TLE 10- COOKERY

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1. It is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.

• Bones

• Mirepoix

• Acid products

• White stocks

It helps dissolve connective tissues, and extract flavor and body from bones.

• Bones

• Mirepoix

• Acid Products

• White stocks

What is the approximate cooking time for white beef stock?

• 8 to 10 hours

• 6 to 8 hours

• 3 to 4 hours

• 45 minutes to 1 hours

It is added to the stock before the vegetables.

• Onions

• Meat

• Vegetables

• Seasoning

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

• Bones

• Bouquet garni

• Mirepoix

• Acid Products

It can be used in stocks if they are clear, wholesome, and appropriate to the stock being made.

• Bouquet garni

• Bones

• Scraps

• Mirepoix

It is based on a clear, unthicken broth or stock.

• Soup

• Clear Soup

• Thick Soup

• Cream Soup

It is a soup that is thickened to provide a heavier consistency.

• Soup

• Clear Soup

• Cream Soup

• Thick Soup