 |
| 1 | |
What type of stock is made from chicken, beef, veal, or fish bones and simmered with vegetables? |
| | A) | Mirepoix |
| | B) | White. |
| | C) | Brown. |
| | D) | Red. |
|
|
|
| 2 | |
When lemon juice is added to stock made from fish, what is it called? |
| | A) | Fish stock. |
| | B) | A reduction sauce. |
| | C) | Fumet. |
| | D) | Mirepoix. |
|
|
|
| 3 | |
What is a stock that is reduced and concentrated called? |
| | A) | Reduction sauce. |
| | B) | Mirepoix. |
| | C) | Glaze. |
| | D) | Fumet. |
|
|
|
| 4 | |
Stock should be reheated to what temperature in order to help avoid foodbourne illness? |
| | A) | 140°F (60°C) |
| | B) | 145°F (63°C) |
| | C) | 160°F (71°C) |
| | D) | 165°F (74°C) |
|
|
|
| 5 | |
How long can stock be stored in a walk-in refrigerator? |
| | A) | Several days. |
| | B) | Up to a month. |
| | C) | Up to six months. |
| | D) | Up to one year. |
|
|
|
| 6 | |
Cornstarch is an example of what? |
| | A) | A thickening agent. |
| | B) | A leavening agent. |
| | C) | A gelatin. |
| | D) | A sauce. |
|
|
|
| 7 | |
Arrow root is made from what? |
| | A) | A mixture of cornstarch and coconut. |
| | B) | A mixture of potato and cornstarch. |
| | C) | A mixture of several tropical plant roots. |
| | D) | A mixture of potato starch and tropical plant roots. |
|
|
|
| 8 | |
Which of the following is not a type of mother sauce? |
| | A) | Marinara sauce. |
| | B) | Sauce Espagnole. |
| | C) | Tomato sauce. |
| | D) | Velouté. |
|
|
|
| 9 | |
It is unlikely that a roux will be which of the following colors? |
| | A) | White. |
| | B) | Blond. |
| | C) | Brown. |
| | D) | Red. |
|
|
|
| 10 | |
What should you not use when you prepare a roux? |
| | A) | Aluminum cookware. |
| | B) | Medium temperatures. |
| | C) | Heavy, stainless steel pots. |
| | D) | A whisk. |
|
|
|
| 11 | |
What is a consommé? |
| | A) | A concentrated creamy soup that is made from rich broth. |
| | B) | A concentrated clear soup that is made from a rich broth. |
| | C) | A soup that is cooked, then chilled. |
| | D) | The cold version of potato-leek soup. |
|
|
|
| 12 | |
How can you reduce the amount of salt in a soup when you have added a bit too much? |
| | A) | Add water. |
| | B) | Add cream or yogurt to a soup during the last 15 minutes that the soup simmers. |
| | C) | Add a cooked, peeled potato for 15 minutes, then mash it into the soup. |
| | D) | Add a raw, peeled potato to the soup for 15 minutes, then remove it. |
|
|
|
| 13 | |
Which of the following soups originally comes from Russia? |
| | A) | Borsht. |
| | B) | Bisque. |
| | C) | Vichyssoise. |
| | D) | Bullebesa. |
|
|
|
| 14 | |
Which of the following is a popular soup in Japan? |
| | A) | Ginataan. |
| | B) | Oshiruko. |
| | C) | Egg drop soup. |
| | D) | Pho. |
|
|
|
| 15 | |
At what stage should you refrigerate a batch of thick soup? |
| | A) | After it cools in the stockpot. |
| | B) | Right after you add the milk or cream. |
| | C) | Before the vegetables are added. |
| | D) | Before the milk or cream is added. |
