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

.The mixture for mirepoix is usually

Which liquid is most often used in making stock?

Sachet d’epices and bouquet garni are known as

An actual bag of herbs and spices

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

The liquid that results from simmering meats or vegetables; also referred to as broth.

Which is a highly flavored type of stock made with fish bones?

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

A rich, lightly reduced stock used as a sauce for roasted meats is called

Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?

The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called

What causes bones and mirepoix to release flavor more quickly when liquid it’s added?

A liquid or semisolid product that adds flavor, moisture, richness, color, and visual appeal to a dish is a

Béchemel is one of the five classical sauces called

Which grand sauce is made from milk and white roux?

The two main ingredients of béchemel are

Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?

Brown stock and brown roux are used to make which mother sauce?

Bordelaise, lyonnaise, and béarnaise are all

Creole is a derivative sauce of

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

What thickener is most often made of equal parts cooked flour and fat?

Which roux is flavorful and has a nutty taste to match the aroma?

Cornstarch mixed with a cold liquid is called a

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

A liaison is a thickener made from a mixture of

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

Meats served with their own juices are

A sauce made with from the juices of cooked meat and brown stock is

The wringing method is used to do what to a sauce?

A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called

Which type of soup and broths and consommés?

Which is an example of a clear soup?

A rich flavorful broth or stock that has been clarified is

Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as a roux?

A hearty, thick soup made in much the same way as a cream soup is a

Which thickener is most often used in chowders?

Cream soups should never be

Which is usually a main ingredient in a bisque?