Soups Stews & Sauces TEST Review

The flavorful liquid made by simmering meat, poultry, fish, animal bones, or vegetables in water

• Broth

• Stock

• Au Jus

• Sauce

A rich cream soup that uses shellfish as the base

• Stew

• Bisque

• Bullion

• Au Jus

The natural meat juices unthickened and skimmed of fat

• Bullion

• Reduction

• Sauce

• Au Jus

A flavored liquid that is often thickened and is served to enhance the flavor of another food 

• Soup

• Stew

• Sauce

• Bisque

 Any dish prepared by stewing or simmers pieces of food in a tightly covered pan

• Bisque

• Stew

• Soup

• Sauce

the process of simmering an uncovered mixture until some of the liquid evaporates

• Au Jus

• Reduction

• Bisque

• Gelatinization

A flavorful liquid made with vegetables & sometimes animal bones, but never meat A flavorful liquid made with vegetables & sometimes animal bones, but never meat 

• Broth

• Stock

• Bisque

• Bullion

Concentrated stock in a solid form

• Reduction

• Broth

• Bullion

• Au Jus

A dish made by cooking solid foods in a liquid

• Stock

• Stew

• Soup

• Bisque

The chemical process that takes place as starch thickens

• Bisque

• Starching

• Gelatinization

• Reduction