Stocks and Sauces DSA Review | Quizalize

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Stocks and Sauces DSA Review | Quizalize

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Stocks and Sauces DSA Review

Quiz by Christopher Jamilkowski

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Q 1/20
Score 0
What is stock?
30
Flavorful liquid made by simmering bones and vegetables
Type of soup garnish
Thickening agent
Cooking fat
Q 2/20
Score 0
What are the components of a stock?
30
Only water and salt
Liquid, nourishing element, mirepoix, bouquet garni
Eggs and cream
Milk and roux

20 questions

Q.

What is stock?

1

30 sec

Q.

What are the components of a stock?

2

30 sec

Q.

What is mirepoix?

3

30 sec

Q.

What is the standard mirepoix ratio?

4

30 sec

Q.

Which mother sauce uses milk?

5

30 sec

Q.

Which is NOT a mother sauce?

6

30 sec

Q.

What does reduction mean?

7

30 sec

Q.

Which thickener is cornstarch and liquid?

8

30 sec

Q.

Which thickener is cold butter and flour mixed?

9

30 sec

Q.

Gelatinization involves what process?

10

30 sec

Q.

Which mother sauce is brown and made with roux and brown stock?

11

30 sec

Q.

Veloute is made from:

12

30 sec

Q.

Which thickener uses egg yolks and cream?

13

30 sec

Q.

Clear soups are made from:

14

30 sec

Q.

Thick soups include:

15

30 sec

Q.

Which technique cooks vegetables slowly without browning?

16

30 sec

Q.

What is the purpose of mother sauces?

17

30 sec

Q.

What is a coulis?

18

30 sec

Q.

Which sauce is rich with butter and egg yolks?

19

30 sec

Q.

Which ratio shows proportion of bones to water?

20

30 sec

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