Ch 17 Stocks, Soups and Stocks

Front

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

Back

stock

Front

The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called

Back

blanching.

Front

Cornstarch mixed with a cold liquid is called a

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slurry.

Front

Meats served with their own juices are

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au jus

Front

Which grand sauce is made from milk and white roux?

Back

Béchamel

Front

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

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beurre manié.

Front

Which thickener is most often used in chowders?

Back

Cornstarch

Front

the essential part of stock that is a mixture of coursely chopped onions, carrots, and celery is called

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mirepoix

Front

What liquid is usually used for making stock? Options: chicken broth, Boullion, beef broth, water

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water

Front

roasting bones to enhance the flavor and color of stock is a process known as

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browning