Stock & Soup

Which 3 ingredients are in a mirepoix?

• Onion

• Celery

• Garlic

• Carrot

• Butter

At what point do you add the chicken to make chicken stock?

• After the water has come to a boil

• Right before the water starts boiling

• The last half hour of simmering

• Before placing the pot on the stove

What happens to the fat on top of a stock if you don't skim it before refrigerating?

• It will melt into the broth and give it a smoother texture

• It will solidify and rise to the top

• It will add flavour

• It makes the broth more clear

The correct ratio for a mirepoix is:

• 2:1:1 (2 celery, 1 carrot, 1 onion)

• 2:1:1 (2 carrot, 1 celery, 1 onion)

• 2:1:1 (2 onion, 1 carrot, 1 celery)

• 2:2:1 (2 onion, 2 celery, 1 carrot)

What is the cooking process for a stock?

• Bring ingredients to a boil over high heat, then simmer

• Simmer ingredients over low heat until they reach a boil

• Boil ingredients over high heat the entire time

• Bring ingredients to a boil over low heat, then simmer

What is the base of a clear soup?

• Broth

• Cream

• Broth or Cream

What is it called when you combine herbs and spices inside a piece of cheesecloth and tie it with butcher's twine?

• Bouquet garni

• Bundle

• Sachet

• Bouillon

Which of these ingredients is NOT an example of a soup thickener?

• Butter

• Flour

• Potatoes

• Cornstarch

The difference between a white stock and a brown stock?

• The bones are roasted in a white stock

• Brown stock consists of only meat and water

• The bones are roasted in a brown stock

• White stock consists of meat, vegetables and water

What is the difference between a stock and a broth?

• There is no difference

• Stock is made more from meat, whereas broth is made more from bones

• Broth is made more from meat, whereas stock is made more from bones

• Stock contains meat, whereas broth does not