Stocks, Sauces & Soups Flashcard

Front

What are the four simple ingredients used to make stocks?

Back

Bones, mirepoix, sachet, and water

Front

What type of bones are preferred for making beef or veal stock?

Back

Knuckle or joint bones

Front

What type of vegetables should be avoided when making vegetable stocks? Options: Potatoes, beets, spinach; Mushrooms, leeks, parsnips; Collard greens, broccoli, cauliflower; Carrots, onions, celery, tomatoes

Back

Potatoes, beets, spinach

Front

What is the purpose of blanching the bones before making stock?

Back

To remove impurities from the bones

Front

Which method is used to treat the bones when making a brown beef stock?

Back

Roasting

Front

What is the traditional French mirepoix made of?

Back

Onions, carrots, celery

Front

What is the purpose of a sachet d'epice in a stock recipe?

Back

To add additional flavors

Front

How long does it generally take to cook a chicken stock?

Back

3-5 hours

Front

What is the primary thickening agent used in a sauce Bechamel? Options: Slurry, Roux, Reduction, Beurre manie

Back

Roux

Front

What is the classic seasoning for a sauce Bechamel? Options: Salt, paprika, garlic powder; Salt, black pepper, cumin; Salt, red pepper flakes, oregano; Salt, white pepper, nutmeg

Back

Salt, white pepper, nutmeg