Student Jobs

Advanced Soups and Sauces

FOD3050

Name: ______

Mark: /100

Sauces

References: Professional Cooking Textbook Chapter 8 & 9.

Mark / Question
/1 /
  1. What is the definition of mirepoix?

/1 /
  1. How is mirepoix used?

/1 /
  1. How are the vegetables in mirepoix prepared?

/1 /
  1. Why would carrots not be used in a white mirepoix?

/1 /
  1. How are scraps and leftovers used in a stock or sauce?

/1 /
  1. How are seasoning or spices used in a stock or sauce?

/2 /
  1. What is a bouquet garni?
How it is made:
/1 /
  1. What are the basic ingredients that make up White Stock?

/1 /
  1. What are the basic ingredients that make up Brown Stock?

/2 /
  1. What is clarified butter?
Why is it used in sautéing?
/2 /
  1. When milk is used in sauces or soups, what things do you need to remember?

/1 /
  1. How is flour a thickening agent?

/1 /
  1. How is cornstarch a thickening agent?

/1 /
  1. How is arrowroot a thickening agent?

/1 /
  1. How is instant starch a thickening agent?

/1 /
  1. How are bread crumbs a thickening agent?

/1 /
  1. How is a vegetable puree a thickening agent?

/2 /
  1. What are two purposes of sauces?

/3 /
  1. What are the three main components of a sauce?

/4 /
  1. What is a roux?
What are three types of roux?
/3 /
  1. How do you prepare a roux?

/1 /
  1. What is the purpose of finishing techniques?

/10 /
  1. What are five different finishing techniques? Briefly describe each one.
Finishing Technique / Description
/6 /
  1. There are three reasons why we would “reduce” something. Name them and briefly explain it.
Name / Explain
/10 /
  1. There are 5 leading sauces or mother sauces. They are based on what type of liquid and thickening agent is used in them. For each of the Leading Sauces below, name the liquid and the thickening agents that are found in them.
Leading sauce / Liquid / Thickener
Béchamel Sauce
Veloute
Brown Sauce/Espagnole
Tomato
Hollandaise
/2 /
  1. What are the two sauce families?

/3 /
  1. List and describe the 3 quality standards of sauces:

/2 /
  1. Describe the difference between hollandaise sauce and béarnaise sauce?

/1 /
  1. What is a sauce you can make that is low fat?

/1 /
  1. What changes can you make in a sauce to make it low fat?

/7 /
  1. Describe what a “modern sauce” is:
Why are they given this name:
Name five new “modern” sauces. (Start looking at page 185)

Reference: Lecture Notes: Chapter 38 Pages 310-315

/1 /
  1. What is meant by a hearty soup?

/3 /
  1. What ingredients are usually included in chowder?

/1 /
  1. Why is the broth in soup a good source of nutrients?

/3 /
  1. What ingredients could you add to soup that would provide both fiber and protein?

/1 /
  1. How can you make a soup low in fat?

/1 /
  1. What are the benefits of using canned and frozen soups?

/1 /
  1. What is bouillon?

/2 /
  1. What are two ways you can use good management when making soup?

/1 /
  1. What is the advantage of adding your own ingredients to convenience soup?

/1 /
  1. What is the base for most cream soups?

/2 /
  1. List two herbs or spices that could be used to season homemade soup.

/1 /
  1. Why should soups be stirred once or twice while being heated in the microwave?

/7 / ____ Soup that only needs to be heated and served.
___ A thick soup made with vegetables, fish, or seafood.
___ A flavorful liquid made by long slow cooking of meat or poultry in water.
___ Asoup made from cooked vegetables, meat or poultry.
___A soup often based on white sauce.
___ A clear flavorful liquid that can be made from cubes or granules.
___ The liquid in soup / a. Bouillon
b. Broth
c. Chowder
d. Convenience soup
e. Cream Soup
f. Hearty Soup
g. Light soup
h. Microwave soup
i. Stock

Page 1 of 7 Advanced Soups & Sauces/FOD3050/JOBS