PS1-2e Stocks, Soups, and Sauces.

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock.

• Aromatics

• mirepoix

• bouquet garni

• Sachet d'epices

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

• sauce

• soup

• stock

• ragout

.The mixture for mirepoix is usually

• 50 percent carrot, 10 percent onion, 40 percent celery.

• 50 percent celery, 25 percent onion, 25 percent carrots.

• 50 percent onion, 25 percent celery, 25 percent carrots.

• 50 percent onion, 10 percent celery, 40 percent carrots.

Which liquid is most often used in making stock?

• water

• Bouillon

• Concassé

• Consommé

Sachet d’epices and bouquet garni are known as

• mirepoix

• flower stems

• aromatics

• trimmings

An actual bag of herbs and spices

• bouquet garni

• flower stems

• Sachet d'epices

• mire poix

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

• aromatics

• mirepoix

• bouquet garni

• sachet d'epices

The liquid that results from simmering meats or vegetables; also referred to as broth.

• Stock

• Bouillon

• Glace

• Jus

Which is a highly flavored type of 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

• fumet

• remouillage