Stocks, Soups, and Sauces

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

• aromatics.
• mirepoix.
• bouquet garni.
• sachet d’épices.

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

• aromatics.
• mirepoix.
• bouquet garni.
• sachet d’épices.

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

• sauce.
• soup.
• stock.
• ragout

Which is a highly flavored type of stock made with fish bones?

• Fumet
• Glace
• Remouillage
• Court Bouillon

The process of removing fat that has cooled and hardened from the surface of the stock is called

• scraping.
• blanching.
• skimming.
• degreasing.

A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a

• soup.
• sauce.
• stock.
• glaze

Which grand sauce is made from milk and white roux?

• Velouté
• Béchamel
• Hollandaise
• Espagnole

What thickener is made of equal parts cooked flour and fat?

• Roux
• Liaison
• Cornstarch
• Beurre manié

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

• roux.
• liaison.
• cornstarch.
• beurre manié.

A mixture of egg yolks and heavy cream, often used to finish some sauces, is called

• roux.
• slurry.
• liaison.
• cornstarch.