2. What stock uses the chicken bone as its main ingredient?

3. Is a clear thin flavored liquid extracted from meat bones, vegetables and spices

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

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

6. Mrs. Clark 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?

7. What makes the stock tasty and appetizing?

8. It is richer in taste and the finest in flavor than stock.

9. It is considered the most body and flavor of the stock.

10. is the French term for the combination of coarsely chopped onions, carrots, and celery used to flavor stocks.

This helps to dissolve connective tissues and extract flavor and body from the bone.

12. Assortment of fresh herbs and aromatic ingredients tied in a bundle with string.

As a guideline, stock ingredients should start in cold water.

14. A stock needs to boil at a high temperature so that it will become cloudy.

15. Salt is usually added to stock to become flavorful.