QUIZ: STOCKS, SOUPS AND SAUCES

PART I: STOCKS

1. Stocks came from the French word ___________ which means foundation or base.
2-4: In percentage form, what is the percentage of the different ingredients in mirepoix preparation?
5. A classification of a stock that is not made of any animal protein base.
6- 10: what are the 5 principles to a successful stock preparation?
11. (T/F): One of the qualities of a good stock is that it should be flavorful and highly seasoned.
12- 17: What are the different ingredients in a stock preparation?
18. It is the process of removing unwanted particles from a stock preparation.
19-22: What are the 4 criteria used in evaluating stocks?
23. (T/F): The shorter the simmering time of a protein base of a stock, the larger should be the cut of
the vegetables.
24- 25: Give at least two flavor builders used in making stocks.

PART II: SOUPS AND SAUCES

1-2: Consomme is expected to exhibit 2 distinct qualities. These are ____________ and __________.
3. It is a clear, seasoned stock or broth w/ the addition of 1 or more veg. or meat, poultry products &
starches.
4-8: What are the five functions of sauces?
9. (T/F): Clear meat is the coagulated particle, floating as a solid mass on top of the consommé.
10-12: What are the 3 basic categories of soups?
13. It is the method of removing particles in a consommé soup by a special cooking process.
14. It is defined as a clarified stock or broth.
15- 19: What are the basic sauces?
20. This special or American soup is a cream soup made with shellfish.
21. These Are flavored, seasoned liquid usually cooked that is served as a dish itself.
22. What mother or leading sauce is produced from a white stock?
23- 25: What are the basic ingredients of a consommé?
26. A yellow sauce is produced after combining _________________ and ________________
27. (T/F): A sauce’s flavor should complement the flavor of the dish it is accompanying. Therefore a
red or tomato sauce should be paired with red meats.
28- 29: What are the 2 main ingredients of a roux?
30. It is a Russian or Polish Soup made with beets, cabbage and an acid ingredient.