Stocks, Soups, Sauces

Flavorful liquid made by gently simmering bones and vegetables

• Sauce

• Soup

• Stock

Liquid or semi-liquid added to meat, poultry, fish, vegetables, and desserts to give moisture or richness, garnish, or enhance the appearance and the nutritional value, and improve the flavor

• Sauce

• Soup

• Stock

Liquid dishes, typically made by boiling meat, fish, or vegetables in stock or water

• Sauce

• Soup

• Stock

Give at least 3 ingredients used in preparing stock.

Mirepoix is composed of...

• Garlic, Scallions, and Ginger

• Ginger, Turmeric, and Cinnamon

• Garlic, Onion, and Bell Pepper

• Carrot, Onion, and Celery

When preparing stock, begin with cold water in a pot then bring it to a boil. Once boiling, reduce to a simmer.

• True

• False

Broth, Vegetable Soup, and Consommé are examples of...

• Clear/Thin Soup

• Thick Soup

Give 3 ingredients that are commonly used in preparing soup

Which of the following is not a component of a sauce?

• Liquid

• Beef Bones

• Seasoning & Flavoring Ingredients

• Thickening Agent

Roux is composed of...

• Cream & Stock

• Flour & Stock

• Fat & Flour

• Cornstarch & Water