ProStart: Stocks, Sauces, & Soups

Foodborne pathogens grow rapidly when the temperature of the food is colder than 41 or hotter 135.

• True

• False

Clear soups include cream soups and puree soups.

• True

• False

One way to cool stock is to place it in an ice water bath and stir often.

• True

• False

To properly reheat a cream soup, bring it to a full boil

• True

• False

ALL sauces are either a grand sauce or a derivative.

• True

• False

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery.

• aromatics

• mirepoix

• bouquet garni

• sachet d'epices

A bundle of fresh herbs, such as thyme, parsley, and a bay leaf, tied together is an example of:

• aromatics

• mirepoix

• bouquet garni

• sachet d'epices

A flavorful liquid made by gently simmering bones and/or vegetables is a

• sauce

• soup

• stock

• ragout

Which is a highly flavored stock made with fish bones?

• fumet

• glace

• remouillage

• court bouillon

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a

• jus

• glace

• remouillage

• court bouillon