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WorksheetsStocks and Clear Soups
Total questions: 10
Worksheet time: 5mins
The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called
mirepoix.
aromatics.
sachet d'epices.
bouquet garni.
What liquid is usually used for making stock?
Bouillon
Beef Broth
Water
Chicken Broth
Roasting bones to enhance the flavor and color of stock is a process known as
sweating.
browning.
blanching.
par-boiling.
The ratio of liquid to flavoring ingredients in vegetable stock is
1 lb of vegetables to 1 qt of water
11 lbs of vegetables to 5 qts of water
1 lb chicken bones to 2 qts of water
Why do we degrease stock?
Easier to heat up
Fat will ruin the flavor
It will make the stock clearer
Stock and broths are both considered _________ soups.
clear
thick
bisque
cream
What is the major flavoring ingredient in chicken stock?
Beef bones
Vegetables
Mirepoix
Chicken bones
The three basic types of stock are:
(Choose 3)
White Stock
Brown Stock
Clear Stock
Vegetable Stock
Why do we need to cool stock as quickly as possible?
Avoid temperature danger zone
It will taste better
To avoid burns
To develop flavor
How is broth different than stock?
Meat is added
More bones are added
Less bones are added
More vegetables
