QUIZ 2 - SOUP, STOCK, SAUCE

It is made from milk and/or cream with white roux.

• VELOUTE

• ESPAGNOLE

• BECHAMEL

• HOLLANDAISE

Most soups come from ______ prepared by cooks and used as base for sauces as well as for soups.

• INGREDIENTS

• CLEAR SOUP

• SAUCES

• STOCK

Is an essential and nutritious part of our diet.

• SOUP

• STOCK

• SAUCES

• NUTRIENTS

Are liquid base for soups, sauces, and the ingredient used in the preparation of many main course dishes.

• SOUPS

• STOCKS

• SAUCES

• CLEAR STOCK

Are liquid seasoning that enhances the flavors of food.

• ROUX

• SAUCE

• STOCK

• SOUP

It is usually used for chicken or fish dishes.

• VELOUTE

• BECHAMEL

• ESPAGNOLE

• HOLLANDAISE

It is used in many meat and poultry dishes.

• ESPAGNOLE

• HOLLANDAISE

• VELOUTE

These can be both clear and thick soups.

• Special and national soups

• Bisque

• Chowder

• Puree

Is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

• Chowder

• Consomme

• Bisque

• Puree

Also known as bouillon is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.

• Consomme

• Broth

• Bouillon

• Stock