Stocks, Sauces, & Soups

Stocks, Sauces, & Soups

10th Grade

33 Qs

quiz-placeholder

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Stocks, Sauces, & Soups

Stocks, Sauces, & Soups

Assessment

Quiz

Hospitality and Catering

10th Grade

Hard

Created by

Jasmine Anderson

Used 7+ times

FREE Resource

33 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C).

True

False

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Clear soups include cream soups and purée soups.

True

False

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Flavor, color, body, and clarity determine the quality of stock.

True

False

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

To properly reheat a cream soup, bring it to a full boil.

True

False

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Sauces should complement and disguise food.

True

False

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

aromatics

mirepoix

bouquet garni

sachet d’épices

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

sauce

soup

stock

ragout

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