Prepare Stocks Sauces & Soups
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- 1.An estoufade is
- 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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