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 ___________.

Consomme should be completely __________.

If the proper ratio of flavoring ingredient to liquid has not been observed, the broth will have a __________.

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

For soups that has become too thick, __________ or appropriate flavor stock or broth may be added in small amounts until the proper consistency is reached.

Cold sauces are blended from many different food, the most popular is mayonnaise.

Which leading or mother sauce is paired incorrectly with its liquid ingredient?

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

This sauce can be made with veal, chicken, or fish bone plus white or blond roux.

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele?