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

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating
• browning
• blanching
• par-boiling

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

Bechamel, veloute, and hollaindaise are all called

• thickeners
• grand sauces
• derivative sauces
• compound butters

A slurry, a liaison, and a roux are all considered to be

• soups
• stocks
• aromatics
• thickeners

Stocks, broths, and consommes are all ________ soups.

• clear
• thick
• pureed
• bisque

Thick soups can be thickened with

• cream
• cornstarch
• bouquet garni
• compound butter

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 ?

• 2 hours

• 4 hours

• 6 hours

• 8 hours