Stocks, Sauces, and Soups

Mia is preparing a classic French dish and needs to make a mirepoix. The mixture for mirepoix is usually

• 50 percent carrot, 10 percent onion, and 40 percent celery.

• 50 percent celery, 25 percent onion, and 25 percent carrot.

• 50 percent onion, 25 percent celery, and 25 percent carrot.

• 50 percent onion, 10 percent celery, and 40 percent carrot.

During a cooking class, Amaria was asked to prepare a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together. This is an example of

• aromatics

• mirepoix

• bouquet garni.

• sachet d’épices.

During a cooking class, Madi was asked to mix cornstarch with a cold liquid. What is this mixture called?

• liason

• beurre manie

• slurry

• roux

During a cooking class, Maya and Taylor were learning about different types of roux. Which roux is flavorful and has a nutty taste to match the aroma?

• white

• blonde

• brown

• red

During a cooking class, Jaida and Maya learned that a flavorful liquid made by gently simmering bones and/or vegetables is a

• sauce

• soup

• stock

• ragout

Madi and JT are organizing a picnic and want to ensure the food stays safe to eat. They read that foodborne pathogens grow when the temperature of the food is colder than 41°F (5°C) or hotter than 135°F (57°C). Is this statement true?

• True

• False

Maya is learning how to make a basic stock for her cooking class. Which liquid should she most often use in making stock?

• water

• remoullage

• concasse

• consommé

During a cooking class, Mia was asked to prepare a soup that is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux. Which type of soup should she make?

• clear

• puree

• thick

• cream

During a cooking class, Jayla was asked to identify a clear soup from a list. Which soup should she choose?

• cream of mushroom

• minestrone

• oignon brule

• lobster bisque

During a cooking class, Taylor was asked to prepare a reduced stock with a jelly-like consistency, using either brown stock, chicken stock, or fish stock. What is this preparation called?

• jus

• glace

• remouillage

• court bouillon