Soups, Stocks & Sauces Test
Authored by Samantha Coudriet
Life Skills, Other
10th - 12th Grade
Used 51+ times
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10 questions
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1.
OPEN ENDED QUESTION
5 mins • Ungraded
Describe (in detail) how to make a roux. What ingredients do you need? What are the amounts of ingredients? What are the steps?
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2.
OPEN ENDED QUESTION
3 mins • Ungraded
What are three types of soups?
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3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What makes a sauce thick?
The liquid when cool
The roux
The vegetables
The meat and it's juices
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What ingredients are in a Hollandaise Sauce?
Eggs, Butter, Lemon
Eggs, Lemon, Spinach
Butter, Eggs, Lime
Butter, Eggs, Cream
5.
MULTIPLE SELECT QUESTION
2 mins • 1 pt
Where does the major flavor come from in a broth or stock? Select all that apply.
The Bones
The Vegetables
The Aromatics
The Liquid
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is a Mirepoix?
A flavor base made up of sauted onions and garlic.
A flavor base made up of a mixture of celery, carrots and onion.
A mixture of celery, onion, tomato, and garlic.
A combination of different vegetables.
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is a Béchamel Sauce made up of?
A roux and a vegetable stock
White Roux & Vegetables
White Roux & Milk
vegetables and meat mixed together.
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