After the stock has been stored, it must be degreased before it can be used. Why do you need to do the process?

• It is easier to heat up degreased stock

• The grease will ruin the flavor of stock, turning it rancid

• Degreasing makes it clearer and purer, while also removing fat

• All the fat must be skimmed off the stock for it to be healthy

Roasting bones to enhance the flavor and color of stock is a process known as?

• Blanching

• Browning

• Sweating

• Parboiling

Which of the following French word refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock?

• Bouillon

• Bouquet Garni

• Mirepoix

• Mise en place

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of___________.

• Aromatics

• Bouillon

• Bouquet Garni

• Mirepoix

A flavorful liquid made by gently simmering bones and/or vegetables is a___________.

• Sauce

• Slurry

• Soup

• Stock