Soup & Stock Mastery

Froggy Jumps

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About this activity

Learn temps and techniques

Created by

Jasmin Mosqueda

Philippines

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1	Jasmin Mosqueda July 21, 2026	% 100	01:30

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Froggy Jumps Soup & Stock MasteryOnline version Learn temps and techniques by Jasmin Mosqueda 1 What is the primary base of a classic stock? a Bones or bones and mirepoix b Tomatoes and dairy c Rice and herbs 2 Which simmering time best suits a clear chicken stock? a 24 hours b About 4-6 hours c 15-30 minutes 3 What is mirepoix used for in stocks and soups? a To add flavor and aroma b To thicken the liquid c To color the broth 4 Which type of stock is typically used as a base for seafood dishes? a Beef stock b Vegetable stock c Fish stock (fumet) 5 Which ingredient is essential for clarifying a stock? a Bread b Bay leaves c Egg whites (raft) 6 What is a bouillon in relation to stock? a A raw meat mix b A thickened sauce c A seasoned, clear broth 7 Which bones are common for beef stock? a Veal chops b Knuckle, shank, and marrow bones c Bone-in ribeye 8 Which vegetables should be avoided in stocks for a clean flavor? a Carrots and onions b Leeks and celery c Strong-scented vegetables (overly potent) 9 What method reduces cloudiness in stock? a Boil rapidly b Add flour c Simmer gently and skim often 10 Which herb is commonly tied in a bouquet garni for stocks? a Basil only b Parsley, thyme, bay leaf c Sage and rosemary only

Froggy Jumps

Soup & Stock MasteryOnline version

Learn temps and techniques

by Jasmin Mosqueda

What is the primary base of a classic stock?

Bones or bones and mirepoix

Tomatoes and dairy

Rice and herbs

Which simmering time best suits a clear chicken stock?

24 hours

About 4-6 hours

15-30 minutes

What is mirepoix used for in stocks and soups?

To add flavor and aroma

To thicken the liquid

To color the broth

Which type of stock is typically used as a base for seafood dishes?

Beef stock

Vegetable stock

Fish stock (fumet)

Which ingredient is essential for clarifying a stock?

Bread

Bay leaves

Egg whites (raft)

What is a bouillon in relation to stock?

A raw meat mix

A thickened sauce

A seasoned, clear broth

Which bones are common for beef stock?

Veal chops

Knuckle, shank, and marrow bones

Bone-in ribeye

Which vegetables should be avoided in stocks for a clean flavor?

Carrots and onions

Leeks and celery

Strong-scented vegetables (overly potent)

What method reduces cloudiness in stock?

Boil rapidly

Add flour

Simmer gently and skim often

Which herb is commonly tied in a bouquet garni for stocks?

Basil only

Parsley, thyme, bay leaf

Sage and rosemary only

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Soup & Stock Mastery

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Froggy Jumps

Soup & Stock MasteryOnline version

by Jasmin Mosqueda

What is the primary base of a classic stock?

Which simmering time best suits a clear chicken stock?

What is mirepoix used for in stocks and soups?

Which type of stock is typically used as a base for seafood dishes?

Which ingredient is essential for clarifying a stock?

What is a bouillon in relation to stock?

Which bones are common for beef stock?

Which vegetables should be avoided in stocks for a clean flavor?

What method reduces cloudiness in stock?

Which herb is commonly tied in a bouquet garni for stocks?

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