Name : __________________________________ Date : ____________________________

TEST I. Enumeration.

1-6 Types of stocks ____________________________________________________________________

1-6 kinds of herbs ____________________________________________________________________

1-6 kinds of spices ____________________________________________________________________

1-4 Parts of Stocks ___________________________________________________________________

1-6 Types of Soups ___________________________________________________________________

1-5 Mother Sauces ____________________________________________________________________

1-5 Types of appetizers _______________________________________________________________

TEST II. Matching type.

1. ____________________ Made with puréed tomatoes 8. _____________________ Is also known as a Brown

to give the sauce texture and flavor.
2. ____________________ A rich cream sauce made
from cream and a roux, with an onion pique
sauce and is used as a base for many sauces.
9._____________________ is a very flavorful liquid that is
made by gently cooking bones and other ingredients such
as vegetables in a liquid.

3. ____________________ .AFrench Culinaryterm that 10. ___________________ What is the fat flour ratio?
refers to a rough dice of carrot, onion and celery that
forms the basis of a wide variety of stocks, sauces and
soups. Mireopoix
Hollandaise Sauce
4. ___________________ A sauce made of butter, egg Bisque
yolks, and flavorings (especially lemon juice). Roux
Espagnole
5. ___________________ A basic sauce used in the Mother Sauce
production of other sauces. Puree
Saucier
6. ___________________ A mixture of flour and fat
that, after being slowly cooked over low heat, is used to
thicken mixtures such as soups and sauces.

7. ___________________ Any food that is mashed to a

smooth consistency.