Soups and Stocks

Another word for Broth

• Liquid

• Bouillon

• Roux

• Soup

Does the size of the cut in your mirepoix matter?

• YES!

• NO!

A white-stock based sauce with a roux.

• Bechamel

• Veloute

• Espagnole

• Hollandaise

A thickening agent in sauces that is equal part starch and fat

• Stock

• Choux

• Roux

• Hollandaise

Which of the following does NOT use a Roux?

• Bechamel

• Tomato

• Espagnole

• Hollandaise

What is a stock?

• A liquid dish that serves as a base that contains pieces of solid food

• The flavorful liquid made by gently simmering meat, poultry, fish or vegetables in water

• The concentrated flavor used in sauces to create a thickened mixture

• Adds flavor and richness to soups and sauces

What is an important factor to consider when preparing stock?

• Combining the main ingredients in hot water and the liquid

• Combining the main ingredients in cold water and the liquid

• The size of the cuts does not really matter since it will be going into the same pot

• Roasting and blanching the main ingredient will enhance the flavor better

The thickening process where the starch absorbs the water and swells

• Gelatinization

• Blanching

• Roasting

• Reduction

What are the parts of a mirepoix?

• 50% Celery, 25% Onion, 25% Carrot

• 50% Onion, 25% Cabbage, 25% Celery

• 50% Onion, 25% Celery, 25% Carrot

• 50% Carrot, 25% Carrot, 25% Celery

What is the major flavoring ingredient in a stock?

• Herbs

• Spices

• Vegetables/Bones

• Bouillon