TLE 10

What is the main purpose of stock in cooking?

• a) To act as a main dish on its own

• b) To serve as the base for many soups, sauces, and other dishes

• To replace water in baking recipes

• To be used only in gourmet cooking

What is mirepoix?

• A type of broth used in French cooking

• A thickened stock used in soups

• A mixture of chopped onions, celery, and carrots

• A sauce made with roux and vegetables

Which of the following is NOT a key ingredient in brown stock?

• Roasted bones

• Mirepoix

• Tomato products

• Milk

How is white stock different from brown stock?

• a) White stock uses only vegetables, while brown stock uses meat.

• b) White stock uses unroasted bones, while brown stock uses roasted bones.

• c) Brown stock contains dairy products, while white stock does not.

• d) White stock is only used in desserts.

What is the difference between broth and bouillon cubes?

• a) Broth is liquid, while bouillon cubes are dehydrated.

• b) Broth is only made from vegetables, while bouillon cubes contain meat.

• c) Bouillon cubes are only used in Asian cuisine.

• d) Broth must always be clarified before use.

Which type of soup is based on a clear, unthickened broth or stock?

• a) Thick soups

• b) Clear soups

• c) Specialty soups

• d) Chowders

Which of the following soups is made with shredded vegetables and named after a French cutting style?

• a) Consommé

• b) Julienne soup

• Purée soup

• Bisque

What is a bisque?

• a) A thin vegetable soup

• b) A thick soup made from shellfish and finished with cream

• c) A clear broth with shredded meat

• d) A thick soup made with starchy legumes

Which sauce is made by thickening milk with a roux?

• a) Espagnole

• b) Velouté

• c) Béchamel

• d) Hollandaise

Which sauce is traditionally made with browned mirepoix, a rich meat stock, and a brown roux?

• a) Velouté

• b) Espagnole

• c) Béchamel

• d) Mayonnaise