Which two types of flavoring bundles are mentioned as used in stock?

Which two types of flavoring bundles are mentioned as used in stock?

• A. Bouquet garni and Sachet depices
• B. Mirepoix and Bouillon
• C. Jus and Stock
• D. Aromatics and Mirepoix

Answer: (C)

Two flavoring bundles used in stock are bouquet garni and sachet d'épices. A bouquet garni is a small bundle of herbs—commonly parsley stems, thyme, bay leaf, and sometimes celery—that’s tied together so it can be lifted out easily after simmering. A sachet d'épices is a little bag (often cheesecloth) containing spices such as peppercorns, cloves, allspice, coriander seeds, and bay leaves; it infuses aroma without leaving loose bits in the stock. Both are added at the start of simmering and removed before straining. Mirepoix provides a vegetable flavor base, while aromatics is a broad term for flavor ingredients in general; neither represents the specific “bundles” used in stock.

Two flavoring bundles used in stock are bouquet garni and sachet d'épices. A bouquet garni is a small bundle of herbs—commonly parsley stems, thyme, bay leaf, and sometimes celery—that’s tied together so it can be lifted out easily after simmering. A sachet d'épices is a little bag (often cheesecloth) containing spices such as peppercorns, cloves, allspice, coriander seeds, and bay leaves; it infuses aroma without leaving loose bits in the stock. Both are added at the start of simmering and removed before straining. Mirepoix provides a vegetable flavor base, while aromatics is a broad term for flavor ingredients in general; neither represents the specific “bundles” used in stock.