Ch. 17 Review

Question 1

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

Answer 1

Mirepoix

Question 2

French for “bag of herbs”; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.

Answer 2

Bouquet Garni

Question 3

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

Answer 3

Stock

Question 4

A highly flavored stock made with fish bones.

Answer 4

Fumet

Question 5

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

Answer 5

Glace

Question 6

A rich, lightly reduced stock used as a sauce for roasted meat.

Answer 6

Jus

Question 7

A process of ridding bones of some of the impurities that can cause cloudiness in stock.

Answer 7

Blanching

Question 8

Causes bone and mirepoix to release flavor more quickly when liquid is added.

Answer 8

Sweating

Question 9

Cornstarch mixed with a cold liquid, which can be used instead of roux.

Answer 9

Slurry

Question 10

Meat served with its own liquid.

Answer 10

Au jus

Question 11

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

Answer 11

Sauce

Question 12

A grand sauce made from milk and white roux.

Answer 12

Bechamel

Question 13

A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.

Answer 13

Demi-glace

Question 14

A thickener made from equal parts cooked flour and fat.

Answer 14

Roux

Question 15

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

Answer 15

Beurre Manie

Question 16

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

Answer 16

Liaison

Question 17

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

Answer 17

Salsa

Question 18

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

Answer 18

Jus lie

Question 19

Sauces that use a grand sauce as the main ingredient. The grand sauce is combined with other seasonings or garnishes for a specific flavor, color, or texture.

Answer 19

Derivative sauces

Question 20

Rich, flavorful broth or stock that has been clarified.

Answer 20

Consomme

Question 21

Thick soup thickened by the starch found in main ingredient, such as potatoes.

Answer 21

Puree soup

Question 22

A thick soup made in much the same way as a cream soup.

Answer 22

Chowder

Question 23

Bechamel, veloute, espagnole, tomato, and hollandaise.

Answer 23

Mother sauces

Question 24

Flavorful roux that has a nutty taste to match the aroma.

Answer 24

Blond roux

Question 25

Liquid most often used to make stocks.

Answer 25

Water

Question 26

Way of straining a sauce to make sure it is smooth.

Answer 26

Wringing method

Question 27

A grand sauce made from veal, chicken, or fish stock and a white or blond roux.

Answer 27

Veloute

Question 28

A grand sauce made from brown stock and brown roux.

Answer 28

Espagnol