Module 1 &2

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

• Stock

• Sauce

• Soup

• Roux

What is a combination of two parts onion, one part carrot and one part celery?

• roux

• stock

• mire poix

• mise en place

What are the five sauces that are used to produce other sauces

• Father Sauce

• Mother Sauce

• Sister Sauce

• Brother Sauce

What is the classic name for white sauce?

• Mother Sauce

• Tomato Sauce

• Veloute Sauce

• Bechamel Sauce

What is the mother sauce made from tomatoes?

• Bechamel Sauce

• Tomato Sauce

• Veloute Sauce

• Derivative Sauce

What is a sauce made from a mother sauce called?

• Derivative Sauce

• Veloute Sauce

• Bechamel Sauce

• Tomato Sauce

What is it called when you concentrate the liquid and intensify the flavor by cooking?

• Roux

• Glaze

• Incorporation

• Reduction

What is a stock made from roasted bones, meat and vegetables?

• White Stock

• Broth

• Brown Stock

• Soup

Cornstarch mixed with a cold liquid, which can be used instead of roux; the consistency should look like heavy cream.

• roux

• slurry

• beurre manie

• liason

A thickener made of equal parts flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to a cooking sauce. Added at end, to thicken sauces quickly.

• roux

• slurry

• beurre manie

• liason