Y 1 U 6 Flash StockSauceSoup Blank next

Y. 1. U 6 Flash Stock/Sauce/Soup

Blank next

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 jellylike 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

The process of eliminating bones or impurities that can cause cloudiness in a stock is called 7

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, coneshaped 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