1. Fonds de cuisine means__________.
a. Foundation of the cuisine c. foundation of the plate
b. The foundation of cooking d. none of the above
2. It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in
water to extract its natural flavor, without adding additives.
a. Soup c. Sauce
b. Stock d. Broth
3. What kind of stock uses fish as its main ingredient?
a. Fish stock
b. Vegetable stock
c. White stock
d. Brown stock
4. What kind of stock uses veal bones as main ingredient that have been browned in an oven?
a. Fish stock
b. Vegetable stock
c. White stock
d. Brown stock
5. What is the main ingredient used in white stock?
a. Chicken
b. Fish
c. Vegetable
d. Veal bones
6. Referred to as fonds de cuisine.
a. Broth
b. Soup
c. Stock
d. A and C
7. It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
a. Fonds de cuisine
b. Mirepoix
c. Te amo
d. Je T’aime
8. What do you call the assortment of fresh herbs and aromatic ingredients tied in a bundle with string?
a. Mirepoix
b. Acid
c. Bouquet garni
d. Seasonings
9. The following are ingredients of stock, EXCEPT:
a. Bone
b. Mirepoix
c. Acid
d. Salt
10. Fish stock should be cook for how long?
a. 1 hour
b. 45 minutes
c. 45 minutes to 1 hour
d. 45 minutes to 2 hours
11. How long should white beef stock be cook?
a. 9 to 10 hours
b. 9 hours
c. 10 hours
d. 8 to 10 hours
12. How long should vegetable stock be cook?
a. 1 hour
b. 45 minutes
c. 45 minutes to 1 hour
d. 45 minutes to 2 hours
13. The stock ingredients are boiled starting with hot water. The statement is,
a. True
b. False
c. Partially true
d. I don’t know
14. It is based on stocks added with other ingredients.
a. Sauce
b. Soup
c. Stock
d. Dish
15. These are soups based on a clear, unthicken broth or stock.
a. Thin Soup
b. Thick Soup
c. Clear Soup
d. Unthicken Soup
16. Soup with heavier consistency.
a. Thin Soup
b. Thick Soup
c. Clear Soup
d. Heavy Soup
17. Amela made a soup. In making her soup, she used bechamel sauce and finished it with a heavy cream. What
classification of soup does it belong?
a. Thin Soup
b. Thick Soup
c. Clear Soup
d. A and B
18. These are vegetable soup thickened with starch.
a. Cream Soup
b. Bisques
c. Purees
d. Chowders
19. Which of the following is a thickening agent for soup?
a. Rice
b. Flour
c. Grain
d. All of the above
20. What does the 1st principle of preparing soup implies?
a. Simmer
b. Skim
c. Select your protein base.
d. Start with cold water.
21. It is one of the most important components of the dish. It is a flavorful liquid, usually thickened, used to enhance
the food.
a. Sauce
b. Soup
c. Cream
d. Stock
22. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
a. Emulsion
b. Brown Sauce
c. Hollandaise
d. White Sauce
23. There are two variations of sauces. What are those?
a. Hot sauces and cold sauces
b. Sweet sauce at spicy sauce
c. Thick Sauce and Clear Sauce
d. A and B
24. What is the ratio of light sauce?
a. 1:1:1
b. 1:2:1
c. 1:1:2
d. 1:2:2
25. Which of the following is an example of fats?
a. Roux
b. Candy
c. Corn
d. Margarine
1. B
2. B
3. A
4. D
5. D
6. C
7. B
8. C
9. D
10. C
11. D
12. C
13. B
14. B
15. C
16. B
17. B
18. C
19. D
20. D
21. A
22. C
23. A
24. A
25. D
