Soups, Stocks & Sauces – MCQs – Culinary Arts

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1. What is the primary purpose of a stock in cooking?





2. Which of the following is considered the foundation of many soups and sauces?





3. Which type of stock is made from bones that have been roasted before simmering?





4. What is a “mirepoix”?





5. Which of the following is a thick soup usually made with shellfish and cream?





6. What is a consommé?





7. The term “fond” refers to:





8. Which of the following is a mother sauce in classical French cuisine?





9. What thickening agent is commonly used in velouté sauce?





10. What does “reducing” a sauce mean?





11. Which type of soup is usually served cold?





12. What is the purpose of blanching bones before making a white stock?





13. Which ingredient is NOT commonly found in a standard bouquet garni?





14. What type of sauce is Hollandaise?





15. Which soup is an example of a thick, hearty soup with meat and vegetables?





16. What is a liaison used for in soups and sauces?





17. Which of these is NOT a thickening agent for soups and sauces?





18. What does “deglazing” mean in sauce preparation?





19. Which stock is made by simmering fish bones with white wine and vegetables?





20. The main ingredient in a tomato concassé is:





21. What is a key characteristic of a clear soup?





22. What is the difference between broth and stock?





23. Which mother sauce is the base for cheese sauce?





24. What is the main thickening method for a purée soup?





25. Which of the following is an example of a compound sauce?





26. What does “au jus” mean?





27. Why should stock not be boiled vigorously?





28. What type of soup is consommé?





29. Which of the following is used to clarify consommé?





30. Which mother sauce uses brown stock and brown roux?





31. What is a slurry?





32. What is the purpose of skimming stock while it simmers?





33. Which cold soup is made from pureed cucumbers and yogurt?





34. What type of stock is made entirely from vegetables?





35. What is demi-glace?





36. What is the main function of a roux in sauce making?





37. Which is the correct ratio for a standard mirepoix?





38. What is the purpose of adding acid (lemon or vinegar) to a fish stock?





39. Which soup is made from pureed leeks, potatoes, and cream, served cold?





40. What is the primary fat used in making a classic roux?





41. What is the French term for the bundle of herbs used to flavor stocks and sauces?





42. Which of the following is a thick, creamy seafood soup?





43. What is the key difference between a white roux and a brown roux?





44. Which mother sauce is the base for béarnaise sauce?





45. What is the main reason for using cold water to start a stock?





46. Which type of soup is made by simmering ingredients in stock and then pureeing them?





47. What is the difference between a glaze and a demi-glace?





48. Which thickener is most commonly used in Asian sauces?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts