Y.1.U6 FlashStock/Sauce/Soup

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A French word that refers to the mixture of coarsely chopped onions, carrots, and celery

that provides a flavor base for stock is

1

mirepoix.

1

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is

an example of

2

bouquet garni.

2

A flavorful liquid made by gently simmering bones and/or vegetables is a

3

stock.

3

Which is a highly flavored type of stock made with fish bones?

4

Fumet

4

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish

stock, is a

5

glace.

5

A rich, lightly reduced stock used as a sauce for roasted meats is called

6

jus.

6

7

The process of eliminating bones or

impurities that can cause cloudiness in a stock is

called

blanching.

7

What causes bone and mirepoix to release flavor more quickly when liquid is

added?

8

Sweating

8

Frozen stock can be held for __________ month(s).

9

3

9

The process of removing fat that has cooled and hardened from the surface of the stock is called

10

degreasing.

10

A liquid or semisolid product that adds flavor, moisture, and visual

appeal to another dish is a

11

sauce.

11

Which grand sauce is made from milk and white roux?

12

Béchamel

12

A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called

13

demi-glaze.

13

Creole is a derivative sauce of

14

tomato sauce.

14

What thickener is made of equal parts cooked flour and

fat?

15

Roux

15

A thickener made of equal parts flour and soft, whole butter is

16

beurre manié.

16

A mixture of egg yolks and heavy cream, often used to

finish some sauces, is called

17

liaison.

17

A cold mixture of fresh herbs, spices, fruits, and/or

vegetables is called

18

salsa.

18

A sauce made from the juices of cooked meat and brown stock is

19

jus-lié.*

*(thickening stock or juices with a slurry of cornstarch or arrowroot)

19

A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid

ingredients is a

20

China cap.

20

A rich, flavorful broth or stock that has been clarified is

21

consommé.

21

Which kind of soup is thickened by the starch of the main ingredient, such

as potatoes, rather than an added starch, such as roux?

22

Purée

22

A hearty, thick soup made in much the same way as a

cream soup is a

23

chowder.

23

Béchamel sauce is a __________ sauce.

24

grand

24

A stock should be cooled to which temperature to ensure

its safety?

25

35°F

25

A liaison is a thickener made from a mixture of

26

cream and egg yolks.

26

Sachet d’épices and bouquet garni are known as

27

aromatics.

27

Which liquid is most often used in making stock?

28

Water

28

Which is an example of a clear soup?

29

Minestrone

29

Which thickener is most often used in basic cream

soup?

30

Roux

30

The five grand sauces are known as mother sauces because they

are

31

used to create many other sauces.

31

The wringing method is used to _________ a sauce.

32

strain

32

Which grand sauce is made from veal, chicken, or fish stock and a white or blond

roux?

33

Velouté

33

The two main ingredients of béchamel are

34

milk and white roux.

34

Cream soups should never be

35

boiled.

35

Which is usually a main ingredient in a bisque?

36

Shellfish

36

The correct mixture of mirepoix is

37

50 percent onion, 25 percent celery, 25 percent carrot.

37

Brown stock and brown roux are used to make which grand sauce?

38

Espagnole

38

Which sauce is the base for béarnaise?

39

Hollandaise

39

Which stock is made by simmering poultry, beef, veal, or game bones

that have been browned first?

40

Brown

40