Culinary Stocks and Sauces Quiz

Culinary Stocks and Sauces Quiz

12th Grade

11 Qs

quiz-placeholder

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Culinary Stocks and Sauces Quiz

Culinary Stocks and Sauces Quiz

Assessment

Quiz

Other

12th Grade

Medium

Created by

Larry Alford

Used 1+ times

FREE Resource

11 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the four essential parts of stocks?

Major flavoring ingredient, Liquid, Mirepoix, Aromatics

Rice, Beans, Pasta, Potatoes

Salt, Pepper, Oil, Vinegar

Flour, Sugar, Butter, Eggs

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the proportions of onions, carrots, and celery in mirepoix?

50% onions, 25% carrots, 25% celery

40% onions, 30% carrots, 30% celery

45% onions, 35% carrots, 20% celery

60% onions, 20% carrots, 20% celery

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of bouquet garni in stocks?

To add sweetness to the stock

To thicken the stock

To add color to the stock

To create a savory smell

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of stock is made from simmering bones and/or vegetables for 24 hours?

Stock

Broth

Bouillon

Fumet

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of blanching bones in stock preparation?

To brown the bones

To add flavor to the bones

To rid impurities and cloudiness

To thicken the stock

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main ingredient used as a thickener in mother sauces?

Liaison

Beurre manié

Slurry

Roux

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which classical mother sauce is made from brown stock and brown roux?

Brown or espagnole sauce

Velouté

Béchamel

Tomato sauce

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