Clear soups include cream soups and purée 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 bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of a.

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

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

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

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

Cornstarch mixed with a cold liquid is called a

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

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?

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

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?

Sachet d’épices and bouquet garni are known as

Which is an example of a clear soup?

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

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

The two main ingredients of béchamel are

Cream soups should never be

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?

__________________ is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.

__________________ is a cold mixture of fresh herbs, spices, fruits, and/or vegetables.

The easiest way to strain sauce is by using the _________________ .

With the wringing method, the ________________ catches the unwanted lumps of roux, or herbs, spices, and other seasonings.

What is a roux? Describe the three commonly used types of roux.

Which type of roux is cooked for a very short period of time and is used in sauces where little color is needed, like béchamel?