It is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

• stock

• sauces

• soup

• broth

Clear liquid soups derived by simmering meaty cuts in water until good flavor, body, and color develop.

• stock

• sauces

• soup

• broth

Which of the following is not considered as one of the five grand sauces?

• bechamel

• vinegar

• veloute

• tomato

Soups made by simmering an ingredient in a thickened liquid.

• puree soup

• vegetable soup

• cream soup

• bisque

A type of dish that can be eaten raw or cooked. It can be prepared whole, sliced, chopped, shredded, or mashed.

• meat

• soup

• vegetable

• pasta

Considered as compete protein food and also rich in vitamins.

• egg

• meat

• noodle

• rice

It is the seed of the monocot plant, Oryza sativa, the most important staple food for a large part of the world.

• egg

• meat

• noodle

• rice

It is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes.

• egg

• meat

• noodle

• rice

It is the thickest type of Japanese noodles, made from wheat flour, salt, and water.

• soba

• udon

• ramen

• lo mien

This dish is one of the most versatile and popular foods in most cuisines It can be prepared fresh or dried.

• meat

• soup

• vegetable

• pasta