Soups Stocks

Front

What are the main ingredients of a roux?

Back

fat and flour

Front

Which food would be best to thicken a cream soup? Options: beef broth, carrot purée, potato purée, tomato purée

Back

potato purée

Front

What is a mixture made from equal parts of fat and flour used to thicken soups and sauces?

Back

roux

Front

The four main ingredients in a stock are: a nourishing element, mirepoix, a bouquet garni, and a liquid; bones or meat pieces, mirepoix, liquid smoke, and a liquid; pieces of meat, water, herbs, and spices; bones, water, herbs, and spices.

Back

bones, water, herbs, and spices.

Front

What smooth beet soup with sour cream originated in Russia?

Back

borscht

Front

Liquid, a flavoring ingredient such as bones, and mirepoix are essential parts of making:

Back

stock

Front

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?

Back

sachet

Front

A high-quality base for stocks will list which ingredient first on the ingredient label?

Back

extracts of fish, meat, or poultry

Front

To produce a stock that is not cloudy, add: cold water before boiling the stock; keep at a simmer and skim impurities.

Back

cold water before boiling the stock; keep at a simmer and skim impurities.

Front

What is a mixture of onions, carrots, and celery called?

Back

mirepoix