Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
6
Loading
15
×
may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
Scraps and left over
Oops!
Check
Okay!
Check
15
×
assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
Bouquet garni
Oops!
Check
Okay!
Check
15
×
is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
Mirepoix
Oops!
Check
Okay!
Check
15
×
It helps dissolve connective tissues, and extract flavor and body from bones.
acid products
Oops!
Check
Okay!
Check
×
banana
Go to last place!
Oops!
×
star
Double points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 10 points!
Oops!
15
×
Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork
bones
Oops!
Check
Okay!
Check
×
Restart
Review
Join for Free
;
Your experience on this site will be improved by allowing cookies.
Allow cookies