Question 1
 What are the two categories of soup?

Correct answer: Clear & Thick

Score: 1 out of 1 Yes

Question 2
 A flavorful liquid made by gently simmering bones and/or vegetables is a

Correct answer: stock

Score: 1 out of 1 Yes

Question 3
 The process of removing fat that has cooled and hardened from the surface of the stock is called

Correct answer: degreasing

Score: 1 out of 1 Yes

Question 4
 A rich flavorful broth or stock that has been clarified is

Correct answer: consommé

Score: 1 out of 1 Yes

Question 5
 A thickener made of equal parts flour and soft, whole butter is

Correct answer: beurre manié

Score: 1 out of 1 Yes

Question 6
 Which two mother sauces do NOT use a Roux?

Correct answer: Hollandaise & Tomato

Score: 1 out of 1 Yes

Question 7
 A smooth, white sauce made from a roux made with flour, milk, and butter.

Correct answer: Bechamel

Score: 1 out of 1 Yes

Question 8
 Clear liquid produced from simmering meats, vegetables in water.

Correct answer: Bouillon

Score: 0 out of 1 No

Question 9
 Stocks, broths, and consommes are all ________ soups.

Correct answer: clear

Score: 1 out of 1 Yes

Question 10
 What is a Slurry?

Correct answer: A starch mixed with COLD water to thicken

Score: 1 out of 1 Yes

Question 11
 Removing all sediment so the soup is clear.

Correct answer: Clarifying

Score: 1 out of 1 Yes

Question 12
 A liaison is a thickener made from a mixture of

Correct answer: cream and egg yolks

Score: 1 out of 1 Yes

Question 13
 This roux is cooked the longest until quite dark, with a nutty, roasted flavor.

Correct answer: Brown Roux

Score: 1 out of 1 Yes

Question 14
 he two main ingredients in bechamel are

Correct answer: milk and white roux

Score: 1 out of 1 Yes

Question 15
 A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a

Correct answer: sauce

Score: 1 out of 1 Yes

Question 16
 Bechamel sauce is a _______ sauce

Correct answer: grand

Score: 1 out of 1 Yes

Question 17
 A brown sauce made from a roux and beef stock.

Correct answer: Espagnole

Score: 1 out of 1 Yes

Question 18
 Which liquid is most often used in making stocks?

Correct answer: water

Score: 1 out of 1 Yes

Question 19
 A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

Correct answer: mirepoix

Score: 1 out of 1 Yes

Question 20
 Brown stock and brown roux are used to make which grand sauce?

Correct answer: Espagnole

Score: 1 out of 1 Yes

Question 21
 Liquid from which fish, meat, poultry or vegetables have been simmered in.

Correct answer: Bouillon

Score: 0 out of 1 No

Question 22
 Which is usually a main ingredient in bisque

Correct answer: shellfish

Score: 1 out of 1 Yes

Question 23
 Which thickener is used most often in basic cream soup?

Correct answer: roux

Score: 1 out of 1 Yes

Question 24
 A mixture of egg yolks and heavy cream, often used to finish some sauces, is called

Correct answer: liaison

Score: 1 out of 1 Yes

Question 25
 Which grand sauce is made from milk and white roux?

Correct answer: Béchamel

Score: 1 out of 1 Yes

Question 26
 This roux is cooked until the flour turns golden brown and has a nutty aroma.

Correct answer: Blonde Roux

Score: 1 out of 1 Yes

Question 27
 Which type of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?

Correct answer: puree

Score: 1 out of 1 Yes

Question 28
 After the stock has been stored, it must be degreased before it can be used. This is because

Correct answer: degreasing makes it clearer and purer, while also removing fat

Score: 1 out of 1 Yes

Question 29
 What is a Roux?

Correct answer: A Thickening Agent

Score: 1 out of 1 Yes

Question 30
 A sauce made of butter and egg yolks as binding, served hot with vegetables, fish, and eggs.

Correct answer: Hollandaise Sauce

Score: 1 out of 1 Yes

Question 31
 What are the five mother sauces?

Correct answer: Hollandaise, Veloute, Bechamel, Espagnole & Tomato

Score: 1 out of 1 Yes

Question 32
 Roasting bones to enhance the flavor and color of stock is a process known as

Correct answer: browning

Score: 1 out of 1 Yes

Question 33
 Which is an example of a clear soup?

Correct answer: Minestrone

Score: 1 out of 1 Yes

Question 34
 The correct mixture of mirepoix is

Correct answer: 50% onion, 25% celery, 25% carrots

Score: 1 out of 1 Yes

Question 35
 Cream soups should never be

Correct answer: boiled

Score: 1 out of 1 Yes

Question 36
 A hearty, thick soup made in much the same way a a cream soup is a

Correct answer: chowder

Score: 1 out of 1 Yes

Question 37
 If you are unable to make stock from scratch, what other way(s) can you get stock for cooking?

Correct answer: All of the choices

Score: 1 out of 1 Yes

Question 38
 Stock-based white sauce that can be made from chicken, veal, or fish stock.

Correct answer: Veloute Sauce

Score: 1 out of 1 Yes

Question 39
 What is the ratio of a roux?

Correct answer: 1:1 Flour : Butter(Fat)

Score: 1 out of 1 Yes

Question 40
 Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?

Correct answer: Brown

Score: 1 out of 1 Yes

Question 41
 Sachet d'epices and bouquet garni are known as

Correct answer: aromatics

Score: 1 out of 1 Yes

Question 42
 A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

Correct answer: bouquet garni

Score: 0 out of 1 No

Question 43
 Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?

Correct answer: Veloute

Score: 1 out of 1 Yes

Question 44
 What thickener is made of equal parts cooked flour and fat?

Correct answer: Roux

Score: 1 out of 1 Yes

Question 45
 What is the purpose of a sauce?

Correct answer: Adds texture, visual appeal, complementary flavors, moisture

Score: 1 out of 1