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Sauces, Stocks & Soups Pre-test

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Sauces, Stocks & Soups Pre-test

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About this activity

Test your kitchen knowledge

Created by

Berdin, Aviggel Kaye
Berdin, Aviggel Kaye
Philippines

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Sauces, Stocks & Soups Pre-test
 

Sauces, Stocks & Soups Pre-testOnline version

Test your kitchen knowledge

by Berdin, Aviggel Kaye
1

What is a roux in cooking used for?

2

Which ingredient is typical in a traditional veloute sauce?

3

What is the primary difference between stock and broth?

4

Which type of stock is commonly used as a base for consommé?

5

Which ingredient connects sauce reduction to flavor concentration?

6

What is a common thickener for béchamel sauce?

7

Which soup is traditionally made with bones, mirepoix, and simmered long?

8

What defines a velouté sauce?

9

Which soup is typically thickened with a starch slurry?

10

Which term describes a sauce reduced to a syrupy consistency?

 
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