Clear soups include cream soups and puree soups

Flavor, color, body, and clarity determine the quality of stock.

To properly reheat a cream soup, bring it to a full boil.

Sauces should complement and disguise food.

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

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

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

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

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 is added?

Cornstarch mixed with a cold liquid is called a

Meats served with their own juices are

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

Which grand sauce is made from milk and white roux?

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

Creole is a derivative sauce of

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

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

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

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

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

Bordelaise, lyonnaise, and béarnaise are all

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

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

Béchamel is one of five classical sauces called

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

A liaison is a thickener made from a mixture of

Sachet d’épices and bouquet garni are known as

Which liquid is most often used in making stock?

Which is an example of a clear soup?

Which thickener is most often used in chowders?

The five grand sauces are also known as mother sauces because they are

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

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

Cream soups should never be

Which is usually a main ingredient in a bisque?

The mixture for mirepoix is usually

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

Which type of soup are broths and consommés?

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