Ch. 17 Stocks, Soups, Sauces

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

• Stock

• Sauce

• Soup

• Roux

What is a small cheesecloth bag containing herbs and spices?

• mirepoix

• bouquet garni

• roux

• Sachet d'epices

What is a combination of two parts onion, one part carrot and one part celery?

• roux

• stock

• mire poix

• mise en place

What is a stock made from roasted bones, meat and vegetables?

• White Stock

• Broth

• Brown Stock

• Soup

What is it called when you concentrate the liquid and intensify the flavor by cooking?

• Roux

• Glaze

• Incorporation

• Reduction

1. Which of the following stocks uses veal bone as its main ingredient?

• Brown Stock

• Ham Stock

• Prawn Stock

• White Stock

Which of the following vegetables is not used in creating a mirepoix?

• Celery

• Carrots

• Garlic

• Onion

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

• Bouquet Chou-fluer

• Bouquet Garni

• Bouquet les courges

• Bouquet Lepinard

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Broth

• Consommé‘

• Vegetable Soup

• None of the above

Which is NOT an essential part of a stock?

• mirepoix

• a liquid

• chicken

• a main flavoring ingredient