1) Which vegetable cut is used as a base for soups and sauces? a) wedges b) mirepoix c) julienne d) château 2) Which is the toughest part of beef? a) rib b) flank c) loin d) shank 3) What are two of the primary functions of a stock? a) to enhance the aroma & flavor of a dish b) to enhance the flavor and add nutrition c) to make a dish nutritious and thicken it d) to thicken soup and enhance the flavor 4) Two of the following are considered mother sauces; select the two appropriate answers. a) tomato sauce and chocolate sauce b) espagnole and tomato sauce c) chocolate sauce and vanilla sauce d) ketchup and butter 5) Which of the following ingredients are used for preparing mayonnaise? a) milk, butter and flour b) tomatoes, olive oil, onions and brown sauce c) egg yolks, vegetable oil, mustard paste and vinegar d) clarified butter and egg yolks 6) Which of the following condiments enhances the flavor of the dish as well as acts as a preservative? a) wasabi b) aioli c) sour cream d) mayonnaise

Basics of Culinary Arts Quiz

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