Stocks, Soups, Sauces Review Spring 2019

Which of the following is a highly flavored liquid made by simmering bones, vegetables, and spices?

• fumet

• gelatin

• base

• stock

This is a bundle of fresh herbs tied to a piece of celery, leek, or carrot.

• blancing

• stock

• bouquet garni

• bouillon

What is a combination of two parts chopped onion, one part carrots, and one part celery?

• gelatin

• broth

• mirepoix

• sachet

What is a concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid? We used this in our chicken pot pie sauce to add flavor.

• coagulate

• base

• stock

• mirepoix

What type of water should be used when making a homemade stock?

• hot - nearly boiling

• warm

• it doesn't matter

• cold

A mixture of equal parts flour and fat that is cooked and used to thicken liquids.

• roux

• slurry

• mother sauce

• veloute

A sauce made from a mother sauce.

• emulsion

• father sauce

• derivative sauce

• mirepoix

True or False: Cornstarch can be used to thicken a sauce.

• true

• false

There are five of these in the French Sauce System.

• veloute sauces

• mother sauces

• bechamel sauces

• espagnole sauces

The classic name for a white sauce. We made this type of sauce for scalloped potatoes. It is made from milk and a white roux.

• hollandaise sauce

• espagnole sauce

• veloute sauce

• bechamel sauce