Classic Quiz
Quiz General knowledge

Quiz Stocks soups sauces true or false

Victoriaamodeo
Victoriaamodeo
1 325 played - 13 yrs ago

True or false

 

Hard QUIZ 15 QUESTIONS
hard
expert
 
Question 1 / 15

All chilled soups are cooked first than chilled for service

medium
 
Question 2 / 15

Garnishes should be added to hot soups last min to prevent over cooking

medium
 
Question 3 / 15

One advantage of soup is that it can be made in advance

expert
 
Question 4 / 15

Basic technique for making broth is the same as making stock

hard
 
Question 5 / 15

Uncooked soups are not a safety hazard because they are not heated

hard
 
Question 6 / 15

A roux and a slurry are incorperated into a sauce in the same matter

medium
 
Question 7 / 15

It is best not to season a stock with salt and pepper

medium
 
Question 8 / 15

Cornstarch should be mixed with a cool liquid before being added to a hot liquid

hard
 
Question 9 / 15

Stocks should be covered while cooking to preserve flavours

hard
 
Question 10 / 15

When preparing a chicken stock, the first step is to blanch the bones

hard
 
Question 11 / 15

Under ideal conditions, the reccomended storage time for a stock is 4 to 5 days

medium
 
Question 12 / 15

Compound butter are used to flavour and enrich sauces

hard
 
Question 13 / 15

A mornay sauce is similar to a cheese sauce

expert
 
Question 14 / 15

A demi galze is made by reducing a brown stock by half

hard
 
Question 15 / 15

To make a light stock you can use beef, lamb, chicken or veal bones

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