Stocks, Sauces. and Soups flashcards

Front

What is a roux?

Back

Equal parts flour and fat

Front

What is a mirepoix?

Back

50% Onions, 25% Celery, 25% Carrots

Front

What is a flavored liquid that is used for the base of great soups and sauces?

Back

Stock

Front

What are the 4 kinds of stock?

Back

Meat, chicken, fish, vegetable

Front

To make a white stock, what do you do to the bones?

Back

Simmer the bones

Front

To make a brown stock what do you do to the bones and mirepoix?

Back

Roast the bones and mirepoix

Front

What are the types of roux? Options: Brown, red, orange, white; White, blond, brown; Vegetable, beef, chicken

Back

White, blond, brown

Front

To make a remoulage you _________ the stock.

Back

add more liquid, aromatics, mirepoix and re-simmer the bones for a second broth

Front

To ________ a stock, you skim the fat during cooking, then chill it overnight and skim the hard fat again.

Back

Degrease

Front

A slurry is:

Back

A thickening agent of starch and water