Sauces, Soups and Stocks

Which of these is not a type of stock?

• Fumet

• Brown Stock

• Yellow Stock

• Remouillage

Which of these are the 5 "Mother Sauces?

• Bernaise, Tomato, Bechamel, Espagnole, Veloute

• Hollandaise, Marinara, Mornay, Espagnole, Veloute

• Mayonnaise, Marinara, Bechamel, Demiglace, Bisque

• Hollandaise, Tomato, Bechamel, Espagnole, Veloute

Which of these are steps in creating a brown stock?

• Roasting Bones

• Adding Mire Poix

• Covering with cold water

• Simmering

• All of the above

Gazpacho is a cold soup originating from

What do sauces contribute to a dish?

• They add Moisture and Richness

• They enhance appearance

• Dishes need sauces

• They add Texture to the food

Which sauce is best with a poached egg?

• Veloute

• Bechamel

• Hollandaise

• Espagnole