Question Bank on Soup, Stock & Sauces - Food Production Questions and Notes

Question Bank on Soup, Stock & Sauces - Food Production Questions and Notes. Here I will be providing different type of Questions on Soup, Stock and Sauces. I will not be putting everything in this single post but in parts. There will be notes as well which can be used for studying purposes.
NOTE: THERE ARE QUESTIONS OTHER THAN SOUP, STOCK AND SAUCES TOO


Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice?
Ans: Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup
Q 2: What is the Stock of Bisque Soup?
Ans: Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc.

Q 3: Name 6 Continental Herbs?
Ans: Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley

Q 4: Name that Lentil where we use Ginger Garlic Paste?
Ans: Urad Dal which is used in Dal Makhani

Q 5: Name that Method which is used for making Rice Pulao and Biryani?
Ans: Absorption Method



Q 6: Chowder Soup belongs to Which Country?
Ans: Chowder Soup is an American Soup which is a Thick & Heavy Soup

Q 7: While preparing Consomme Which Type of Scum is Formed? 
Ans: Raft Scum is formed while preparing Consomme Soup. Raft is a Solidified Scum.

Q 8: Name Two Derivatives of Hollandaise Sauce?
Ans: Bearnaise and Mustard Sauce are Two Derivatives of Hollandaise Sauce.

Q 9: Name Two Derivatives of Chicken Veloute Sauce?
Ans: Supreme Sauce and Mushroom Sauce

Q 10: Name Two Derivatives of Bechamel Sauce?
Ans: Cream Sauce and Parsley Sauce

Q 11: Name Two Derivatives of Tomato Sauce?
Ans: Portuguese Sauce and Barbecue Sauce

Q 12: Name Two Derivatives of Mayonnaise Sauce? 
Ans: Cocktail Sauce and Thousand Islands Sauce

Q 13: What is the other name of Butter Sauce?
Ans: The Other name of Butter Sauce is Compound Sauce.

Q 14: What is the Thickening Agent of Mutton Broth?
Ans: The Thickening Agent of Mutton Broth is Barley

Q 15: Name the Dry Cooking Method?
Ans: Baking is a Dry Cooking Method

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