KP MOD: Stock Fortification/Variations of Soups/Consomme Cla

A stock fortification is also known as a

• enhanced stock

• double stock

• enriched stock

Stocks are fortified so that they have

• less sodium

• deeper color

• stronger flavor

A fortified stock can also be used for double

• roux

• mirepoix

• consommes

Stock fortifications generally have a short cook time, so it is good to use meat trimmings that are high in ____________ content

• gelatin

• fat

• sodium

A broth is the same thing as a stock

• true

• false

A clear soup is called clear because it doesn't have any ingredients other than the stock or broth

• true

• false

The vegetable in a puréed soup usually serves as the thickening agent

• true

• false

Bouillon is another word for

• consomme

• stock

• broth

A ____________ traditionally contains the puréed meat of shellfish

• consomme

• vishyssoise

• bisque

There are only three types of chilled soups

• true

• false