Soups stocks and sauces

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

• Stock

• Sauce

• Soup

• Roux

What is a small cheesecloth bag containing herbs and spices?

• mire poix

• bouquet garni

• roux

• strainer

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

• roux

• stock

• mire poix

• mise en place

What is a mixture of flour and fat used to thicken liquids?

• Sauce

• Stock

• Roux

• Soup

What are the five sauces that are used to produce other sauces

• Father Sauce

• Mother Sauce

• Sister Sauce

• Brother Sauce

What is the classic name for white sauce?

• Mother Sauce

• Tomato Sauce

• Veloute Sauce

• Bechamel Sauce

What is it called when you concentrate the liquid and intensify the flavor by cooking?

• Roux

• Glaze

• Incorporation

• Reduction

What is a stock made from roasted bones, meat and vegetables?

• White Stock

• Broth

• Brown Stock

• Soup

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

• Glaze

• Sauce

• Stock

• Water

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Broth

• Consommé‘

• Vegetable Soup

• None of the above