Soups, Stocks, Sauces

Question 1

Bouquet Garni

Answer 1

Bag of herbs

Question 2

Court Bouillon

Answer 2

Vegetable broth used for poaching fish or vegetables

Question 3

Glace

Answer 3

Reduced stock, jelly like consistency

Question 4

Remouillage

Answer 4

Stock that’s made from bones that have already been used in another preparation

Question 5

Blanching

Answer 5

Rids bones of impurities

Question 6

Browning

Answer 6

Gives stock richer flavor and deeper color

Question 7

Sweating

Answer 7

Causes bones and mirepoix to release flavor quickly once water is added

Question 8

Degreasing

Answer 8

Removing fat that has cooled and hardened

Question 9

Sauce

Answer 9

Used to prepare other foods; adds flavo moisture, and visual appeal

Question 10

Béchamel

Answer 10

Milk, white roux

Question 11

Veloute

Answer 11

Veal, chicken, or fish stock; white or brown roux

Question 12

Brown sauce

Answer 12

Brown stock, brown roux

Question 13

Tomato sauce

Answer 13

Stock and tomatoes

Question 14

Aromatics

Answer 14

Herbs, spices, flavorings that create a savory smell