Chapter 25: Casseroles, Salads, and Soups

This is a bundle of fresh herbs added to a dish during the cooking process

• bouquet garni

• sachet

• roux

• slurry

This type of dressing must be shaken or stirred to mix ingredients each time it is used

• ranch

• temporary emulsion

• permanent emulsion

• bisque

This is a cream soup made from unthickened milk

• bisque

• reduction

• chowder

• stock soup

This is a cheesecloth bag of dried herbs and whole spices added to a dish during the cooking process

• bouquet garni

• sachet

• consomme

• roux

This is a starch-thickened milk product

• roux

• slurry

• white sauce

• stock soup

This is a food seasoning made from the leaves of plants usually grown in temperate climates

• spice

• herb

• slurry

• consomme

This is a cooked paste of equal parts fat and flour

• roux

• slurry

• white sauce

• chowder

This sauce is made by cooking a flavorful liquid until some of the water has evaporated

• bouillon

• brown stock

• white stock

• reduction

This is a mixture of milk and flour that has been blended until smooth

• roux

• slurry

• white stock

• chowder

This type of dressing uses an emulsifying agent to keep ingredients from separating when left standing

• permanent emulsion

• temporary emulsion

• ranch

• italian dressing