Stocks, Soups, Sauces

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

• mirepoix
• aromatics
• sachet d'epices
• bouquet garni

What liquid is usually used for making stock?

• water
• boullion
• beef broth
• chicken broth

After the stock has been stored, it must be degreased before it can be used. This is because

• it is easier to heat up degreased stock
• the grease will ruin the flavor of the stock, turning it rancid
• all of the fat must be skimmed off the stock for it to be healthy
• degreasing makes it clearer and purer, while also removing fat

Stocks, broths, and consommes are all ________ soups.

• clear
• thick
• pureed
• bisque

Which stock would need to cook for the longest time?

• fish
• vegetable
• beef

When cooling stock or soup, how long do you have to get it to 41 degrees F (KS rule)?

• 2 hours
• 4 hours
• 6 hours
• 8 hours

Which of the following is not typically used as a base ingredient in making stock?

• Bones

• Herbs

• Dairy

• Vegetables

What is the term for the process of removing impurities from stock by simmering and skimming?

• Clarification

• Deglazing

• Reduction

• Emulsification

Which of the following is a common method for cooling stock quickly?

• Leaving it at room temperature

• Placing it in the refrigerator immediately

• Using an ice bath

• Covering it with a lid

What is the main difference between a stock and a broth?

• Stock is made with bones, broth is made with meat

• Broth is thicker than stock

• Stock is always clear, broth is always cloudy

• Broth is used for soups, stock is not