Foundations One Ch. 17 "Stocks"

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

• aromatics.

• mirepoix.

• bouquet garni.

• sachet d’épices.

Sachet d’épices and bouquet garni are known as

• mirepoix.

• flower stems.

• aromatics.

• trimmings.

Bordelaise, lyonnaise, and béarnaise are all

• thickeners

• roux

• derivative sauces.

• compound butters.

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

• aromatics

• mirepoix

• bouquet garni

• sachet d’épices.

A flavorful liquid made by gently simmering bones and/or vegetables is a

• Sauce

• soup

• stock

• ragout

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a

• jus

• glace

• remouillage

• court bouillon.

Which grand sauce is made from milk and white roux?

• Velouté

• Béchamel

• Hollandaise

A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called

• velouté.

• béchamel.

• demi-glace.

A thickener made of equal parts flour and soft, whole butter is

• roux

• liaison

• cornstarch.

• beurre manié.

A mixture of egg yolks and heavy cream, often used to finish some sauces, is called

• roux

• slurry

• liaison

• cornstarch