2. Which of the following stocks uses veal bone as its main ingredient?

3. What kind of stock uses fish as its main ingredient? 

4. What stock uses chicken bone as its main ingredient?

5. Among the different types of stock, which one is the easiest to prepare? 

6. What stock is made by boiling prawn shell? 

7. As a rule, which should not be added to the stock because it causes saltiness? 

8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock?

9. What makes the stock tasty and appetizing? 

10. Which of the following is a clear soup?

11. Which of the following examples is a thick soup?

12. Which of the following is not a thickening agent?

13. Which of the four basic sauces whose basic ingredient is milk is thickened 

with flour enriched with butter? 

14. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter seasoning? 

15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?