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When making a vegetable soup, it is important to remember to _______.

Which of the following is not an ingredient used to clarify a stock?

Consomme is a strong, clear broth or stock of the quality that has been enriched be simmering gently with a combination of lean chopped meat such as ___________.

Which of the following soups is most like a stew ?

       To reduce a red wine reduction au sec means to reduce it until it is __________.

A good consomme should be perfectly clear, rich-tasting, and aromatic, and should have a distinct flavor of the __________.

Which set of words completes the following sentence correctly? If you want to make __________ sauce, you should begin with __________ sauce.

       Flavored oils should be refrigerated because

Consomme must simmer uncovered when being clarified

            Which of the following is not one of the three main categories of ingredients of a sauce?