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Culinary Fundamentals: Stocks and Soups

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Questions and Answers

What is the key ingredient in the foundation of cooking, mentioned in the document?

Bones (correct)

Vegetables

Aromatics

Spices

What type of soup is specifically mentioned as being made from stock?

Chilled soups

Clear soups (correct)

Cream soups

Thick soups

What is used to thicken certain types of soups, as described in the document?

Milk

Flour

Broth

Roux (correct)

According to the document, what is the primary purpose of sauces?

<p>Enhance flavor (B)</p> Signup and view all the answers

Which of the following is NOT mentioned as a type of stock in the document?

<p>Fish stock (A)</p> Signup and view all the answers

Flashcards

Stocks

The base liquid used in cooking made by simmering bones and aromatics.

Types of soups

Classifications of soups, including clear and thick varieties.

Clear soups

Soups made primarily from strained stock without thickening agents.

Thick soups

Soups that are thickened using agents like roux or pureed ingredients.

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Basic sauces

Essential sauces that enhance the flavor of meats and vegetables.

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Study Notes

Stocks

Stocks are fundamental to cooking.
Stocks are made by simmering bones and aromatics.

Types of Stocks

Different types of stocks exist.

Soups

Soups are categorized.
Clear soups are made from stock.
Thick soups are thickened with agents like roux.

Sauces

Basic sauces have functions for meat and vegetables.
Different types of basic sauces exist.

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Description

Explore the basics of stocks, soups, and sauces in this culinary quiz. Understand the different types of stocks and how they contribute to the preparation of various soups and sauces. Whether you're a novice cook or looking to refine your skills, this quiz will test your knowledge of essential cooking techniques.