Stocks, Soups,And Sauces

Question 1

•Are often called the chef’s building blocks because they form the base for many soups and stocks

Answer 1

Stocks

Question 2

•A flavourful liquid made by gentle simmering bones and/or vegetables in a liquid to extract their flavor,aroma,color,body and nutrients.

Answer 2

A STOCK IS…

Question 3

Types of Stock

Answer 3

White Stock
Brown Stock
Fumet
Court Bouillon
Glace
Remouillage
Bouillon

Question 4

The Four Essential Parts of a Stock Are:

Answer 4

Mirepoix
Aromatics
Liquid
Major Flavoring Ingredients

Question 5

Bones For Stock Are Prepared By:

Answer 5

Blanching
Browning
Sweating

Question 6

What Four qualities Are Stocks Evaluated On?

Answer 6

1.Flavor
2.Color
3.Aroma
4.Clarity

Question 7

Cooling and Storing Stock

Answer 7

•Put the stockpot in the ice-bath and stir often.When cool.place in the refrigerator.

•Break down the large amounts of stock into smaller amounts.
Place stock in small containers in the refrigerator.
Stir occasionally

Question 8

Which Soups Are Clear And Which Soups Are Thick?
Consomme
Bisque
Broth
Cream
Puree

Answer 8

Clear soup
Thick soup
Clear soup
Thick soup
Thick soup

Question 9

From Which Country Does Each Specialty Soup Originate?
Borscht
Gazpacho
Gumbo
Minestrone
Vichyssoise

Answer 9

Russian
Spain
Louisiana
Italy
France

Question 10

Cooling And Finishing Techniques

Answer 10

Removes surface fat from soup before service.
Blot with strips of un-waxed brown butcher paper to eliminate unwanted fat.
Soups should be garnished just before service.