Sauces, Soups, and Stocks Vocab Review - Fall 2020

A flavorful liquid made by simmering bones and/or vegetables. Acts as a base for many soups and sauces.

• Stock

• Mother Sauce

• Au Jus

Which of the following is considered the chef's "building blocks"?

• Stock

• Soup

• Sauce

Mixture of coarsely chopped onions, carrots, and celery.

• Roux

• Mirepoix

• Aromatic

A process chefs can use when preparing bones for stock to reduce the impurities in the final product.

• Blanching

• Mirepoix

• Beurre Manie

The 5 sauces that are the base for most other sauces.

• Mother Sauces

• Daughter Sauces

• American Sauces

Bechamel, Veloute, Espagnole, Tomato, and Hollandaise are the 5 ______ sauces.

• mother

• daughter

• American

Made from brown stock and brown roux.

• Espagnole Sauce

• Veloute Sauce

• Hollandaise Sauce

Made of equal parts cooked flour and fat.

• Roux

• Slurry

• Beurre Manie

Made from milk and white roux.

• Bechamel Sauce

• Veloute Sauce

• Hollandaise Sauce

Made from stock and white or blond roux.

• Veloute Sauce

• Hollandaise Sauce

• Espagnole Sauce