Stocks, Sauces, and Soups

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C)

• True

• False

Clear soups include cream soups and puree soups

• True

• False

Flavor, color, body, and clarity determine the quality of stock.

• True

• False

To properly reheat a cream soup, bring it to a full boil.

• True

• False

Sauces should complement and disguise food.

• True

• False

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

• aromatics

• mirepoix

• bouquet garni.

• sachet d’épices.

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

• aromatics

• mirepoix

• bouquet garni.

• sachet d’épices.

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

• sauce

• soup

• stock

• ragout

Which is a highly flavored type of stock made with fish bones?

• fumet

• glace

• stock

• remouillage

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a

• jus

• glace

• remouillage

• court bouillon