Classic
Quiz General knowledge

Quiz Stocks soups sauces true or false

1 323 played - 12 yrs ago

True or false

 

Hard QUIZ 15 QUESTIONS
hard
1

All chilled soups are cooked first than chilled for service

2

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

3

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

4

Basic technique for making broth is the same as making stock

5

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

6

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

7

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

8

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

9

Stocks should be covered while cooking to preserve flavours

10

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

11

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

12

Compound butter are used to flavour and enrich sauces

13

A mornay sauce is similar to a cheese sauce

14

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

15

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