ProStart 1 Chapter 17: Stocks, Soups, and Sauces

Thick soups can be thickened with

• clarified butter

• bouquet garni

• stock

• starch

Espagnole is a mother sauce that is made with

• brown stock and brown roux

• tomato and white roux

• cheese and brown stock

• clarified butter and cream

What is a liaison?

• a mixture of olive oil and butter

• a mixture of egg yolk and heavy cream

• a mixture of olive oil and egg yolk

• a mixture of flour and clarified butter

You should avoid boiling

• bouquet garni

• chicken stock

• cream soup

• vegetable stock

Gently simmering bones and/or vegetables will make

• broth

• stock

• mirepoix

• veloute

A beurre manié is

• cornstarch mixed with a cold liquid

• the floating layer fat at the top of stock

• a thick soup served with a crusty bread

• a thickener made of equal parts flour and soft, whole butter

Which of the following is NOT a small sauce that comes from Béchamel?

• Cheddar cheese

• Soubise

• Béarnaise

• Cream

To release flavor more quickly when liquid is added, you should first do this to the bones of the stock

• sweat

• roast

• boil

• raft

Which of the following is NOT a small sauce that come from chicken velouté?

• Mushroom

• Supreme

• Hungarian

• Allemande

What is the ratio of liquid to flavoring ingredients in vegetable stock?

• 4 lb vegetables, 6 qt water

• 4 lb vegetables, 4 qt of water

• 8 lb vegetables, 8 cups water

• 8 lb vegetables, 1 gallon water