ProStart 1 : ed.1 - stock, sauces, soups

Front

Stock is made from which main ingredient?

Back

bones and water

Front

A highly flavored stock made from fish bones is called

Back

fumet

Front

when stock is reduced (water is evaporated) thus concentrating the flavors, is called a

Back

glace

Front

The chef that specializes in sauce making would be called a

Back

saucier

Front

Which soup is considered a "thick" soup? Options: vegetable, consomme, bouillion, cream

Back

cream

Front

What is used to makes brown stock? Options: blanched bones, roasted bones, bones and gravy master, sauteed bones

Back

roasted bones

Front

What technique causes bones and mirepoix to release flavor more quickly?

Back

sweating

Front

A liaison of eggs and heavy cream is used to

Back

finish sauce to give more body

Front

This is a picture of ...

Back

onion brule

Front

When a soup is thickened by the main ingredient it would be called a

Back

puree soup