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Book 3: Vocabulary Practice 1 and 2
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It is a substance that flows freely but has constant volume, having a consistency like that of water and oil. In cooking, examples are broth and stack.
Liquid
It is a flavourful base made from fish bones, heads, and other trimmings, that provides the base for many dishes such as chowder and paella.
Fish Stock
It means to remove or take out, especially by effort or force. In cooking, it can be done by simmering.
Extract
What is the base ingredient in making stock?
Bones
It is something made from raw materials by hand or by machinery
Manufactured
I used the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. What stock am I making?
Chicken Stock
It is made by boiling bones or cartilage in water for many hours, which allows the bone marrow and collagen to be released.
Stock
it is traditionally made by simmering meat in water, often with vegetables and herbs.
Broth
It means that something is made at home and not bought from a store.
Home-made
True of False: Bisque is an example of clear soup.
False. Bisque is an example of thick soup.
This soup is thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients.
Thick Soup
It is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Stew
The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock. This is usually accomplished by skimming the surface of the liquid as it is heated.
Clarification
It is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
Consommé
It a soup that is made by simmering vegetables or meat without thickeners or dairy products in a liquid until all the flavors are released.
Clear Soup
It is a rich soup typically containing fish, clams, or corn with potatoes and onions.
Chowder
It is a thin soup or stock made by stewing meat, fish, or vegetables in water.
Bouillon
It is a food which has been crushed or beaten so that it forms a thick, creamy, smooth liquid.
Puree
These are foods that remain unused or unconsumed during a meal.
Leftovers
True or False: Soup is flavourful liquid used in the preparation of sauces and stews, derived by gently simmering various ingredients in water.
False. STOCK is the correct term, not soup.
It is a type of soup that is prepared using cream, light cream, or milk as a key ingredient.
Cream Soup
It is a stock made from beef (as from beef seared to give color) or from a mixture of meats including beef.
Brown Stock
It is a liquid dish, typically savoury and made by boiling meat, fish, or vegetables in stock or water.
Soup
It is a pot in which soup stock is prepared.
Stockpot
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