Soups and Stocks 2.04

What are the main ingredients of a roux?

• fat and flour

• dairy and flour

• water and flour

• flavorings and flour

The four main ingredients in a stock are:

• a nourishing element, mirepoix, a bouquet garni, and a liquid.

• bones or meat pieces, mirepoix, liquid smoke, and a liquid.

• pieces of meat, water, herbs, and spices.

• bones, water, herbs, and spices.

Which food would be best to thicken a cream soup?

• beef broth

• carrot purée

• potato purée

• tomato purée

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

• bouillon

• mirepoix

• roux

• sachet

A high-quality base for stocks will list which ingredient first on the ingredient label?

• extracts of fish, meat, or poultry

• artificial flavorings

• herbs and spices

• salt or sodium

Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:

• bouquet garni

• aromatics

• broth

• stock

What smooth beet soup with sour cream originated in Russia?

• borscht

• chowder

• gazpacho

• liaison

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?

• bouillon

• mirepoix

• roux

• sachet

To produce a stock that is not cloudy, add:

• butchered, uncooked bones with vegetables to the stock.

• hot water and unpeeled vegetables to the stock; keep at a simmer.

• spices and herbs with white root vegetables to the stock; boil until tender.

• cold water before boiling the stock; keep at a simmer and skim impurities.

What is a mixture of onions, carrots, and celery called?

• bouillon

• mirepoix

• roux

• sachet