Stocks, Sauces, & Soups

Foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C).

• True

• False

Clear soups include cream soups and purée soups.

• True

• False

Flavor, color, body, and clarity determine the quality of stock.

• True

• False

To properly reheat a cream soup, bring it to a full boil.

• True

• False

Sauces should complement and disguise food.

• True

• False

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of a.

• aromatics

• mirepoix

• bouquet garni

• sachet d’épices

A flavorful liquid made by gently simmering bones and/or vegetables is

• sauce

• soup

• stock

• ragout

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is

• a. jus

• b. glace

• c. remouillage

• d. court bouillon

A rich, lightly reduced stock used as a sauce for roasted meats is called a.

• jus

• glace

• fumet

• remouillage

What causes bones and mirepoix to release flavor more quickly when liquid is added?

• Stewing

• Browning

• Sweating

• Blanching