Stocks, Soups, and Sauces

A stock 'reduction', taking on a jelly-like consistency as it cools.

• Remouillage
• White
• Bouillon
• Glace or Demi-glace

A clear, pale liquid made by simmering poultry or fish bones

• Remouillage
• White
• Bouillon
• Glace or Demi-glace

Made from bones that have already been cooked in another food preparation, resulting in a weak-flavor

• Remouillage
• White
• Bouillon
• Glace or Demi-glace

Made from simmering meat or vegetables

• Remouillage
• White
• Bouillon
• Glace or Demi-glace

A very aromatic vegetable broth, used for poaching fish or vegetables

• Brown
• Fumet
• Court Bouillon

A very flavorful, light-colored stock made from fish bones

• Brown
• Fumet
• Court Bouillon

An amber-colored liquid made by browning and then simmering poultry, beef, veal or game bones.

• Brown
• Fumet
• Court Bouillon

Bones must be 'prepared' for making stock. Which one of the following is NOT one of the 3 methods of preparation?

• browning
• sweating
• blanching
• stewing

Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. The correct term for this is:

• mirepoix
• sachet d’épices
• bouquet garni
• oignon brûle

There are 5 ‘grand sauces’.  What is another name for a ‘grand sauce’?

• Big
• Father
• Mother
• Derivative