Prepare Stock and Soup

What is a Roux?

• A Specialty Sauce
• A Thickening Agent
• A Seasoning
• One of the 5 Mother Sauces

What is Mirepoix?

• 2 parts onion & celery, 1 part carrot
• 1 part onion, celery, potatoes
• 2 parts onions, 1 part carrot & celery
• 2 parts onions, 1 part peppers & celery

What is a bunch of herbs tied together to season a stock or soup called?

• Bouquet garni/ Sachet
• Demi glaze
• Mirepoix
• Why would you tie the herbs together?

How long should fish or seafood stock simmer for?

• 6 hours
• 12 hours
• 60 minutes
• 45 minutes

How long should beef stock simmer for?

• 6 hours
• 24 hours
• 48 hours
• 12 hours

Most bisque soups are made from what?

• Seafood
• Beef
• Chicken 
• Pork

Why should we not put potatoes in our stock?

• We do put potatoes in stock.
• I don't know
• It will make the stock cloudy
• The potatoes won't cook properly

What are the two categories of soup?

• Thick & Thin
• Clear & Thin
• Specialty & Thick
• Clear & Thick

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