Culinary Essentials ©2010

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Practice Quizzes

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.
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