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