Prepare Stock and Soup

Prepare Stock and Soup

10th Grade

31 Qs

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Prepare Stock and Soup

Prepare Stock and Soup

Assessment

Quiz

Other

10th Grade

Practice Problem

Hard

Created by

Dessa Terante

Used 11+ times

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31 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is a Roux?

A Specialty Sauce
A Thickening Agent
A Seasoning
One of the 5 Mother Sauces

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is Mirepoix?

2 parts onion & celery, 1 part carrot
1 part onion, celery, potatoes
2 parts onions, 1 part carrot & celery
2 parts onions, 1 part peppers & celery

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

What is a bunch of herbs tied together to season a stock or soup called?

Bouquet garni/ Sachet
Demi glaze
Mirepoix
Why would you tie the herbs together?

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

How long should fish or seafood stock simmer for?

6 hours
12 hours
60 minutes
45 minutes

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

How long should beef stock simmer for?

6 hours
24 hours
48 hours
12 hours

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Most bisque soups are made from what?

Seafood
Beef
Chicken 
Pork

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Why should we not put potatoes in our stock?

We do put potatoes in stock.
I don't know
It will make the stock cloudy
The potatoes won't cook properly

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