Introduction to Stocks, Soups, and Sauces

A mother sauce made of milk and white roux

• Veloute

• Bechamel

• Hollandaise

• Espagnole

A mother sauce made with stock and a white or blonde roux.

• Bechamel

• Hollandaise

• Veloute

• Espagnole

A thickener made with equal parts fat (butter) and flour.

• liaison

• compound butter

• roux

• puree

The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. Then covering the bones with cold water and making the stock.

• Deglazing

• Degreasing

• Blanching

• Sweating

When you blend or mash the starchy ingredient, such as potatoes, and add it back into the soup, as a method of thickening the soup. This is called

• liaison

• pureeing

• sweating

• blanching

This stock is made by browning the bones first

• Brown stock

• fish fumet

• white stock

• demi-glaze

Clear soups include cream soups and pureed soups

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One way to properly cool stocks is to place in an ice bath and stir frequently.

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When making stock, one of the four ingredients is made of onions, celery, and carrots. What is the French term for this mixture?

• Bouquet Garni

• Sachet d' epices

• Mirepoix

• Aromatics

All sauces are classified as either Grand or Derivative

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