Stocks and Clear Soups

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

• mirepoix.

• aromatics.

• sachet d'epices.

• bouquet garni.

What liquid is usually used for making stock?

• Bouillon

• Beef Broth

• Water

• Chicken Broth

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating.

• browning.

• blanching.

• par-boiling.

The ratio of liquid to flavoring ingredients in vegetable stock is

• 1 lb of vegetables to 1 qt of water

• 11 lbs of vegetables to 5 qts of water

• 1 lb chicken bones to 2 qts of water

Why do we degrease stock?

• Easier to heat up

• Fat will ruin the flavor

• It will make the stock clearer

Stock and broths are both considered _________ soups.

• clear

• thick

• bisque

• cream

What is the major flavoring ingredient in chicken stock?

• Beef bones

• Vegetables

• Mirepoix

• Chicken bones

The three basic types of stock are:

(Choose 3)

• White Stock

• Brown Stock

• Clear Stock

• Vegetable Stock

Why do we need to cool stock as quickly as possible?

• Avoid temperature danger zone

• It will taste better

• To avoid burns

• To develop flavor

How is broth different than stock?

• Meat is added

• More bones are added

• Less bones are added

• More vegetables