Stocks and Soups

1.What do you call the clear, thin, flavourful liquid derived by gently simmering somevarious ingredients in water until their flavor, aroma, color and body are extracted?

• A. Juice

• B. Liquid

• C. Stock

• D. Soup

2.What is the primary ingredient used in making stock wherein most of the flavor andbody is derived from it?

• A. Acid

• B. Bones

• C. Mirepoix

• D. Spices

3. Which of the following is made up of coarsely chopped vegetables and is considered asthe secondary main ingredients of stocks?

• A. Bones

• B. Bouquet Garni

• C. Mirepoix

• D. Scraps

4. What ingredient helps dissolve connective tissues, extract flavor and body from bones?

• A. Acid

• B. Bones

• C. Mirepoix

• D. Spices

5. What is the common or standard food formula of preparing mirepoix?

• A. ½ part celery, 1 part onion, 1 part carrots

• B. 1 part onion, 1 part celery, 1 part carrots

• C. 2 parts onions, 1 part celery, 1 part carrots

• D. 2 parts onions, 2 parts celery, 2 parts carrots

6. What ingredient is not usually added to a stock, as this causes it to become too salty,since most stocks are preserved to make soup and sauces?

• A. Acid

• B. Salt

• C. Seasonings

• D. Spices

7. What type of stock is made by gently simmering beef and veal bones?

• A. Beef stock

• B. Brown stock

• C. Clear stock

• D. White stock

8. What should you do if scum rises on the surface of the stock?

• A. Remove it from heat

• B. Skim-off the scum

• C. Strain with a cheesecloth

• D. Throw away the stock

9. What type of stock is made from bones that have already been used?

• A. Fond Blanc

• B. Fond Brun

• C. Fond de Legume

• D. Remoullage

10. What is based on stocks added with other ingredients for variety of flavor, consistency,appearance and aroma?

• A. Broth

• B. Garnish

• C. Stock

• D. Soup