A rich cream soup that uses shellfish as the base

The natural meat juices unthickened and skimmed of fat

A flavored liquid that is often thickened and is served to enhance the flavor of another food 

 Any dish prepared by stewing or simmers pieces of food in a tightly covered pan

the process of simmering an uncovered mixture until some of the liquid evaporates

A flavorful liquid made with vegetables & sometimes animal bones, but never meat A flavorful liquid made with vegetables & sometimes animal bones, but never meat 

Concentrated stock in a solid form

A dish made by cooking solid foods in a liquid

The chemical process that takes place as starch thickens

The two main parts of a soup, stew, or sauce include:

Which ingredient does broth have, but not stock

Which of the following is NOT an aromatic vegetable

A pre made stock can come in all of the following forms EXCEPT

How can you thicken a soup, stew, or sauce

A slurry is made from a mixture of _____________ and _______________

What is the ratio of fat to flour in a roux

 What is an example of a cold soup

What is the difference between soup and stew

Which of the following vegetables does NOT make up a mirepoix?

which mother sauce is made from melted butter, egg yolks, and lemon juice?

Sauces were originally created to cover up spoiled food

All soups are savory

Making a homemade stock/broth is quick and easy

The longer you cook your roux, the darker it will become

Chunky is one of the types of soups