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1. How do you understand the term mirepoix? What are the ingredients used for it?

2. List down at least 3 ingredients used for each of the following stocks: chicken stocks, fish stocks, white stocks, brown stocks

3. Define stocks. (1 sentence)

4. How will you compare stocks from soup? (3 - 5 sentences)

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Answer:

1.Mirepoix (a French word pronounced “mirror-pwah”) refers to a mixture of diced onions, carrots, and celery.

2.Chicken stock-chicken, water, aromatic

vegetables

Fish Stock-fish bones, heads, and other

trimmings

white stock-unroasted bones and meat

brown stock-the bones of veal or beef that

have been caramelized

3.Stock is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.

4.A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A traditional broth, on the other hand, is the liquid in which meat has been cooked. A broth may be served as-is, in which case it is then officially a soup.

Explanation:

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