What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

It is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

It is a brown sauce made with brown roux and brown stock.

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

What is a combination of two parts onion, one part carrot and one part celery?

What is a mixture of flour and fat used to thicken liquids?

What are the five sauces that are used to produce other sauces

What is the classic name for white sauce?

What is the mother sauce made from tomatoes?

What is a sauce made from a mother sauce called?

What is a stock made from roasted bones, meat and vegetables?

Which is NOT an essential part of a stock?

In a mirepoix, what is the ratio of onions to carrots and celery?

This is used as the foundation for many foods soups, stews, gravies, sauces, and braises, can be a replacement for water in recipes, also referred to as the "building blocks"

Which is NOT an appropriate way to chill stock for storage?

We do not boil stock because...

a liquid served with foods to add flavor, color, texture, and eye appeal

a cook who specializes in sauces

This is cornstarch mixed with a COLD liquid:

This sauce is made from milk and white roux:

This sauce is made from veal, chicken, or fish stock and a white or blond roux

This sauce is made from brown stock and a brown roux:

This sauce made from a stock or water and tomatoes:

This is a sauce which is an emulsion of eggs, butter, and lemon:

Five classical sauces that are the basis for most other sauces.

What is the purpose of Mise en Place?

An espagnol sauce is a _____________ sauce

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

Which of these is NOT a type of roux?

How do you turn a white roux into a blonde or brown roux?

What is a mixture of egg yolks and heavy cream?

It thickens sauce to the right consistency.

This mother sauce uses Butter, Chicken Stock, and Flour. Its thickener is a Roux.

This mother sauce uses Butter, Beef Stock, and Flour. Its thickener is a Roux.

This is done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.

This is a smooth, creamy substance made of liquidized or crushed fruit or vegetables.

Sauce made from pureed fruits or vegetables is called a ___________.

What is a small cheesecloth bag containing herbs and spices?

What is the classic name for white sauce?

A ___________ roux has more flavor than a ___________ roux and has ___________ thickening power.

The color of roux is determined by the:

Roux is composed of flour and fat.

The longer roux is cooked, the more thickening power it has.

Rouxs are classified as:

This is a mixture of cold liquid and starch, typically cornstarch.

This is done by boiling a sauce to evaporate some of the water. It concentrates flavor and thickens some liquids.

A clear, pale liquid made by simmering poultry, beef, or

fish bones.

An amber liquid made by first browning/roasting poultry,

beef, veal, or game bones.

An aromatic vegetable broth.

A reduced stock with a jelly-like consistency, made from brown

stock, chicken stock, or fish stock.

A weak stock made from bones that have already been

used in another preparation. It is sometimes used to replace water as

the liquid used in a stock.

The liquid that results from simmering meats or vegetables;

also referred to as broth.

Stocks contain four essential parts:

----------------------stock is an important step in creating an outstanding sauce or soup

-------------------gives the stock a clearer

and purer color

Stock usually made from mirepoix, leeks, and turnips; tomatoes, garlic, and seasonings may also be added to flavor or darken the stock. Any vegetable can be included in vegetable stock, but leafy greens tend to make the stock bitter.

Brown stock can be made from all bones, except___bones

The difference between a white stock and a brown stock?

What should you do to the scum that rises on the surface during stock making?