JOANNE AARON L.

BRUNIO 03-23-21
10- MOLAVE

EXERCISE 1. Direction: Identify the following stocks

and the ingredients in preparing stocks.
1. WHITE STOCK- made from beef or veal bones.
2. BROWN STOCK- made from beef or veal bones that have been
browned in an oven.
3. FISH STOCK- made from fish bones and trimmings left over after
filleting
4. CHICKEN STOCK- made from chicken bones
5. Mirepoix – is the French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks. Basic formula for
Mirepoix – used to flavor white stocks and soups, tomato paste or puree
is often included for brown stock, gravy, stew or soup. 2 parts onion 1
part celery 1 part carrot
6. SEASONING AND SPICES

EXERCISE 2. Direction: Identify the term being referred in each

item below. Write your answer on a separate sheet.
__STOCKS 1. It is a clear, thin liquid flavored by soluble substances extracted
from meat, poultry, and fish; and their bones, and from vegetables and seasonings.
__MIREPOIX 2. It is the French term for the combination of coarsely chopped
onions, carrots and celery used to flavor stocks.
BOUQUET GARNI 3. An assortment of fresh herbs and aromatic ingredients tied in a
bundle with string so it can be removed easily from the stock.
_CONSOMM’E4. A rich, flavorful stock or broth that has been clarified to make
it perfectly clear and transparent.
__CHOWDERS 5. These are hearty soups made from fish, shellfish or vegetables
usually contain milk and potatoes.
__VELOUTES 6. A soup thickened with egg, butter and cream.
___BISQUES 7. These are thickened soups made from shellfish.
__OSHERIKU 8. A Japanese asuki bean soup.
__TONGE SUI 9. It is known as a Chinese soup.
CREAM SOUPS 10. These are soups thickened with roux, beurremanie, liaison or
other thickening agents, plus milk, or cream.

EXERCISE 3. Direction: Write TRUE if the statement is correct, and

FALSE if it is wrong.
FALSE 1. The stock ingredients are boiled starting with hot
water.
FALSE 2. Salt is usually added to a stock, as this causes it to
become too salty, since most stocks are preserved to make soup
and sauces.
TRUE 3. Stocks are simmered gently, with small bubbles at the
bottom but not breaking at the surface.
TRUE 4. Follow the correct procedures for cooling and storing
stock and make sure that any stock you use is flavorful and
wholesome.
TRUE 5. The cooking time for white beef stock is about 8 to 10
hours.
FALSE 6. The cooking time for vegetables Stock is about 1
hour to 2 hours, depending on the specific ingredients and the
size of vegetables cut.
FALSE 7. Broth and bouillon are similar to stock in technique
and in cooking time.
FALSE 8. Clear soups are soups that are thickened to provide a
heavier consistency.
TRUE 9. The first principle is starting with cold water.
FALSE 10. The 5th principle is simmering.

MULTIPLE CHOICE. Read the questions carefully and choose the

letter of the correct answer. Write the letter of the correct answer
in your answer sheets.
1.A
2.B
3.D
4.B
5.D
6.D
7.B
8.A
9.D
10.C

PHOTO GALLERY
- BY: JOANNE AARON L. BRUNIO
DIFFERENT SOUPS

Hot and Sour

Soup (China)
Split Pea Soup
(Canada)

French Onion
Soup (France)

Cock-a-Leekie
Soup (Scotland)

Grilled Chicken
Tortilla Soup With
Tequila Crema
(Mexico)
West African
Banga Soup
(Nigeria)

Miso Soup With

Cod (Japan)

Miso Soup With

Cod (Japan)

Arroz Caldo
(Philippines)
 Kimchi Bacon
Ramen (Korea)

Zurek (Poland)

Dal Soup (India)

Slow Cooker
Moroccan Turkey
Stew (Morocco)

England Clam
Chowder
Italian Wedding
Soup

Spanish Bean
Soup