Soups, sauces, stocks - test 1

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.

Created by: Maggie Fraser
  1. Mirepoix consists of the following ingredients
  2. White mirepoix consists of
  3. The proportion of onions to the other ingredients in mirepoix is
  4. Brown stock is made from
  5. ______________ provide the best ingredients for the base of a fish stock.
  6. Which bones are the best sources of gelatin for stock making?
  7. Which of the following may be added to white mirepoix?
  8. In fish stock the vegetables for mirepoix should be
  9. Other than water, what is the most important ingredient of brown stock?
  10. Fresh herbs, when tied in a bundle, are referred to as
  11. When making stock, you should add the bones after the water is boiling.
  12. Stock should boil vigorously for several hours.
  13. What is the simmering time of beef and veal bones?
  14. What is the simmering time of chicken bones?
  15. What is the simmering time of fish bones?
  16. The water level of the stock should be kept
  17. When the stock has completed simmering it should be
  18. At which temperature should you roast the bones for brown stock?
  19. Some chefs advocate blanching the bones used in stocks in order to
  20. Well-made stocks thicken or solidify when chilled because of
  21. The best source of gelatin is from
  22. Wine is occasionally added to a stock, especially to a
  23. The basic difference between a beef-based white stock and a beef-based brown stock is the bones for a
  24. A white mirepoix is made from onions,
  25. The size of the cut ingredients in a mirepoix depends mainly upon the
  26. The fat that often forms on the top of a cooled stock
  27. When you are preparing a brown stock, you should not blanch the bones
  28. Lamb stock is used as a base for
  29. Ham stock is often used as a base for
  30. Which of the following refers to categories of soup?
  31. Clear soups are generally prepared without using
  32. Vegetables in clear soups should be cooked
  33. Broth is
  34. Starches (such as rice or pasta) are usually added to clear soups
  35. Before the stock is added, vegetables are oftern cooked slowly in a little butter or fat to
  36. Cream soups are often thickened by adding
  37. The process by which starch granules absorb water, soften and swell to many times their original size is called
  38. The curdling of cream or milk in cream soups can often be avoided by
  39. In the classical European kitchens of the past, flavoured sauces were simply diluted with milk or cream to make creamed soups
  40. A puree soup is made by
  41. Compared to creamed soups puree soups are

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