Review of Stocks

Which is NOT an essential part of a stock?

• mirepoix

• a liquid

• chicken

• a main flavoring ingredient

In a mirepoix, what is the ratio of onions to carrots and celery?

• 2:1:1

• 4:1:1

• 2:2:1

• 1:1:1

This is used as the foundation for many foods soups, stews, gravies, braises, can be a replacement for water in recipes, also referred to as the "building blocks"

• soup

• sauce

• stock

• liquid

What is a small cheesecloth bag containing herbs and spices?

• mire poix

• bouquet garni

• roux

• strainer

What is a stock made from roasted bones, meat and vegetables?

• White Stock

• Broth

• Brown Stock

• Soup

What makes up the largest part of stock?

• Liquid
• Bouquet Garni
• Mirepoix
• Nourishing Element

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?

------------------------------is a French word that refers to the mixture of coarsely chopped

onions, carrots, and celery that provide a flavor base for stock.

• Stock

• Aromatics

• Mirepoix

• A major flavoring ingredient

Aromatics, such as -------------------------------, are the herbs, spices,

and flavorings that create a savory smell

• bouquet garni and sachet d’épices,

• Sachet d’épices (

• the spices, including parsley stems

• mirepoix

There are four essential parts to all stocks

• A major flavoring ingredient

• A liquid, most often water

• Mirepoix (meer-PWAH)

• Aromatics

• All of the above