Soups, stocks, and Sauces Quest - Grade 9

Highly flavored liquid made by simmering bones with vegetables, herbs, and spices

• soup
• cream sauce
• stock
• roux

A fumet typically refers to a

• fish stock
• smokey stock
• beef broth
• chicken stock

A mix of coarsely chopped vegetables, usually carrots, onions, and celery, used to add flavour, nutrients, and colour to stocks is called a

• slurry
• mirpoix
• medley
• none of these

This makes up the largest portion of the stock.

• bones
• vegetables
• cold water
• herbs

A Fond de boeuf, de veau is known as a __________ ________ in English.

• brown stock
• white stock
• vegetable stock
• fish stock

A clear soup made from meats, poultry, fish, or vegetables

• stew
• broth
• chowder
• gumbo

A sauce made from pureed vegetables or fruits

• custard
• broth
• coulis
• bisque

A mixture of cold water and starch used to thicken liquids, slowly whisk into boiling liquids; cornstarch, arrowroot, flour

• slurry
• veloute
• mirpoix
• beurre maine

The 5 base sauces from which other sauces can quickly be made are known as the

• derivative sauces
• mother sauces
• cream sauces
• primary sauces

A rich, creamy soup based on shellfish or a vegetable purée, often thickened with rice and finished with cream.

• bisque
• chowder
• puree
• coulis