Stocks, soups, sauces

Question 1

Mirepoix

Answer 1

is a mix of coursely chopped vegetables ( onions, carrots, celery)

Question 2

white/poultry

Answer 2

2-4 hrs

Question 3

Identify types of stocks

Answer 3

white, brown, fish, vegetables

Question 4

brown/beef or veal

Answer 4

roast the bones for best color and flavor, 6-8 hrs

Question 5

fish

Answer 5

20-45 mins

Question 6

vegetables

Answer 6

30- 60 mins

Question 7

clear/stock

Answer 7

broth, consommés, clear vegetables, and noodles soups such as chicken noodle

Question 8

Thick

Answer 8

creamed, purred, bisque, chowder

Question 9

unusual/regional

Answer 9

gazpacho, gumbo, borscht, and many more

Question 10

Roux

Answer 10

Equal parts fat and flour heated into a paste

Question 11

slurry:

Answer 11

cornstarch and liquid

Question 12

starchy foods

Answer 12

potatoes and pasta

Question 13

beurre, manie

Answer 13

Equal parts flour, and butter kneaded to make paste

Question 14

5 types of mother sauces

Answer 14

bechamel, veloute, espagnole, tomatoe, hollandaise

Question 15

Béchamel

Answer 15

used in some cream soups. But also used in moussaka, lasagna, soufflé

Question 16

Veloute

Answer 16

with fish or chicken, depending on the stock used, creamed soups

Question 17

Tomato

Answer 17

serve with pasta, fish, vegetables, poultry, ground meats and sausages

Question 18

Hollandaise

Answer 18

Use in eggs, vegetables, light poultry, fish and beef dishes