Foundations I Chapter 17 Mark I

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

• Mirepoix

• Base

• Roux

• Seasoning

Flavor , clarity and ____________ are the most important attributes to consider when preparing a stock.

• Saltiness

• Leeks

• Base

• Body

The four essential parts to all stocks are?

• pot, knife, whisk, cutting board

• saltiness, balance, texture, moisture

• major flavoring, liquid, mirepoix, aromatics

• base, body, flavor, mirepoix

Bouquet garni is a french term meaning?

• which way to the pizza joint

• bunch of garnish

• bag of vegetables

• bag of herbs

Fact or Fiction- Bouquet garni and sachet d'epices are essentially the same thing?

• Fact

• Fiction

The herbs, spices, and flavorings that create a savory smell to any stock are called?

• herbs

• aromatics

• spices

• potpourri

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

• soup

• stock

• broth

• whole bunch of fun

What liquid is usually used for making stock?

• water

• hot bacon grease

• milk

• oil

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

• sweating

• browning

• blanching

• parboiling

Stocks, broths, and consommes are all what type of soup?

• thick

• pureed

• clear

• bisque