Cooking Lessons Stocks, Soups, and Broths 1

Question 1

What is the primary difference between a stock and a broth?

Accepted Answer

Stock is made from bones for collagen; broth is made from meat and is seasoned

Answer

Stock is made with vegetables only; broth uses meat

Answer

Stock is always brown; broth is always white

Answer

Stock requires roasting; broth does not

Question 2

What is a mirepoix?

Accepted Answer

A classic aromatic base of onion, carrot, and celery

Answer

A thickening agent made from flour and butter

Answer

A type of French broth made with white wine

Answer

A garnish added to finished soups

Question 3

What technique is used to make a brown stock versus a white stock?

Accepted Answer

Brown stock roasts bones before simmering; white stock uses raw bones

Answer

Brown stock uses veal; white stock uses chicken

Answer

Brown stock is simmered longer than white stock

Answer

Brown stock uses red wine; white stock uses white wine

Question 4

Why should stock never be boiled vigorously during cooking?

Accepted Answer

It causes fat and impurities to emulsify into the liquid, making it cloudy

Answer

It destroys the collagen

Answer

It prevents vegetables from softening

Answer

It burns the aromatics

Question 5

What is 'skimming' in stock-making?

Accepted Answer

Removing fat and gray foam (scum) that rises to the surface

Answer

Straining the finished stock through a fine mesh

Answer

Adding salt in increments throughout cooking

Answer

Reducing the stock to concentrate flavor

Question 6

Which of the following best describes a 'bouquet garni'?

Accepted Answer

A bundle of herbs and aromatics tied together or in cheesecloth for easy removal

Answer

A garnish of fresh herbs placed on a finished dish

Answer

A mix of dried spices stirred directly into a stock

Answer

A reduction of wine and herbs used to finish a sauce