Level 1

Thickening agents thickens sauce to the right consistency. The sauce must be thick enough to cling lightly to the food.

• True

• False

A roux must be cooked so that the sauce does not have a raw, starchy taste of flour. The kinds of roux differ on how much they are cooked.

• True

• False

b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes.

• True

• False

Cold soup is variations on the traditional soup wherein the temperature when served is kept at or above temperature.

• True

• False

Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock is boiled, it will be cloudy.

• True

• False

Salt is not usually added to a stock, as this causes it to become too salty, since most stocks are preserved to make soup and sauces.

• True

• False

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1 gallon amounts to be used for sauces.

• True

• False

Put the stock in the refrigerator while it is hot.

• True

• False

Sauces and starches should be kept in not airtight container and stored in a cool dry place away from the moisture, oxygen, lights, and pests.

• True

• False

Always mix an old batch of sauce with a new batch.

• FAlse

• True