3rd Quarter TLE 10 Quiz#5 Lesson 5

A liquid food preparation, typically consisting of either water or an already flavored stock in which bones, meat fish, cereal grains or vegetables have been simmered. 

• Bouillon Cube

• Broth 

• Mirepoix  

A compressed, flavor-concentrated cube of dehydrate meat, poultry, fish or vegetable stock.

• Bouillon Cube

• Broth 

• Mirepoix

A mixture of chopped celery, onions, and carrots.

• Bouillon Cube   

• Broth 

• Mirepoix

  It is made with blanched veal or beef bones, along a mirepoix. 

• Chicken Stock  

• Brown Stock 

• White Stock  

It is made with chicken bones, along with a mirepoix.

• Chicken Stock 

• Brown Stock 

• White Stock

Nonetheless it is considered a white stock due to the method of

preparation.

• White Stocks 

• Brown tocks  

• Chicken Stocks

It is made with beef, veal and poultry meat and bones. The bones

are roasted until golden in color.

• White Stocks 

• Brown tocks  

• Chicken Stocks

These soup are all based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

• Thick Soup 

• Clear Soup    

• Specialty Soup

Thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent such as roux.

• Thick Soup  

• Clear Soup 

• Specialty Soup   

This is a catch-all-category that includes soups that do not fit well into the main categories and soups that are native to a particular.

• Thick Soup     

• Clear Soup  

• Specialty Soup