Prepare Stocks Sauces & Soups

15 Questions | Total Attempts: 1291

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Soup Quizzes & Trivia

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Questions and Answers
  • 1. 
    • 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