Stocks, Soups, & Sauce

Question 1

liquid base for soups, sauces, and many course dishes.

Answer 1

Stocks/Broth

Question 2

liquid-based dish typically consisting of broth, stock, or water, combined with various ingredients such as vegetables, meat, seafood, grains, or legumes.

Answer 2

Soups

Question 3

Three Types of Soups

Answer 3

• Clear
• Thick
• Special & National

Question 4

consisting of broths, bouillons, consommés, and vegetable soup.

Answer 4

Clear Soup

Question 5

highly flavored soups with viscous or jelled liquid and some solids.

Answer 5

Thick Soup

Question 6

both clear and thick.

Answer 6

Special & National Soup

Question 7

Examples of Special & National Soup

Answer 7

• Minestrone (Italian)
• Olla Podrida (Spanish)
• Oxtail (English)
• Scotch broth (Scottish)
• Soup no. 5 and shark fin soup (Chinese)

Question 8

liquid seasonings that enhance and smoothen the flavor of food.

Answer 8

Sauce

Question 9

Types of Soup (5)

Answer 9

• Bechamel
• Espagnole
• Hollandaise
• Tomato
• Velouté

Question 10

• Veal stock
• Creamy sauce

Answer 10

Bechamel

Question 11

brown sauce made from onion, celery, butter, flour, and brown roux.

Answer 11

Espagnole

Question 12

yellowish sauce made from egg yolk, butter, lemon juice, and gastric (mixture of white vinegar or wine)

Answer 12

Hollandaise

Question 13

red sauce prepared from tomato products, stocks, seasonings, and roux.

Answer 13

Tomato

Question 14

white sauce made from chicken or fish with light roux.

Answer 14

Velouté