Prepare Stocks Sauces & Soups
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Questions and Answers
- 1.
An estoufade is
- A.
A white chicken stock
- B.
A brown beef stock
- C.
A fish stock
Correct Answer
B. A brown beef stockExplanation
An estoufade is a type of stock that is made from beef bones and vegetables, which are simmered together for a long period of time to extract flavor and create a rich, brown color. This type of stock is commonly used as a base for sauces, soups, and stews, and it adds depth and richness to dishes.Rate this question:
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- 2.
A stock will turn cloudy if
- A.
It is skimmed of fat regularly
- B.
It is simmered gently
- C.
It is boiled rapidly
Correct Answer
C. It is boiled rapidlyExplanation
When a stock is boiled rapidly, the impurities and fat that are present in the stock rise to the surface and create a cloudy appearance. The rapid boiling causes turbulence in the liquid, which prevents the impurities from settling and keeps them suspended in the stock. This leads to a cloudy and less visually appealing stock.Rate this question:
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- 3.
A bouquet garni is:
- A.
A bunch of edible flowers
- B.
A garnish that has lots of aroma
- C.
A bundle of herbs used to add flavour
Correct Answer
C. A bundle of herbs used to add flavourExplanation
A bouquet garni is a bundle of herbs used to add flavor to dishes. It typically consists of herbs such as parsley, thyme, and bay leaves, tied together with string or wrapped in a cheesecloth. The bouquet garni is added to soups, stews, and sauces during cooking to infuse the dish with the flavors of the herbs. It is then removed before serving, as the herbs themselves are not usually meant to be eaten.Rate this question:
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- 4.
A glaze is a stock that has been:
- A.
Reduced to 10 % it's original volume
- B.
Reduced to 20 % it's original volume
- C.
Reduced to 30 % it's original volume
Correct Answer
A. Reduced to 10 % it's original volumeExplanation
A glaze is a stock that has been reduced to 10% of its original volume. This means that the liquid has been simmered or boiled down to a concentrated form, resulting in a thick and flavorful sauce or coating. By reducing the stock to such a small fraction of its original volume, the flavors become more concentrated and intense, creating a rich and glossy glaze.Rate this question:
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- 5.
Hollandaise sauce is
- A.
A warm emulsion sauce
- B.
A cold emulsion sauce
- C.
A compound butter sauce
Correct Answer
A. A warm emulsion sauceExplanation
Hollandaise sauce is a warm emulsion sauce because it is made by emulsifying melted butter with egg yolks and lemon juice. The warm temperature helps to stabilize the emulsion and create a smooth, creamy texture. Cold emulsion sauces, on the other hand, are made by emulsifying oil with other ingredients at room temperature or below. Compound butter sauce is made by combining softened butter with various flavorings, but it does not involve emulsification.Rate this question:
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- 6.
Derivative sauces are mother sauces with additional flavours and garnishes added
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Derivative sauces are sauces that are derived from the five mother sauces in classical French cuisine. These sauces are created by adding additional flavors and garnishes to the base mother sauce, resulting in a variety of different sauces. Therefore, the statement "Derivative sauces are mother sauces with additional flavors and garnishes added" is true.Rate this question:
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- 7.
Veloute is a velvet sauce thickened with a liaison
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Veloute is not a velvet sauce thickened with a liaison. Veloute is actually a type of sauce made from a light stock, such as chicken or fish, and thickened with a roux. A liaison, on the other hand, is a mixture of egg yolks and cream used to thicken and enrich sauces. Therefore, the correct answer is false.Rate this question:
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- 8.
A liaison is a mixture of egg yolk & cream added to a sauce to thicken and enrich
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A liaison is indeed a mixture of egg yolk and cream that is added to a sauce in order to thicken and enrich it. This mixture acts as a binding agent and helps to create a smooth and creamy texture in the sauce. The egg yolk provides richness and the cream adds a velvety consistency. By adding a liaison to a sauce, it enhances the flavor and creates a more luxurious and indulgent dish.Rate this question:
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- 9.
Beurre noisette is French for nut brown butter
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because "beurre noisette" is indeed the French term for nut brown butter. In French cuisine, beurre noisette refers to butter that has been melted and cooked until it turns a light brown color and develops a nutty aroma and flavor. This technique is commonly used in various dishes to add richness and depth of flavor.Rate this question:
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- 10.
A derivative of mayonnaise is tartare sauce
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Tartare sauce is indeed a derivative of mayonnaise. It is made by adding various ingredients such as capers, gherkins, onions, and herbs to mayonnaise, resulting in a tangy and flavorful condiment commonly used with seafood dishes. The addition of these ingredients gives tartare sauce its distinct taste and sets it apart from traditional mayonnaise. Therefore, the statement that a derivative of mayonnaise is tartare sauce is true.Rate this question:
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- 11.
Select the most appropriate storage conditions for stocks, sauces and soups
- A.
Covered with a cartouche, room temperature, labelled and dated
- B.
Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated
- C.
Not covered, bottom shelf of cool room 1 to 4 degrees celsius, dated and labelled
Correct Answer
B. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and datedExplanation
The most appropriate storage conditions for stocks, sauces, and soups are to cover them with a cartouche, store them in a cool room at a temperature of 1 to 4 degrees Celsius, and also freeze them at a temperature of -18 to -24 degrees Celsius. Additionally, they should be properly labeled and dated. This combination of storage conditions helps to maintain the quality and safety of the stocks, sauces, and soups.Rate this question:
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- 12.
Soups can be categorised into:
- A.
Broth, cream, puree, consomme
- B.
Vegetable, meat, seafood, chowder
- C.
Vegetable, broths, chowder, puree
Correct Answer
A. Broth, cream, puree, consommeExplanation
The answer is "Broth, cream, puree, consomme" because these are all different types of soups that can be categorized based on their consistency and ingredients. Broth is a clear soup made by simmering meat or vegetables in water. Cream soup is a thick soup made with a base of milk or cream. Puree soup is a smooth soup made by blending cooked ingredients. Consomme is a clarified soup made by clarifying a rich stock. These categories cover a wide range of soup varieties and provide options for different preferences and dietary restrictions.Rate this question:
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- 13.
A bisque is a soup made from:
- A.
Shellfish, chicken stock, vegetables and herbs
- B.
Fish bones, tomatoes, vegetables and herbs
- C.
Shellfish, fish stock, vegetables and herbs
Correct Answer
C. Shellfish, fish stock, vegetables and herbsExplanation
A bisque is a type of soup that is traditionally made from shellfish, fish stock, vegetables, and herbs. The combination of shellfish and fish stock gives the bisque a rich and flavorful base, while the vegetables and herbs add additional depth and aroma to the soup. This combination of ingredients creates a delicious and savory bisque that is enjoyed by many seafood lovers.Rate this question:
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- 14.
A consomme is a clear soup made by
- A.
Clarifying a brown stock with egg whites
- B.
Clarifying a white stock with egg yolks
- C.
Clarifying a brown stock with egg yolks
Correct Answer
A. Clarifying a brown stock with egg whitesExplanation
Consommé is a clear soup that is made by clarifying a brown stock with egg whites. The process involves adding beaten egg whites to the stock, which helps to trap impurities and create a clear, transparent liquid. As the consommé simmers, the egg whites coagulate and rise to the surface, forming a "raft" that captures any solids or impurities. This results in a clarified, flavorful broth that is free from any cloudiness or particles. Using egg whites in the clarification process is a traditional method that has been used for centuries to achieve a clear consommé.Rate this question:
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- 15.
Stocks form the basis for a wide variety of sauces and soups
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Stocks, which are flavorful liquids made by simmering bones, vegetables, and herbs, are indeed the foundation for many sauces and soups. They provide a rich and complex flavor profile that enhances the taste of dishes. Stocks are commonly used as a base in soups, stews, gravies, and sauces, adding depth and richness to the final product. Therefore, the statement "Stocks form the basis for a wide variety of sauces and soups" is true.Rate this question:
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Current Version
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May 23, 2024Quiz Edited by
ProProfs Editorial Team -
Aug 27, 2011Quiz Created by
TheSilverDoor
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