Stocks, Soups And Sauces

Question 1

What should you avoid in fish stock

Answer 1

Salmon
Red mullet
Oily fish

Question 2

Bad quality points of fish stock

Answer 2

cloudy and not translucent
flavour is too strong
fat still on the top
not been passed

Question 3

Preparation of tomato sauce

Answer 3

Heat butter or oil
Add the mirepoix and allow to soften
Add the garlic
Add flour and cook out for a minute
Add tomato purée
Add stock and bay leaf, then simmer
Blend, and season

Question 4

Preparation of fish stock

Answer 4

Wash fish bones and add to pan
Roughly chop your mirepoix
Add fennel
Make bouquet garni and add
Cover with water
Bring to the boil and simmer

Question 5

How long should stocks take to cool

Answer 5

After 90 minutes they should reach less than 8 degrees

Question 6

different soups

Answer 6

Clear soups
Broths
Purée soups
Cream soups
Bisques

Question 7

Example of clear soup

Answer 7

Consommé

Question 8

Example of broths

Answer 8

Minestrone and scotch broth

Question 9

What is a veloutes and example

Answer 9

A veloutes is made from a roux with stock and vegetables or meat
This is then passed and enriched with egg yolk and cream
E.g. chicken veloute

Question 10

What is a bisque + example

Answer 10

A rich soup made with shellfish or fish stock and passed, with cream
Prawn bisque

Question 11

Minimum holding temperature for soup

Answer 11

63

Question 12

Different between white and blond roux

Answer 12

The fat and flour is cooked for longer until a sandy texture and no colour in a blond roux

Question 13

Brown roux

Answer 13

Cooked for much longer than all the other roux
Used for an espagnole

Question 14

Brown roux

Answer 14

Cooked for much longer than all the other roux
Used for an espagnole

Question 15

Continental roux

Answer 15

Mixed to a cold paste
Then cooked in the oven, stirring every so often until brown and biscuit texture
Then rolled up in cling film and refrigerated

Question 16

Reasons for adding sauce

Answer 16

Adds flavour
Helps digestion
Compliments the dish

Question 17

Main 5 sauces

Answer 17

Bechamel
Hollandaise
Espagnole
Veloute
Tomato

Question 18

Ingredients in chicken stock

Answer 18

Chicken Carcus
Mirepoix
Peppercorns
Bay leaf
Butter/oil
Water

Question 19

Bouquet garni

Answer 19

Peppercorns
Leak
Herb stems
Bay leaf
Celery sticks

Question 20

Chilled soup example

Answer 20

Consumme or gazpacho

Question 21

What to consider when portioning soup

Answer 21

Bowl size
amount of people
Profit
Flavour

Question 22

Making a lentil soup

Answer 22

Sweat mirepoix
Add lentils
Add stock and bouquet garni
Blend and season
Adjust viscosity

Question 23

Sauces made from bechamel

Answer 23

Mornay, parsley, mustard

Question 24

Pottage

Answer 24

Scotch broth

Question 25

Sauce that goes with lamb

Answer 25

Mint

Question 26

Sauce that goes with chicken

Answer 26

Bread sauce

Question 27

Sauce with fried fish

Answer 27

Tartare sauce

Question 28

Sauce with asparagus

Answer 28

Hollandais

Question 29

Thicken a sauce

Answer 29

Liaison, reduction, cornflour slurry