Stocks, Sauces, and Soups

Question 1

Mirepoix

Answer 1

mixture of coarsely chopped onions (50%), carrots (25%), celery(25%).

Question 2

bouquet garni

Answer 2

“bag of herbs”; a bundle of fresh herbs tied together

Question 3

sachet d’epices

Answer 3

bag of herbs and spices in a cheesecloth bag

Question 4

stock

Answer 4

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

Question 5

white stock

Answer 5

clear, pale liquid made by simmering poultry, beef, or fish bones

Question 6

brown stock

Answer 6

amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first

Question 7

fumet (foo-MAY)

Answer 7

very similar to fish stock, this is a highly flavored stock made with fish bones

Question 8

court bouillon

Answer 8

aromatic vegetable broth used for poaching fish or vegetables

Question 9

glace (glahs)

Answer 9

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

Question 10

remouillage (ray-moo-LAJ)

Answer 10

weak stock made from bones that have already been used in another preparation

Question 11

bouillon(BOO-yon)

Answer 11

liquid that results from simmering meats or vegetables

Question 12

jus

Answer 12

rich, lightly reduced stock used as a sauce for roasted meats

Question 13

blanching

Answer 13

cover bones with cold water and bring them to a slow boil; rids them of some of the impurities that can cause cloudiness in a stock

Question 14

sweating

Answer 14

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

Question 15

degreasing

Answer 15

removing fat that has cooled and hardened from the surface of the stock

Question 16

roux

Answer 16

thickener made of equal parts cooked flour and a fat

Question 17

white roux

Answer 17

cooked for a very short time; used in sauces where very little color is needed

Question 18

blond roux

Answer 18

cooked until the flour turns golden and has a nutty aroma; has a little more flavor development than white roux

Question 19

brown roux

Answer 19

cooked until it develops a dark brown color; has less thickening ability because the starch has been cooked the longest

Question 20

beurre manie (byurr man-YAY)

Answer 20

thickener made of equal parts flour and soft, whole butter

Question 21

slurry

Answer 21

cornstarch mixed with a cold liquid

Question 22

liaison

Answer 22

mixture of egg yolks and heavy cream

Question 23

wringing method

Answer 23

place a clean cheesecloth over bowl and pour sauce through the cheesecloth; then twist the ends to squeeze out the strained sauce

Question 24

clear soups

Answer 24

flavored stocks, broths, and consommes

Question 25

thick soups

Answer 25

cream soups, bisques, chowders

Question 26

consomme

Answer 26

flavorful broth or stock with mirepoix, tomatoes, egg whites, and oignon brule

Question 27

oignon brule (oy-NYON broo-LAY)

Answer 27

“burnt onion”

Question 28

raft

Answer 28

floating layer of egg whites, meat and vegetable solids, and fats

Question 29

puree soups

Answer 29

thickened by the starch found in the pureed main ingredient

Question 30

cream soups

Answer 30

thick with a smooth texture

Question 31

bisque

Answer 31

cream soup made from pureed shellfish shells

Question 32

chowder

Answer 32

hearty, thick soup thickened with roux and includes large pieces of the main ingredients

Question 33

clarified

Answer 33

removing the raft from a consomme