ProStart Ch. 17 Soups, Stocks and Sauces Y12ed

The essential part of stock that is as mixture of coarsely chopped onions, carrots and celery

• mirepoix

• aromatics

• sachet d'epices

• boquet garni

What liquid is usually used for making stock?

• Water

• Boullion

• Beef broth

• Chicken broth

Roasting bones to enhance the flavor and color of stock is a process known as

• sweating

• browning

• blanching

• parboiling

The ratio of liquid to flavoring ingredients in vegetable stock is

• 4lb vegetables to 4qt water to yield 1 gal of stock

• 2 lab of vegetables to 4qt water to yield 1 qt of stock

• 11 lb of vegetables to 5 qt water to yield 1 gal of stock

• 8 lb of vegetables to 6qt water to yield 1 gal of stock

After the stock has been stored, it must have the fat removed before it can be used. This is because

• It is easier to heat up stock with no fat

• the fat will ruin the flavor of the stock, turning it rancid

• the fat will make the stock inedible

• fat removal makes the stock clearer and purer, as well as a bit more healthful

Bechamel, veloute, and hollandaise are called

• thickeners

• mother sauces

• derivative sauces

• compound butters

A slurry, a liason, and a roux are all considered to be

• soups

• stocks

• aromatics

• thickeners

What is a mixture of eggs yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

• Slurrry

• Liason

• Hollandaise

• Compound butter

Stocks, broths, and consommes are all what type of soup?

• Clear

• Thick

• Pureed

• Bisque

Thick soups can be thickened with

• cream

• starch

• bouquet garni

• compound butter