Stocks, Soups, and Sauces Assessment

The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called

• sweating

• blanching

• browning

• shocking

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

• mirepoix

• aromatics

• bouquet garni

• sachet d'epices

Which grand sauce is made from milk and white roux?

• veloute

• bechamel

• hollandaise

• espagnole

Creole sauce is a derivative sauce of

• bechamel

• hollandaise

• brown sauce

• tomato sauce

What thickener is most often made of equal parts cooked flour and fat? (but we use the 60/40 ratio because it is better)

• roux

• liaison

• cornstarch

• beurre manie

A hearty, thick soup made in much the same way as a cream soup, but contains NO cream is a

• broth

• chowder

• chili

• puree

Béchamel is one of five classical sauces called

• derivative sauces

• brown sauces

• mother sauces

• white sauces

When making a brown stock you must do what with the bones?

• blanch

• shock

• roast

• simmer

Sachet d’épices and bouquet garni are known as

• mirepoix

• flower stems

• aromatics

• trimmings

Which liquid is most often used in making stock?

• water

• bouillon

• concasse

• consomme