The most common use for stock is to enhance the flavor and consistency of one of the oldest, most treasured types of food, simply known as:
(1 point)
Responses
garum.
garum.
chili.
chili.
stew.
stew.
soup.
soup.
What term refers to a savory liquid with a water base that has been simmered with bones, meat, veggies, and seasoning to create a lovely soup for sipping or to be used to build up a thicker soup, stew, or sauce like gravy?
(1 point)
Responses
collagen
collagen
garum
garum
bouillon
bouillon
pincage
bouillon
What food starch is a mixture of flour and water that has been combined well before being added to a liquid and can act as a thickening agent or to tone down the flavors being created in food?
(1 point)
Responses
garum
garum
collagen
collagen
gelatin
gelatin
whitewash
whitewash
Richard is making a stock to use in his famous chicken soup recipe. He has put all of his ingredients into a pot, covered them with water, and brought it to a boil. What should be done next?
(1 point)
Responses
add plenty of salt, pepper, and flour
add plenty of salt, pepper, and flour
immediately reduce the heat
immediately reduce the heat
maintain boil for one hour
maintain boil for one hour
remove from heat completely