A mother sauce made with stock and a white or blonde roux.

A thickener made with equal parts fat (butter) and flour.

The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. Then covering the bones with cold water and making the stock.

When you blend or mash the starchy ingredient, such as potatoes, and add it back into the soup, as a method of thickening the soup. This is called

This stock is made by browning the bones first

Clear soups include cream soups and pureed soups

One way to properly cool stocks is to place in an ice bath and stir frequently.

When making stock, one of the four ingredients is made of onions, celery, and carrots. What is the French term for this mixture?

All sauces are classified as either Grand or Derivative

Which one below is a specialty sauce

When making a cream soup, the thickener that is most often used is

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

A highly flavored stock made with fish bones is

This type of stock requires less than an hour to make. The protein used has very small bones.

When a stock is chilled, there is a layer of fat that forms on the top of the stock. What is it called when you remove this?

A liquid or semi-solid product that adds flavor, moisture, and added visual appearance.

A thickener made of egg yolks and heavy cream.

A cold mixture of fresh fruits, vegetables, herbs and spices

A metal, cone shaped piece of equipment used to strain stocks and sauces.

Bechamel sauce is a

Sachet d'epices and bouquet garni are

A type of soup that is made using seafood shells, such as shrimp and lobster

The correct ratio of mirepoix is

Brown stock and brown roux are used to make

It is O.K to boil a cream soup, as long as you do not let it burn or scald!

When making stock, you start the process with warm water, why wait for the water to heat up on the stove.

Sauces such as BBQ, applesauce, and cocktail sauce are called

Hollandaise Sauce is made using

A slurry is made with

When making a slurry, you must mix the thickening ingredient with a cold liquid.

The process of adding liquid to the bottom of a pan, which loosens all the yummy browned bits off of the pan. You then add this to your creation. You do this when you make brown stock.

Stocks are often referred to as the chef's building blocks

When making stock, you boil it, so it does not take as long to make?

There are certain soups that are served cold.

A bag of herbs and spices that is used when making stock.

The temperature danger zone is the temperature range where TCS foods become contaminated;therefore,unsafe to eat. What is this temperature range?

When reheating food, it must be reheated to ________ for 15 seconds.

The process of cooking bones and or vegetables in a small amount of fat, which allows for the quick release of the flavors.

When you add another ingredient, such as cheese, to a Grand/Mother sauce, this new sauce a called a ____

The vegetables that are used when preparing mirepoix, are always cut into the same size, regardless of what you are making.

What is a roux?

What are the five Mother sauces?

The difference between blonde, white and brown roux is the length of time the roux is cooked.

A dark brown roux has

The main difference between gravy and veloute is gravy contains the juices and drippings of meat, veloute does not.