Prepare Stocks Sauces & Soups

15 Questions | By TheSilverDoor | Last updated: Jan 29, 2013 | Total Attempts: 1532

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Questions and Answers

1.

An estoufade is

Discuss
- A.
  
  A white chicken stock
- B.
  
  A brown beef stock
- C.
  
  A fish stock
2.

A stock will turn cloudy if
- A.
  
  It is skimmed of fat regularly
- B.
  
  It is simmered gently
- C.
  
  It is boiled rapidly
3.

A bouquet garni is:
- A.
  
  A bunch of edible flowers
- B.
  
  A garnish that has lots of aroma
- C.
  
  A bundle of herbs used to add flavour
4.

A glaze is a stock that has been
- A.
  
  Reduced to 10 % it's original volume
- B.
  
  Reduced to 20 % it's original volume
- C.
  
  Reduced to 30 % it's original volume
5.

Hollandaise sauce is
- A.
  
  A warm emulsion sauce
- B.
  
  A cold emulsion sauce
- C.
  
  A compound butter sauce
6.

Derivative sauces are mother sauces with additional flavours and garnishes added
- A.
  
  True
- B.
  
  False
7.

Veloute is a velvet sauce thickened with a liaison
- A.
  
  True
- B.
  
  False
8.

A liaison is a mixture of egg yolk & cream added to a sauce to thicken and enrich
- A.
  
  True
- B.
  
  False
9.

Beurre noisette is French for nut brown butter
- A.
  
  True
- B.
  
  False
10.

A derivative of mayonnaise is tartare sauce
- A.
  
  True
- B.
  
  False
11.

Select the most appropriate storage conditions for stocks, sauces and soups
- A.
  
  Covered with a cartouche, room temperature, labelled and dated
- B.
  
  Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated
- C.
  
  Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled
12.

Soups can be categorised into:
- A.
  
  Broth, cream, puree, consomme
- B.
  
  Vegetable, meat, seafood, chowder
- C.
  
  Vegetable, broths, chowder, puree
13.

A bisque is a soup made from:
- A.
  
  Shellfish, chicken stock, vegetables and herbs
- B.
  
  Fish bones, tomatoes, vegetables and herbs
- C.
  
  Shellfish, fish stock, vegetables and herbs
14.

A consomme is a clear soup made by
- A.
  
  Clarifying a brown stock with egg whites
- B.
  
  Clarifying a white stock with egg yolks
- C.
  
  Clarifying a brown stock with egg yolks
15.

Stocks form the basis for a wide variety of sauces and soups
- A.
  
  True
- B.
  
  False

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