Podcast
Questions and Answers
What is the key ingredient in the foundation of cooking, mentioned in the document?
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?
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?
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?
According to the document, what is the primary purpose of sauces?
Which of the following is NOT mentioned as a type of stock in the document?
Which of the following is NOT mentioned as a type of stock in the document?
Flashcards
Stocks
Stocks
The base liquid used in cooking made by simmering bones and aromatics.
Types of soups
Types of soups
Classifications of soups, including clear and thick varieties.
Clear soups
Clear soups
Soups made primarily from strained stock without thickening agents.
Thick soups
Thick soups
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Basic sauces
Basic sauces
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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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