Ingredients used to make a sauce thick enough to properly coat foods.

A mixture of a refined starch and cold water.

A very fine paste made by cooking a flavorful ingredient until it is very soft and then straining it and working it through food processor, blender or food mill.

A thickener made from a mixture of cream and eggs.

Made with a rich brown meat stock to which a brown roux and mirepoix are added.

A Grand Sauce made by emulsifying egg yolks with clarified butter, seasoned with lemon juice and vinegar.

A Grand Sauce made by simmering tomatoes and flavoring ingredients such as basil or garlic, until the ingredients are soft enough to puree. The French often include a stock.

A Grand Sauce made by thickening chicken stock or fish stock with a white or blond roux.

A Grand Sauce made from thickening milk with a white roux and adding seasonings.

A Derivative Sauce is what?

If you made a bechamel sauce and added cheese to it, you will have what sauce?

A Derivative Sauce made from a brown sauce with mirepoix and tomatoes, thickened with brown roux.

A Derivative Sauce where shallots, tarragon and vinegar are added to Hollandaise

A Derivative sauce made from Brown sauce with flavorings and aromatics and in some cases additional bones or meat trimmings to intensify the stock's flavor, thickened with starch slurry.

A stock which has been simmered until only half of the volume remains.

A stock which has been simmered until it has an intense flavor and a very syrupy consistency.

The process of sauteing fish bones in a covered pan with the intention of intensifying the flavor of a fish fumet.

In this process you cover bones in cold water and bring them to a simmer prior to utilizing them in a white stock.

Roasting bones to bring a deep color and intense flavor to a brown stock is known as:

A flavorful liquid used primarily to prepare soups, stews, and braises.

bones, shells, or vegetables (such as mirepoix), spices & herbs, cold water

Made from shellfish shells that are sauteed until they turn a deep vivid red before adding water, mirepoix, spices and herbs.

A stock made from bones that are roasted until they have a deep reddish-brown color.

A stock made from un-roasted and blanched bones; sometimes called "neutral stock".

Made by cooking fish bones in a little oil until they turn opaque before adding mirepoix, spices, herbs and cold water.

Ingredients such as shallots, onions, leeks and mushrooms which are often added to a sauce to lend flavor are known as: