Grade 10 TLE

A flavored liquid preparation

• Stock

• Bouillon cube

• Mirepoix

• Broth

The remains of a cooked bird after all the edible parts have been removed.

• broth

• carcass

• mirepoix

• stock

A liquid food preparation where bones, meat, fish and vegetables have been simmered.

• carcass

• broth

• mirepoix

• stock

A compressed, flavor concentrated of dehydrated meat, poultry, fish, or vegetable stock.

• Broth

• bouillon cube

• mirepoix

• stock

A mixture of chopped vegetables

• broth

• bouillon cube

• mirepoix

• stock

What is the second procedure in principles of preparing stock?

• add mirepoix and spices

• bring the stock to a simmer

• strain the stock carefully

• cool the stock quickly

What is the eight procedure in principles of preparing stocks?

• add mirepoix and spices

• cool the stock quickly

• degrease the stock

• store the stock properly

Consist of parsley, bay leaves, sprig of thyme and other herbs.

It is made of white meat or beef, veal bones, chicken, carcasses, and aromatic vegetables.

This soup is base on a clear, unthicken broth or stock.