Stock & Soup Review

What is the standard mix for mirepoix?

• 25% onion

  25% carrot

  50% celery

• 25% celery

  25% parsnip

  50% onion

• 25% onion

  50% carrot

  25% celery

• 50% onion

  25% carrot

  25% celery

Which aromatic is actually a bundle of herbs wrapped in cheesecloth?

• Bouquet garni

• Sachet d’épices

• Béchamel

• beurre blanch

what liquid is added to a stock?

• broth

• hot water

• cold water

• milk

What are the two categories of soup?

• Thick & Thin
• Clear & Thin
• Specialty & Thick
• Clear & Thick

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

• Sauce
• Broth
• Juice
• Stock

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

Which of the following vegetables is not used in creating a mirepoix?

• Celery

• Carrots

• Mushrooms

• Onion

Which is NOT an appropriate way to chill stock for storage?

• in a chill blaster

• in an ice bath (stirring often)

• separated into shallow containers

• in a large pot in the fridge

4. What are the ingredients in preparing stocks?

• A. bones

  liquid

  Mirepoix

  aromatics

• B. Leaves

  liquid

  Mirepoix

  aromatics

• C. Leaves

  liquid

  Mirepoix

  Seasonings

• D. bones

  Wines

  Mirepoix

  aromatics

6. Stock is made by boiling bones; with or without meat and vegetables in water.

• TRUE

• FALSE