Republic of the Philippines

BULACAN AGRICULTURAL STATE COLLEGE

HPC 1
Kitchen Essentials and Basic Food Preparation

Name:SAMANIEGO KEIKO NAOMI_____________ Date: 04/06/2020____

Course/Yr. Sec.:BSHM 1A-II_____________________ Score: ______/______

Quiz No. ___

Test I.Multiple Choice. Shade the number that corresponds to the correct answer.

1. Tempering is when a little bit of ____ is slowly added to raise the temperature slowly to
prevent them from cooking or curdling.

1. sauce

2. hot sauce

3. tomato sauce

4. mother sauces
2. Which thickener is most often used in basic cream soup?

1. jus

2. roux

3. brown

4. stock
3. A flavorful liquid made by gently simmering bones and/or vegetables is a ____.

1. stock

2. brown
 3. sauce

4. glace
4. Brown stock and brown roux are used to make which grand sauce?

1. sauce

2. espagnole

3. salsa

4. minstrone
5. A reduced stock with a jelly-like consistency made from brown stock, chicken stock or
fish stock is a ____.

1. glace

2. sauce

3. puree

4. grand
6. Which sauce is the base for bearnaise?

1. hot sauce

2. hollandaise

3. shellfish

4. liaison
7. The two main ingredients of bechamel are _______.

1. milk and white roux

2. minstrone

3. hollandaise
 4. compound butter
8. Which grand sauce is made from veal, chicken or fish stock and white or blond roux?

1. glace

2. roux

3. sauce

4. veloute
9. Which stock is usually made from mirpoix, leeks and turnips.

1. sauce

2. vegetable

3. veloute

4. glace
10. Which kind of soup is thickened by the starch of the main ingredient such as potatoes
rather than an added starch, such as roux?

1. fumet

2. puree

3. water

4. sauce
11. Which is a highly flavored type of stock made with fish bones?

1. sauce

2. jus

3. fumet

4. puree
12. What is the term for the mixture of raw butter and various flavoring ingredients such as
herbs, nuts, citrus zest, shallots, ginger and vegetables.

1. chowder

2. consomme

3. hollandaise

4. compound butter
13. Which grand sauce is made fro milk and white roux?

1. chowder

2. Bechamel

3. glace

4. veloute
14. Sachet d'epices and bouquet garni are known as___.

1. strain

2. aromatics

3. roux

4. sweating
15. A liquid or semisolid product that adds flavor, moisture and visual appeal to another dish
is a ____

1. stock

2. sauce

3. glace

4. salsa
16. The process of removing fat that has cooled and hardened from the surface of the stock is
called____.
 1. grand

2. sweating

3. degreasing

4. strain
17. Clear soups do not include _____ soups.

1. veloute

2. tomato sauce

3. puree

4. cream or puree
18. Which is usually a main ingredient in bisque?

1. sweating

2. jus-lie

3. shellfish

4. salsa
19. The wringing method is used to _____ a sauce.

1. sweating

2. stock

3. brown

4. strain
20. Which liquid is most often used in making stock?

1. salsa

2. glace
 3. sauce

4. water
21. Because the five grand sauces are used to make many sauces, as a group reference, they
are known as the _____.

1. mother sauces

2. hot sauce

3. tomato sauce

4. sauce
22. A french word that refers to the mixture of coarsely chopped onions, carrots and celery
that provides a flavor base for stock is _____.

1. liaison

2. roux

3. brown

4. mirepoix
23. A mixture of egg yolks and heavy cream often used to finish some sauces is called ___.

1. strain

2. salsa

3. liaison

4. minstrone
24. A hearty thick soup made in much the same way as a cream soup is a _____.

1. boiled

2. water

3. chowder
 4. brown
25. The correct mixture of mirepoix is:

1. ice water bath

2. milk and white roux

3. 50% onion, 25% celery, & 25% carrot

4. cream or puree
26. A cold mixture of fresh herbs, spices, fruits and/or vegetables is called_____.

1. salsa

2. sauce

3. stock

4. jus
27. One way to cool an item is place it in a _____ and stir it often.

1. ice water bath

2. china cap

3. chowder

4. water
28. A pierced-metal, coned shaped strainer used to strain soups, stocks and other liquids to
remove all solid ingredients is a

1. consomme

2. liaison

3. china cap

4. sauce
29. A sauce made from the juices of cooked meat and brown stock is called____.
 1. jus-lie

2. salsa

3. sauce

4. jus
30. A rich brown sauce that is traditionally made of combining equal parts of espagnole and
veal stock is called____.

1. espagnole

2. demi-glaze

3. glace

4. jus-lie
31. Frozen stock can be held for ___ months?

1. jus

2. 3

3. roux

4. grand
32. Bechamel sauce is a _____ sauce.

1. grand

2. glace

3. strain

4. roux
33. What thickener is made of equal parts cooked flour and fat?

1. jus
 2. brown

3. roux

4. sauce
34. Which is an example of a clear soup?

1. stock

2. minstrone

3. mirepoix

4. strain
35. Which stock is made by simmering poultry, beef, veal or game bones that have been
browned first?

1. roux

2. strain

3. grand

4. brown
36. A rich flavorful broth or stock that has been clarified is ____.

1. minstrone

2. veloute

3. consomme

4. jus-lie
37. A liaison is a thickener made from a mixture of ____.

1. cream and egg yolks

2. espagnole
 3. cream or puree

4. milk and white roux

1. strain

2. grand

3. degreasing

4. sweating
39. What causes bone and mirepoix to release flavor more quickly when liquid is added?

1. water

2. degreasing

3. strain

4. sweating
40. Cream soups should never be _____.

1. boiled

2. grand

3. sauce

4. glace
41. Creole is a derivative sauce of _____.

1. hot sauce

2. sauce

3. tomato sauce
 4. mother sauces
42. A thickener made of equal parts flour and soft, whole butter is called:

1. vegetable

2. degreasing

3. bouquet garni

4. beurremanie
43. A rich lightly reduced stock used as a sauce for roasted meats is called ___.

1. jus

2. sauce

3. 3

4. roux
44. A bundle of fresh herbs such as thyme, parsely stems and bay leaf tied together is an
example of ____.

1. beurremanie

2. boiled

3. hot sauce

4. bouquet garni