Stocks, Sauces, and Soups
Authored by Estefana Rodriguez
Life Skills
5th Grade
Used 48+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following sauce is made by thickening poultry, fish, or shellfish with a blond roux?
Brown sauce
Bechamel sauce
Veloute sauce
Tomato sauce
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a type of stock?
Brown stock
White stock
Vegetable stock
Shellfish stock
All of the above
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is not a Mother Sauce?
Brown sauce
Tomato sauce
Bernaise sauce
Hollandaise sauce
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is FALSE about derivative sauces?
They are sauces that use a grand sauce as the main ingredients.
They are a mixture of coarsely chopped onions, carrots, celery, and parsnips.
Supreme sauce= Veloute derivative
Bernaise sauce= Hollandaise derivative
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which are common ingredients for a mirepoix?
Onions, carrots, and celery
Onions, broccoli, and asparagus
Onions, cabbage, broccoli, and celery
Cabbage, celery, and leeks
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is true about garnishing soups?
They should be held at appropriate temperature
They should be small enough to fit in a spoon
They should be added right before serving
They should provide texture contrast
All of the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is not an example of clear soups?
Broth
Bouillon
Roux
Consomme
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