish, chicken stock, vegetables and herbs

    • Fish bones, tomatoes, vegetables and herbs

    • Shellfish, fish stock, vegetables and herbs

    Correct Answer
    A. Shellfish, fish stock, vegetables and herbs
    Explanation
    A bisque is a type of soup that is traditionally made from shellfish, fish stock, vegetables, and herbs. The combination of shellfish and fish stock gives the bisque a rich and flavorful base, while the vegetables and herbs add additional depth and aroma to the soup. This combination of ingredients creates a delicious and savory bisque that is enjoyed by many seafood lovers.

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  • 11. 

    Hollandaise sauce is

    • A warm emulsion sauce

    • A cold emulsion sauce

    • A compound butter sauce

    Correct Answer
    A. A warm emulsion sauce
    Explanation
    Hollandaise sauce is a warm emulsion sauce because it is made by emulsifying melted butter with egg yolks and lemon juice. The warm temperature helps to stabilize the emulsion and create a smooth, creamy texture. Cold emulsion sauces, on the other hand, are made by emulsifying oil with other ingredients at room temperature or below. Compound butter sauce is made by combining softened butter with various flavorings, but it does not involve emulsification.

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  • 12. 

    An estoufade is

    • A white chicken stock

    • A brown beef stock

    • A fish stock

    Correct Answer
    A. A brown beef stock
    Explanation
    An estoufade is a type of stock that is made from beef bones and vegetables, which are simmered together for a long period of time to extract flavor and create a rich, brown color. This type of stock is commonly used as a base for sauces, soups, and stews, and it adds depth and richness to dishes.

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  • 13. 

    A consomme is a clear soup made by

    • Clarifying a brown stock with egg whites

    • Clarifying a white stock with egg yolks

    • Clarifying a brown stock with egg yolks

    Correct Answer
    A. Clarifying a brown stock with egg whites
    Explanation
    Consommé is a clear soup that is made by clarifying a brown stock with egg whites. The process involves adding beaten egg whites to the stock, which helps to trap impurities and create a clear, transparent liquid. As the consommé simmers, the egg whites coagulate and rise to the surface, forming a "raft" that captures any solids or impurities. This results in a clarified, flavorful broth that is free from any cloudiness or particles. Using egg whites in the clarification process is a traditional method that has been used for centuries to achieve a clear consommé.

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  • 14. 

    A glaze is a stock that has been:

    • Reduced to 10 % it's original volume

    • Reduced to 20 % it's original volume

    • Reduced to 30 % it's original volume

    Correct Answer
    A. Reduced to 10 % it's original volume
    Explanation
    A glaze is a stock that has been reduced to 10% of its original volume. This means that the liquid has been simmered or boiled down to a concentrated form, resulting in a thick and flavorful sauce or coating. By reducing the stock to such a small fraction of its original volume, the flavors become more concentrated and intense, creating a rich and glossy glaze.

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  • 15. 

    Veloute is a velvet sauce thickened with a liaison

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Veloute is not a velvet sauce thickened with a liaison. Veloute is actually a type of sauce made from a light stock, such as chicken or fish, and thickened with a roux. A liaison, on the other hand, is a mixture of egg yolks and cream used to thicken and enrich sauces. Therefore, the correct answer is false.

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  • Current Version
  • May 23, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 27, 2011
    Quiz Created by
    TheSilverDoor
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