A) Stew B) Stock C) Consommé D) Bouillon
A) Frying meat in a pan B) Boiling meat in oil C) Simmering meat, fish, or vegetables in water D) Steaming vegetables in wine
A) Late 19th century B) Mid 18th century C) Early 20th century D) Early 21st century
A) James Beard B) Auguste Escoffier C) Julia Child D) Gordon Ramsay
A) Cream B) Bones C) Cornstarch D) Flour
A) It is heavily salted B) It is left unseasoned C) It is seasoned with herbs D) It is seasoned with vinegar
A) Aberaeron Broth B) Canja de galinha C) Rosół D) Court-bouillon
A) Small meat B) Clear soup C) Short broth D) Fast cook
A) Poaching fish B) Flavoring vegetables C) Creating stew D) Making gravy
A) A type of gravy B) A thick gelatinous stock C) A soup with solid pieces of meat and vegetables D) A pure liquid broth
A) Portugal B) Poland C) Wales D) French Guiana
A) French fish soups B) Creamy Portuguese broths C) Clear Polish soups D) Thick Welsh stews
A) Portuguese-speaking countries B) Poland C) France D) Wales
A) Broth is never made of meat B) Stock is cooked longer than broth C) Stock is always made of fish D) Broth is cooked longer than stock
A) Dehydrated bouillon cubes B) Canned vegetable puree C) Fresh meat extracts D) Frozen concentrated broth |