Sauces, Soups, and Stocks Vocab Review - Fall 2020

Front

A flavorful liquid made by simmering bones/vegetables; base for soups/sauces.

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Stock

Front

Chef's "building blocks"?

Back

Stock

Front

Mixture of chopped onions, carrots, and celery.

Back

Mirepoix

Front

Process chefs use to prepare bones for stock, reducing impurities.

Back

Blanching

Front

5 base sauces for other sauces.

Back

Mother Sauces

Front

Bechamel, Veloute, Espagnole, Tomato, and Hollandaise are the 5 ______ sauces.

Back

mother

Front

Made from brown stock and brown roux.

Back

Espagnole Sauce

Front

Equal parts cooked flour and fat.

Back

Roux

Front

Made from milk and white roux.

Back

Bechamel Sauce

Front

Made from stock and white or blond roux.

Back

Veloute Sauce