Unit 2 Stocks, Soups, Sauces

Most thickening agents are forms of starch.

• True
• False

Clear soups are not thickened.

• True
• False

Thick soups differ from clear soups because they have more vegetables.

• True
• False

Many sauces can be formed from the combination of a stock and a gravy.

• True
• False

A roux is made from equal parts fat and flour.

• True
• False

A white stock is made from beef, veal, chicken, or game that is roasted before simmering.

• True
• False

A fumet is a fish stock with acid added to the water.

• True
• False

Stock can be cooled in the refrigerator if you are short on time.

• True
• False

What element of a stock is the most important?

• bouquet garni
• mirepoix
• liquid
• nourishing element

Which element of a stock makes up the largest portion of the stock?

• mirepoix
• bouquet garni
• liquid
• nourishing element