8. Vegetable Stock with Chicken Bones 2 pts
✓ False (Vegetable stock contains NO meat or bones).
9. Fish Stock (Fumet) 2 pts
Blank: Fish (or Fumet) stock
10. Remouillage 2 pts
✓ Meaning "rewetting" in French, is a stock made by reusing ingredients previously used for making a stock.
11. Cold Water Principle 2 pts
✓ It allows for the gradual release of impurities from the ingredients, leading to a clearer, more flavorful stock.
12. Bone Selection Criteria 2 pts
✓ Select options with a good amount of connective tissue and cartilage, which provides gelatin for body and a rich mouthfeel.
Culinary Arts I • Indiana State Benchmark Grading Matrix Answer Key — Page 1 of 2
Teacher Answer Key | Soups, Knife Scenarios & Food Safety Standards
Questions 13 – 18 (16 pts)
Section 4: Soup Classification & Stock Pairings (Standards 7169.D1.2, D1.3) 8 Points Total
13. Soup Family Classification Key 6 pts (0.5 pt per item)
Clear (Thin) Soups
Thick Soups
Specialty & International
14. Stock & Soup Recipe Matching Key 2 pts (0.5 pt each)
Chicken Stock Letter: [ A ] Chicken Tortilla Soup
Beef Stock Letter: [ C ] Beef and Barley Soup
Fish Stock Letter: [ D ] Tomato and Fish Stew
Vegetable Stock Letter: [ B ] Vegetable Soup
Section 5: Knife Skills & Food Safety Protocols (Standard 7169.D1.1) 8 Points Total
15. Microorganisms Transferred Surface-to-Surface: ✓ Cross-contamination
2 pts
16. Knife Grip Technique Scenario Key: 2 pts (1 pt each blank)
Blank 1: pinch (also accept: blade grip, chef's grip)
Blank 2: thumb (pinched between thumb and index finger)
Instructional Note: Extending the index finger along the spine causes lateral wobbling, blister formation, and rapid wrist fatigue.
17. Guiding Hand Position Scenario Key: 2 pts (1 pt each blank)
Blank 1: claw (also accept: bear claw, claw grip)
Blank 2: inward (curled inward / tucked in)
Instructional Note: Tucking fingertips behind the knuckles shields the fingertips and nails completely from the blade path.
18. Temperature Danger Zone (TDZ): 2 pts
✓ Option B: 41°F to 135°F (5°C to 57°C) Critical Control Standard: ServSafe & FDA Food Code dictate TCS foods held between 41°F-135°F for >4 hours must be discarded.
Benchmark Scoring Bands (40 Points Total):
Advanced / Mastery 36 – 40 pts (90–100%)
Proficient 32 – 35 pts (80–89%)
Developing 28 – 31 pts (70–79%)
Remediation Needed < 28 pts (< 70%)
Culinary Arts I • Indiana State Benchmark Grading Matrix Answer Key — Page 2 of 2
6 Mirepoix is:
Multiple Choice • 2 pts
A clear soup made from concentrated stock A combination of vegetables used as an aromatic flavor ingredient A blend of dried herbs and spices used to add flavor to stock Fresh herbs and spices tied together and added to stock for flavor
7 Bones are unnecessary for stock making.
True or False • 2 pts
True False
8 Bouquet garni is:
Multiple Choice • 2 pts
A vegetarian stock that can be either white or brown A bundle of fresh herbs and spices tied together and added to stock for flavor A bag of dried herbs and spices added to stocks for flavor A rich, glossy brown sauce typically used on meat
9 Distinguish between common and uncommon seasonings used in stock making:
Categorization • 2 pts
Seasonings Word Bank: (Write each seasoning into the correct column below)
garlic powder paprika parsley cardamom fennel black peppercorns (black pepper) red pepper flakes rosemary thyme bay leaves
Common Stock Seasonings
Uncommon Stock Seasonings
Culinary Arts I • Indiana State Career & Technical Standards FORM B — Page 2 of 4
FORM B CA Q1 Benchmark | Stock Science & Classifications
Student Name:
Section 3: Stock Types & Preparation Science Standards 7169.D1.6, D1.2 & D1.12
10 Why is it important to start with cold water when making stock?
Multiple Choice • 2 pts
Starting with cold water helps the water boil faster. It allows for the gradual release of impurities from the ingredients, leading to a clearer, more flavorful stock. It is essential to start with cold water because it immediately dissolves seasonings. It provides a foundational flavor base for the stock, contributing to earthiness and aroma.
11 Fill in the blanks:
Fill in the Blank • 2 pts
stock, or fond blanc in French, is a type of stock prepared by simmering bones and vegetables with aromatics and seasonings.
12 Fill in the blanks:
Fill in the Blank • 2 pts
stock, or fond brun in French, is a dark, flavorful liquid made by simmering bones and vegetables with aromatics and seasonings.
13 Fill in the blank:
Fill in the Blank • 2 pts
stock is made from the bones of mild flavored fish bones.
14 A vegetable stock contains vegetables, liquid, seasonings and chicken bones.
True or False • 2 pts
True False
15 Remouillage:
Multiple Choice • 2 pts
Is a stock prepared with roasted ingredients Meaning "rewetting" in French, is a stock made by reusing ingredients previously used for making a stock Is a clear soup made from concentrated stock Is when you make a stock with a stock
16 When choosing bones for stock:
Multiple Choice • 2 pts
Select options with a good amount of connective tissue and cartilage, which provides gelatin for body and a rich mouthfeel. Select options with small amounts of connective tissue, so the flavor and body of the final stock are not affected.
Culinary Arts I • Indiana State Career & Technical Standards FORM B — Page 3 of 4
FORM B CA Q1 Benchmark | Soup Families & Applications
Student Name:
Section 4: Soup Classification & Stock Pairings Standards 7169.D1.2 & 7169.D1.3 — Identify & prepare various soups & bases
17 Match the stock flavor with the soup it would likely be used for:
Matching • 2 pts
Write the letter of the matching soup next to each stock type.
Beef Stock Letter: [ _____ ]
Vegetable Stock Letter: [ _____ ]
Chicken Stock Letter: [ _____ ]
Fish Stock Letter: [ _____ ]
A Vegetable Soup
B Beef and Barley Soup
C Tomato and Fish Stew
D Chicken Tortilla Soup
18 Soup Categorization:
Categorization • 6 pts
Classify each soup or description from the bank into its correct category family below.
Soups Word Bank & Descriptions: (Review descriptions to determine category)
Chowder: Hearty soup with potatoes, seafood/corn, and dairy Consommé: Clarified broth strained clear using an egg raft Borscht: Beet soup made in Eastern Europe & Russia Cream Soup: Smooth soup thickened with roux & dairy Gumbo: Creole soup-stew from the American South Clear Chunky Soups: Clear broth with diced meats & vegetables Bisque: Velvety, rich soup traditionally made from shellfish Cold Soups: Cooked or uncooked soups served chilled Broth / Bouillon: Clear liquid from simmering meat & aromatics Purée: Soup thickened by blending cooked starches/beans Pho: Vietnamese noodle soup served in rich, spiced beef or poultry broth
Clear (Thin) Soups Clear, unthickened stock or broth
Thick Soups Thickened with roux, purée, or starch
Specialty & International Regional heritage or unique service
Culinary Arts I • Indiana State Career & Technical Standards FORM B — Page 4 of 4
12. Fond Brun (Brown Stock): 2 pts
Blank 1: Brown stock
Blank 2: Simmering browned / roasted bones
13. Fish Stock / Fumet: 2 pts
Blank: Fish (or Fumet) stock
14. Vegetable Stock Chicken Bones: 2 pts
✓ False (Vegetable stock contains zero bones)
15. Remouillage Definition: 2 pts
✓ Meaning "rewetting" in French, is a stock made by reusing ingredients previously used for making a stock.
16. Bone Selection: 2 pts
✓ Select options with a good amount of connective tissue and cartilage, which provides gelatin for body and a rich mouthfeel.
Section 4: Soup Classification & Stock Pairings (Standards 7169.D1.2, D1.3) 8 Points Total
17. Stock & Soup Recipe Matching Key (Form B Sequence): 2 pts (0.5 pt each)
Beef Stock Letter: [ B ] Beef & Barley Soup
Vegetable Stock Letter: [ A ] Vegetable Soup
Chicken Stock Letter: [ D ] Chicken Tortilla Soup
Fish Stock Letter: [ C ] Tomato & Fish Stew
18. Soup Family Classification Key: 6 pts (0.5 pt each)
Clear (Thin) Soups
Thick Soups
Specialty & International
Benchmark Scoring Bands (40 Points Total):
Advanced / Mastery 36 – 40 pts (90–100%)
Proficient 32 – 35 pts (80–89%)
Developing 28 – 31 pts (70–79%)
Remediation Needed < 28 pts (< 70%)
Culinary Arts I • Form B Alternate Exam Grading Key FORM B KEY — Page 2 of 2
