Chapter 6 Stocks, Sauces, True/False 1. Foodborne pathogens grow when the temperature of the food is colder than 41°F or hotter than 135°R. and Soups 2. Clear soups include cream soups and purée soups. ___ 3. One way to cool stock is to place it in an ice-water bath and stir often. 4. To properly reheat a cream soup, bring it to a full boil. 5. All sauces are classified as either a grand sauce or a derivative. Multiple Choice 1% A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is A, aromatics. B. mirepoix. C. bouquet garni. D. sachet dépices. A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of A. aromatics. B. mirepoix. C. bouquet garni. D. sachet dépices. A flavorful liquid made by gently simmering bones and/or vegetables is a A, sauce. B. soup, C. stock. D, ragout. Which is a highly flavored type of stock made with fish bones? ‘A. Fumet B, Glace C. Remouillage D. Court bouillon aTest Book | Foundations of Restaurant Management & Culinary Arts 5. A rreduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a A. jus. B. glace C. remouillage. D. court bouillon. 6. Arich, lightly reduced stock used as a sauce for roasted meats is called A. jus. B. glace, C. fumet. D. remouillage. 7. The process of eliminating bones or impurities that can cause cloudiness ina stock is called ‘A. sweating. B. browning. C. shocking, D. blanching. 8. What causes bone and mirepoix to release flavor more quickly when liquid is added? A. Stewing B. Browning C. Sweating D. Blanching 9. Frozen stock can be held for month(s). — B.2 C3 D4 10. The process of removing fat that has cooled and hardened from the surface of the stock is called A. scraping. B. blanching. C. skimming. D. degreasing. 11. A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a A. soup. B. sauce. C. stock. D. glaze, 12. Which grand sauce is made from milk and white roux? A. Velouté B. Béchamel C. Hollandaise D. Espagnole 13, A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called A. veloute, B, béchamel. C. demi-glaze. D. hollandaise. 14. Creole is a derivative sauce of A. béchamel. B. hollandaise. C. brown sauce. D. tomato sauce.15. 16. 17. 18. 19. What thickener is made of equal parts cooked flour and fat? A. Roux B, Liaison C. Cornstarch D. Beurre manié A thickener made of equal parts flour and soft, whole butter is A. roux. B. liaison. C. cornstarch. D. beurre manié. A mixture of egg yolks and heavy cream, often used to finish some sauces, is called A. roux. B. slurry. C. liaison. D. cornstarch. A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called A, salsa, B, au jus. C. coulis. D. jus-lié. ‘A sauce made from the juices of cooked meat and brown stock is A. salsa, B, au jus. C. coulis. D. jus-lié, 20. a1 22. 23. 24. Chapter 6 | Stocks, Sauces, and Soups A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a A. chinos. B. strainer. C. skimmer. D. China cap. ‘Arich, flavorful broth or stock that has been clarified is A. purée. B. bisque. C. consommé. D. oignon bral, Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux? A. Clear B, Purge C. Thick D. Cream A hearty, thick soup made in much the same way as a cream soup is a A. purée, B. broth. C. chili. D. chowder. Béchamel sauce is a sauce. A. grand B. brown C. puréed. D, derivativeTest Book | Foundations of Restaurant Management & Culinary Arts 25. A stock should be cooled to which temperature to ensure its safety? A. 35°F B. 45°F C.55°F D.65°F 26. A liaison is a thickener made from a mixture of A. fat and flour. B. onions and celery. C. cream and egg yolks. D, starch and cold water. 27. Sachet dépices and bouquet garni are known as A. herbs. B. spices. C. aromatics. D. flavoring. 28. Which liquid is most often used in making stock? A, Water B. Boullion C. Concassé D. Consommé 29. Which is an example of a clear soup? A. Gazpacho B. Minestrone C, Oignon bralé D. Lobster bisque 30. Which thickener is most often used in basic cream soup? A. Roux B, Slurry C. Liaison D. Cornstarch 31. The five grand sauces are known as mother sauces because they are A. cooked slowly. B. made only with roux. C. used to create many other sauces. D. served only with certain types of foods. 32, ‘The wringing method is used to asauce. A. cook B. strain C. thicken D, reduce 33. Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux? A. Velouté B, Béchamel C. Espagnole D, Hollandaise 34. ‘The two main ingredients of béchamel are A, butter and egg yolks. B. milk and white roux. C. fish stock and egg yolks. D, veal stock and white roux. 35. Cream soups should never be A. boiled. B. seasoned. C. served cold. D. covered during cooking36. 37. 38. Chapter 6 | Stocks, Sauces, and Soups Which is usually a main ingredient in 39. Which sauce is the base for béarnaise? a bisque? A. Velouté A. Veal B, Béchamel B. Cream C. Espagnole C. Potatoes D, Hollandaise D. Shellfish. 40. Which stock is made by simmering, ‘The correct mixture of mirepoix is poultry, beef, veal, or game bones that ‘A.50 percent carrot, 10 percent have been browned first? onion, 40 percent celery. A. White B, 50 percent celery, 25 percent B. Glace onion, 25 percent carrot. C. Fumet C. 50 percent onion, 25 percent D. Brown celery, 25 percent carrot. D. 50 percent onion, 10 percent celery, 40 percent carrot. Brown stock and brown roux are used to make which grand sauce? A. Velouté B. Béchamel C. Espagnole D. Hollandaise Short Answer 1. isa mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. The process of_____ removes some fat content, making a stock healthier. To is to slowly mix a little bit of hot sauce with eggs or cream. to raise the temperature slowly to prevent them from cooking or curdling. stock is usually made from mirepoix, leeks, and turnips. Straining tomatoes with a cheesecloth or filter, so that no seeds or skins get into the stock, is known as 45Test Book | Foundations of Restaurant Management & Culinary Arts Essay 1. Your consommé came out cloudy. List the steps you should have followed and explain what you might have done wrong. 2. List five sauces and the meats you would serve with each. Explain what type of service you would use, how the main ingredient was cooked, and why the sauce’ flavor works with the dish. For each dish, substitute another sauce and compare how the two dishes would differ. Use the table on the following pageChapter 6 | Stocks, Sauces, and SoupsTest Book | Foundations of Restaurant Management & Culinary Arts 3. Compare making a purée of carrot soup and a cream of carrot soup. Contrast the steps that result in making these two dishes different. What is the difference between a purée and a cream soup?