Qualification : FOOD PRODUCTION CULINARY ARTS LEVEL 5

Unit Code : HOS/CU/FP/CR/01/5/A

Unit of Competency : STOCKS, SOUPS AND SAUCES

WRITTEN ASSESSMENT

INSTRUCTIONS TO CANDIDATE

1. You have THREE hours to answer all the questions.

2. Marks for each question are indicated in the brackets.

3. The paper consists of THREE sections: A, B and C.

4. Do not write on the question paper.

5. A separate answer sheets will be provided.

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SECTION A [20 MARKS]

Answer all the questions in this section

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

A. To add flavour to dishes

B. To thicken soups and sauces

C. To garnish dishes

D. To cool down hot dishes

2. Which of the following is not a common type of stock? (1mark)

A. Chicken stock

B. Vegetable stock

C. Tomato stock

D. Beef stock

3. A stock is typically made by simmering bones, vegetables, and seasoning in:

A. Water

B. Milk

C. Vinegar

D. Olive oil

4. Which of the following is a classic component of a mirepoix in stock-making?

A. Carrots, onions, and celery

B. Tomatoes, bell peppers, and onions

C. Garlic, onions, and leeks

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D. Ginger, scallions, and garlic

5. What is the primary purpose of a roux in making sauces?

A. To thicken the sauce

B. To add flavour to the sauce

C. To give the sauce a creamy texture

D. To enhance the sauce's colour

6. Which of the following is not a classic French mother sauce?

A. Tomato sauce

B. Béchamel sauce

C. Velouté sauce

D. Teriyaki sauce

7. What ingredient is essential in making a velouté sauce?

A. Butter

B. Flour

C. Tomatoes

D. Egg yolks

8. Which sauce is made by emulsifying egg yolks and butter and is often served with eggs
Benedict?

A. Hollandaise sauce

B. Béchamel sauce

C. Tomato sauce

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D. Soy sauce

9. What is the main ingredient in a classic pesto sauce?

A. Basil

B. Tomatoes

C. Mustard

D. Cilantro

10. Which sauce is known for its combination of mayonnaise and ketchup and is commonly used
for dipping fries?

A. Cocktail sauce

B. Béarnaise sauce

C. Alfredo sauce

D. Teriyaki sauce

11. What is the primary base for a seafood stock?

A. Fish bones and shells

B. Chicken bones

C. Beef bones

D. Pork bones

12. Which type of soup is made by puréeing vegetables and typically served cold?

A. Minestrone

B. Gazpacho

C. Clam chowder

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D. French onion soup

13. What is the main ingredient in a bisque soup?

A. Cream

B. Beef

C. Shellfish

D. Lentils

14. Which of the following is not a type of clear soup?

A. Consommé

B. Broth

C. Chowder

D. Bouillon

15. What is the primary flavouring agent in a miso soup?

A. Miso paste

B. Tomato

C. Coconut milk

D. Soy sauce

16. Which sauce is often used with sushi and is made from soy sauce, mirin, and sugar?

A. Ponzu sauce

B. Teriyaki sauce

C. Hoisin sauce

D. Sriracha sauce

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17. Which classic sauce is made with egg yolks, butter, lemon juice, and a dash of vinegar or
white wine?

A. Béchamel sauce

B. Hollandaise sauce

C. Marinara sauce

D. Pesto sauce

18. Which of the following is a classic French sauce known for its creamy texture and made with
butter, flour, and milk?

A. Velouté sauce

B. Pesto sauce

C. Alfredo sauce

D. Tomato sauce

19. Which ingredient is commonly used to thicken a gumbo?

A. Okra

B. Flour

C. Coconut milk

D. Cream

20. What is the primary purpose of deglazing when making a sauce?

A. To remove the sauce from the pan

B. To create a shiny finish on the sauce

C. To add flavour and loosen browned bits from the pan

D. To thicken the sauce

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SECTION B [40 MARKS]

Answer all the questions in this section

1. What are the five primary purposes of a stock in culinary preparations? (5

marks)

2. Highlight the processes involved in making a roux. (5

marks)

3. List four of the five classic French mother sauces. (5 marks)

4. What is the key ingredient in a velouté sauce, and how is it made? (5

marks)

5. Outline five differences between a consommé and a broth. (5 marks)

6. What is the primary base for a vegetable stock, and how is it prepared? (5 marks)

7. Highlight five qualities of a classic béchamel sauce. (5 marks)

8. Highlight five purposes of deglazing in sauce-making and its purpose. (5 marks)

SECTION C (40 MARKS)

(Answer any TWO (2) questions in this section)

1.

a) What is the purpose of blanching in the preparation of stocks, and how does it affect the
final product? (10 marks)

b) Explain the difference between white stock and brown stock, and provide examples of when
each is typically used in cooking. (10 marks)

2.

a) Discuss the primary ingredients and seasoning used in a vegetable stock. (10 marks)

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b) What are the key characteristics of a velouté soup, and what are some common variations of
this type of soup? (10 marks)

3.

a) Explain the concept of "puree" soups and provide an example. How is texture achieved in
these soups? (10 marks)

b) Discuss the role of reduction in sauce-making. How does reducing a liquid contribute to the
consistency and flavour of the sauce? (10 marks)

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