Stocks, Soups, and Broths Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Stocks, Soups, and Broths flashcards as text
What is the purpose of adding an acid (such as vinegar) when making bone broth?
Answer: To help extract minerals and collagen from the bones
A small amount of acid helps break down the connective tissue in bones, releasing more collagen, gelatin, and minerals into the broth.
What does it mean to 'reduce' a stock or sauce?
Answer: To simmer it uncovered so water evaporates, concentrating flavor and thickening texture
Reduction removes water through evaporation, intensifying the flavor and increasing the viscosity of a stock or sauce.
Which thickening method involves whisking butter into a warm sauce at the end of cooking?
Answer: Monter au beurre
Monter au beurre (mounting with butter) adds richness and a glossy sheen to a sauce by whisking cold butter into it just before serving.
What is a 'liaison' in classic French cooking?
Answer: A thickener and enricher made from egg yolks and heavy cream
A liaison is a mixture of egg yolks and cream stirred into a sauce or soup off the heat to thicken and enrich it without curdling.
How should hot stock be cooled safely before refrigerating, according to food safety guidelines?
Answer: Cool to below 70°F within 2 hours using an ice bath, then refrigerate
The USDA two-stage cooling method requires reducing temperature from 135°F to 70°F within 2 hours to prevent bacterial growth in the danger zone.
What type of soup is gazpacho?
Answer: A cold, uncooked tomato-based blended soup
Gazpacho is a traditional Spanish cold soup made by blending raw tomatoes, cucumbers, peppers, garlic, olive oil, and vinegar without any cooking.