3rd Quarter-QUIZ 1

They are referred to in French as "Fonds de cuisine, or ―the foundation of cooking” 

• soups

• stocks

• sauces

 Made from beef or veal bones.

• white stock

• brown stock

• chicken stock

Made from chicken bones.

• white stock

• brown stock

• chicken stock

Made from beef or veal bones that have been browned in an oven.

• fish stock

• brown stock

• chicken stock

 Made from fish bones and trimmings left over after filleting.

• fish stock

• brown stock

• white stock

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

• mirepoix

• bouquet garni

• seasoning and spices

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

• mirepoix

• bouquet garni

• seasoning and spices

They help dissolve connective tissues, and extract flavor and body from bones.

• mirepoix

• bouguet garni

• acid products

These are based on stocks added with other ingredients for a variety of flavor, consistency, appearance, and aroma. 

• soups

• stocks

• sauces

They are soups that are thickened to provide a heavier consistency.

• clear

• thick

• dessert