Unit 7 Soups, Sauces, and Stocks

Brown stock is made from what kind of bones?

• Chicken

• Fish

• Beef/Veal

• Vegetables

What is the recommended simmer time for chicken bones when making a stock?

• 30-40 minutes

• 3-4 hours

• 6-8 hours

• 8-10 hours

What are the 4 types of stocks covered in the lecture?

• Chicken, White, Brown, and Fish

• Chicken, White, Bone, and Game

• Tan, Fish, Bone, and Game Stock

• Nappe, Bone, Game, and Tan Stock

Which one answers the following- A stock defined contains.....

• Clear liquid, Brown liquid, and bones

• Clear liquid, thin liquid, extracts from meat and bones, seasonings, veggies

• Seasonings and clear liquid

• bones and thick liquid

Hollandaise Sauce is made up of which liquid?

• Milk

• White Stock

• Brown Stock

• Clarified Butter

• Egg

Veloute Sauce is made up of which liquid?

• Milk

• White Stock

• Brown Stock

• Clarified Butter

• Egg

Béchamel Sauce is made up of which liquid?

• Milk

• White Stock

• Brown Stock

• Clarified butter

• Egg

Espagnole Sauce is made up of which liquid?

• Milk

• White Stock

• Brown Stock

• Clarified butter

• Egg

What are the 3 categories of soups discussed in class?

• Clear soup, thick soup, Bisque Soups

• Clear Soup, Thick Soup, Tomato Soups

• Veggie Soup, Tomato Soup, Clear soup, and thick soup

• Clear soup, thick soup, specialty soups

Chowders are made from fish, seafood, or vegetables. They also contain:

• Potatoes

• Oyster Crackers

• Celery

• Bisque