What liquid is usually used for making stock?

A slurry, a liaison, and a roux are all considered to be

There are many unusual kinds of soup, including cold soups, such as gazpacho; fruit soups, such as winter melon; and vegetable-based soups, such as minestrone, gumbo, or borscht

Roasting bones to enhance the flavor and color of stock is a process known as

You should match sauces to the type of food you are serving. Consider the main ingredient of the dish and how the flavors will complement each other.

Most sauces need a liquid element, but some sauces like ___________ may contain more solid elements than liquid.

Béchamel, velouté, and hollandaise are all called

Which stock is made from fish bones?

You can cool down Soups and Stocks all the ways listed below EXCEPT...

What nutrient is traditional chili famous for?

Stocks, broths, and consommés are all ______________ soups.

Most soups are cooked at a gentle simmer and stirred occasionally.

Which ingredient is usually added last to the stock when cooking?

What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

A raft is a floating layer of egg whites, fats, and meat and vegetable solids. Removing the raft takes away the soups nutrition.

After the stock has been stored, it must be degreased before it can be used. This is because

When should you discard non-frozen and frozen stock?

Though we generalize the temperature danger zones as 40-140 degrees, what is the true temperatures that the book tells us?

(Review) - Foods that are susceptible to growing food pathogens in the temperature danger zone are often called