Pretest

Read the sentences carefully. Choose the correct answer.

A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body, and nutrients

• stock

• soup

• mirepoix

• acid products

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

• acid products

• bouquet garni

• mirepoix

• bones

Helps dissolve connective tissues, and extract flavor and body from bones.

• mirepoix

• bouquet garni

• spices and seasonings

• acid products

Assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.

• bouquet garni

• bones

• mirepoix

• spices and seasoning

May be used in stocks if they are clear, wholesome, and appropriate to the stock being made.

• bones

• vegetables

• scraps and left-overs

• water

Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork.

• acid products

• mirepoix

• bones

• scraps and left-over

It is made with blanched veal or beef bones, along with mirepoix.

• brown stock

• chicken stock

• fish stock

• white stock

This is made with chicken bones along with mirepoix.

• chicken sauce

• chicken soup

• chicken stock

• chicken curry

It is made from beef or veal bones that have been browned in an oven.

• white stock

• brown stock

• veal stock

• bone stock

Answer explanation

great!

It is made with fish bones, along with a mirepoix.

• fish sauce

• fish soup

• fish stock

• fish fillet