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40 True/False questions

  1. Béchamel sauce is a __________ sauce.tomato sauce.

          

  2. Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?Hollandaise

          

  3. Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?Roux

          

  4. Which is an example of a clear soup?Minestrone

          

  5. Which grand sauce is made from milk and white roux?Hollandaise

          

  6. A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is aglace.

          

  7. A rich, flavorful broth or stock that has been clarified isconsommé.

          

  8. A stock should be cooled to which temperature to ensure its safety?35°F

          

  9. Frozen stock can be held for __________ month(s).3

          

  10. A hearty, thick soup made in much the same way as a cream soup is aRoux

          

  11. The wringing method is used to _________ a sauce.grand

          

  12. A liaison is a thickener made from a mixture oftomato sauce.

          

  13. The five grand sauces are known as mother sauces because they areused to create many other sauces.

          

  14. Creole is a derivative sauce oftomato sauce.

          

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

          

  16. A thickener made of equal parts flour and soft, whole butter isbeurre manié.

          

  17. The process of removing fat that has cooled and hardened from the surface of the stock is calledblanching.

          

  18. Brown stock and brown roux are used to make which grand sauce?Espagnole

          

  19. The two main ingredients of béchamel aremilk and white roux.

          

  20. A rich, lightly reduced stock used as a sauce for roasted meats is calledjus.

          

  21. The correct mixture of mirepoix isboiled.

          

  22. Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?Velouté

          

  23. Which thickener is most often used in basic cream soup?Roux

          

  24. A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is aChina cap.

          

  25. A mixture of egg yolks and heavy cream, often used to finish some sauces, is calledsalsa.

          

  26. A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is acream and egg yolks.

          

  27. Cream soups should never beboiled.

          

  28. A sauce made from the juices of cooked meat and brown stock isjus-lié.

          

  29. A cold mixture of fresh herbs, spices, fruits, and/or vegetables is calledsalsa.

          

  30. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock ismirepoix.

          

  31. What thickener is made of equal parts cooked flour and fat?beurre manié.

          

  32. What causes bone and mirepoix to release flavor more quickly when liquid is added?Espagnole

          

  33. Sachet d'épices and bouquet garni are known asaromatics.

          

  34. The process of eliminating bones or impurities that can cause cloudiness in a stock is calleddegreasing.

          

  35. Which sauce is the base for béarnaise?Hollandaise

          

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

          

  37. Which liquid is most often used in making stock?Water

          

  38. Which is usually a main ingredient in a bisque?Shellfish

          

  39. A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is calleddemi-glaze.

          

  40. Which is a highly flavored type of stock made with fish bones?Fumet