SOUP, STOCK AND SAUCES

1._______ is a flavorful liquid made by gently simmering bone or vegetables.

• Sauce
• Broth
• Juice
• Stock

2. 2. What is the example of principles in preparing a stock

• start the stock with hot water

• do not skim the stock

• cool the stock quickly

• do not degrease the stock

made with blanched veal or beef bones

is made with chicken bones ( KHCICEN TOSCK)

made with chicken and beef bones ( ROBWN TOSCK)

made with fish bone ( ISFH TOCSK)

is made when meat is not desired ( BGEVTEALE CTSOK)

veal, beef and chicken bone are most commonly used

• herbs and spices

• mirepoix

• meat

• bones

left over cooked meat such as that remaining poultry carcasses

• meat

• bones

• herbs and spices

• acid products

a combination of onion , carrots, celery and sometimes vegetable

• bones

• meat

• mirepoix

• herbs and spices