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

Which liquid is most often used when making a stock?

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

Sachet d'epices and bouquet garni are known as

What causes bone and mirepoix to release flavor more quickly when liquid is added?

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

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

The process of eliminating bones or impurities that can cause cloudiness in a stock is called

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

Frozen stock can be held for ____ month(s).

The process of removing fat that has cooled and hardened from the surface of stock is called

Which thickener is made from equal parts cooked flour and fat?

The correct mixture of mirepoix is

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

Cornstarch mixed with a cold liquid is called a

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

A rich, flavorful broth or stock that has been clarified is

Which is usually a main ingredient in making a bisque?

Which type of soup are broths and consomme?

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

Bechamel sauce is a ___________ sauce

The two main ingredients of a bechamel are

Which is a grand sauce made from milk and white roux?