FCCLA Culinary Arts Practice Test

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What does bouillon refer to?

A solid food product

A broth or soup

Bouillon refers to a broth or soup that is typically made by simmering meat, vegetables, and sometimes bones in water. This process extracts flavors and nutrients, resulting in a clear liquid used as a base for soups, sauces, or many other dishes. The term originally comes from the French word for "boil," highlighting the method of preparation.

In culinary contexts, bouillon can also refer to the dehydrated cubes or powders that are commonly used as flavor enhancers when making broth or soup. When rehydrated in boiling water, they provide a quick and convenient way to achieve a rich flavor without having to cook the ingredients from scratch, which further emphasizes its role as a base in cooking. This is why the definition of bouillon aligns most closely with the concept of broth or soup.

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A type of vegetable stock

A bread-based dish

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