Chapter 17: Stocks

Of the four essential parts of a stock, parsley and thyme would be considered what.

• liquid

• aromatics

• main flavor ingredient

• mirepoix

What are the 3 vegetables that make up a mirepoix?

• carrots, celery, bell pepper

• celery, onion, bell pepper

• carrot, onion, celery

• celery, onion, parsnip

When talking about the mirepoix, what percentage of celery is used?

• 10%

• 25%

• 45%

• 50%

When making a white mirepoix, what vegetable is substituted for the carrots?

• parsnips

• pearl onions

• potatoes

• asparagus

What is a bundle of fresh herbs called?

• sachet d'epice

• bouquet garnish

• bouquet garni

• sachet de bouquet

Which herb bundling method should you use to add cracked black peppercorns?

• sachet d'epice

• bouquet carni

• bouquet garni

• sachet d'garni

What is a flavorful liquid made by simmering bones and/or vegetables for up to 24 hours?

• flavored water

• sauce

• stock

• soup

What flavorful liquid is made with bones?

• broth

• soup

• chili

• stock

Which stock is an amber colored liquid and made with bones that have been browned first?

• white

• brown

• glace

• broth

Which type of stock is an aromatic vegetable broth, often used for poaching fish or vegetables?

• court bouillon

• glace

• bouillon

• jus