Stocks, Soups, & Sauces
Authored by Jennifer Boyum
Hospitality and Catering
12th Grade
Used 20+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A flavorful liquid that is the base of other liquids.
Stock
Soup
Sauce
Poridge
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The Nourishing Element is..
Mirepoix
Bones/Meat
Herbs
Water
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Onions, Carrot, & Celery
Mirepoix
Hollandaise
Veloute
Tourne
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Bouquet Garni
Onions, Carrot, & Celery
Herbs & Spices
Flowers
Nourishing Element
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Made from white meat or light bones
White Stock
Brown Stock
Fumet
Vegetalbe Stock
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Made from Beef Bones typically
Brown Stock
White Stock
Fumet
Vegetable Stock
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A stock made from fish or shellfish
Fumet
White Stock
Brown Stock
Vegetable Stock
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