How to Make Broth

1. Broths differ from stocks because they are made with:

• a)  bones.
• b)  meat on the bone.
• c)  less water.

2. Broths cannot be used in the same manner as stocks.

• a)  True
• b)  False

3. When making broth, the leftover meat:

• a)  cannot be used and should be discarded.
• b)  can be used to fill pasta and dumplings.
• c)  can be used in soups.
• d)  both b) and c).

4. Broths can be made white or dark.

• a)  True
• b)  False

5. The process of making a broth produces a flavorful liquid and a cooked meat at the same time.

• a)  True
• b)  False

6. When making broth, the process of blanching the meat and bones is essential.

• a)  True
• b)  False

7. When making chicken broth with bone-in chicken breasts and bone-in thighs, the _______ need to be removed from the broth before the _______.

• a)  breasts / thighs
• b)  thighs / breasts

8. When making broth with tough cuts of meat that contain plenty of connective tissue and fat, the meat should be cooked until it is tender and falling off the bone.

• a)  True
• b)  False

9. To extract the most flavor, which is the best broth making process?

• a)  meat is cooked through – meat is removed from the bones – bones are discarded
• b)  meat is cooked through – meat is removed from the bones – meat is returned to broth
• c)  meat is cooked through – meat is removed from the bones – bones are returned to the broth