TLE 9-OHS Cookery Quiz PDF

## Quiz 2.1 TLE 10-FCS (Cookery) ### I. Identify what is described in the following statements. Choose the answer from the box below. | Seasoning | Veloute Soup | Mirepoix | Bouquet Garni | | --- | --- | --- | --- | | Stock | White Stock | | | | Aromatics | Clear and thick | | | | Gelatin | Chi...

## Quiz 2.1 TLE 10-FCS (Cookery) ### I. Identify what is described in the following statements. Choose the answer from the box below. | Seasoning | Veloute Soup | Mirepoix | Bouquet Garni | | --- | --- | --- | --- | | Stock | White Stock | | | | Aromatics | Clear and thick | | | | Gelatin | Chicken stock | Broth | | | Collagen | Chowder | Cream Soup | | Fish Stock | Cold Soup | Brown Stock | Puree Soups | | | | | | 1. highly flavored liquid made by simmering bones with vegetables, herbs, and spices 2. an animal protein that when dissolved in a hot liquid adds to a rich mouthfeel 3. a protein found in bones which turns into gelatin when simmered for a long time 4. a clear soup made from meats, poultry, fish, or vegetables 5. bundle of fresh herbs tied to a piece of celery, leek, or carrot 6. a stock made by roasting bones and vegetables 7. a stock made by simmering bones and vegetables 8. Based on a béchamel, finished with heavy cream. 9. Based on veloute sauce finished with a liaison of heavy cream and egg yolks. 10. Soups thickened by pureeing their main ingredients - usually dried beans or starchy vegetables. 11. Traditionally a soup prepared with fish or shellfish and thickened with rice 12. hearty soups with chunks of the main ingredients 13. Soup that is fruit or vegetable based 14. kind of stock uses fish as its main ingredient? 15. What substance is added to give taste to the food? 16. stock uses chicken bone as its main ingredient 17. the French term for the combination of celery, onions, and carrot used to flavor stock. 18. It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma. 19. Sachet d'epices and bouquet garni are known as. 20. What are the two categories of soup? ### III. Identify what is described in the following statements. Choose the answer from the box below. | Seasoning | Veloute Soup | Mirepoix | Bouquet Garni | | --- | --- | --- | --- | | Stock | White Stock | | | | Aromatics | Clear and thick | | | | Gelatin | Chicken stock | Broth | | | Collagen | Chowder | Cream Soup | | Fish Stock | Cold Soup | Brown Stock | Puree Soups | | | | | | 1. highly flavored liquid made by simmering bones with vegetables, herbs, and spices 2. an animal protein that when dissolved in a hot liquid adds to a rich mouthfeel 3. a protein found in bones which turns into gelatin when simmered for a long time 4. a clear soup made from meats, poultry, fish, or vegetables 5. bundle of fresh herbs tied to a piece of celery, leek, or carrot 6. a stock made by roasting bones and vegetables 7. a stock made by simmering bones and vegetables 8. Based on a béchamel, finished with heavy cream. 9. Based on veloute sauce finished with a liaison of heavy cream and egg yolks. 10. Soups thickened by pureeing their main ingredients - usually dried beans or starchy vegetables. 11. Traditionally a soup prepared with fish or shellfish and thickened with rice 12. hearty soups with chunks of the main ingredients 13. Soup that is fruit or vegetable based 14. kind of stock uses fish as its main ingredient? 15. What substance is added to give taste to the food? 16. stock uses chicken bone as its main ingredient 17. the French term for the combination of celery, onions, and carrot used to flavor stock. 18. It is based on stock added with other ingredients for variety of flavor, consistency, appearance and aroma. 19. Sachet d'epices and bouquet garni are known as. 20. What are the two categories of soup? ### II. ENUMERATION 1-4 Classification of Stocks 5-10 Ingredients in Preparing Stocks 11-13 Basic Formula for Mirepoix 15-18 Give 4 different Kinds of Seasonings 19-20 Classification of Soups ### IV. ENUMERATION 1-4 Classification of Stocks 5-10 Ingredients in Preparing Stocks 11-13 Basic Formula for Mirepoix 15-18 Give 4 different Kinds of Seasonings 19-20 Classification of Soups