Stocks, Soups and Sauces

Nutritive ingredients in stock consist principally of meat, and meat is the key ingredient of stock.

• True

• False

The principal, or most important, nutritive ingredient in stock is bones.

• True

• False

In many instances, stocks are reduced to improve and strengthen their flavors.

• True

• False

The difference among white, blond, and brown roux is the type of fat used.

• True

• False

Bread is one of the oldest and most rustic ingredients used to thicken sauces.

• True

• False

Brown sauce is a thickened brown stock.

• True

• False

If a hollandaise sauce is completely broken, a fresh batch can be made using the broken sauce instead of clarified butter.

• True

• False

Clear soups are easily recognized by their thin consistencies and generally transparent appearances.

• True

• False

Puréed soups get their thickening power from starch ingredients.

• True

• False

Soup garnishes should be large and crunchy.

• True

• False