Stocks And Sauces

A type of fish stock that has been reduced by 50%.

• brown stock

• vegetable stock

• white stock

• fumet

• fish stock

A mix of coarsely chopped vegetables and herbs.

• mise en place

• sachet

• mirepoix

• bouquet garni

• crudite

A combination of fresh herbs and vegetables, bundled together.

• mirepoix

• nourishing element

• fond

• puree

• bouquet garni

A food that has been mashed, strained, or finely chopped into a smooth pulp.

• chinois

• puree

• mirepoix

• fond

• roux

Equal parts of fat and flour by weight, cooked to a paste the texture of wet sand.

• compound butter

• roux

• sauce

• stock

• mirepoix

A sauce made from a fruit or vegetable puree.

• salsa

• gravy

• relish

• hollandaise

• coulis

A sauce that may be cooked or pickled in a seasoned solution of vinegar or in brine.

• salsa

• gravy

• relish

• hollandaise

• coulis

Flour, arrowroot, cornstarch, bread crumbs, and vegetable puree are all examples of...

• nourishing element

• thickening agent

• flavoring

• aromatic

• roux

What are the four ingredient categories of stocks?

• nourishing elements, mirepoix, liquid, bouquet garni

• liquid, thickening agent, seasonings

• equal parts by weight, fat and flour

• nourishing elements, liquid, thickening agent

• seasonings, bouquet garni, liquid, mirepoix

What is the difference between a white stock and a brown stock?

• White stock is made from white meat; brown stock is made from brown meat.

• White stock is made from white meat; brown stock is made from red meat.

• White stock is made from chicken bones; brown stock is made from beef bones.

• White stock is made from white meat; brown stock is made from veal bones.

• White stock is made from un-roasted bones; brown stock is made from roasted bones.