Culinary Arts 1- Chapter 6- Soups, Stocks, and Sauce flashcards | Quizlet
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  • A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is

    mirepoix.

    A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of

    bouquet garni

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

    stock.

    Which is a highly flavored type of stock made with fish bones?

    Fumet

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

    glace.

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

    jus.

    The process of eliminating bones or impurities that can cause cloudiness in a stock is called

    blanching.

    What causes bone and mirepoix to release flavor more quickly when liquid is added?

    Sweating

    Frozen stock can be held for __________ month(s).

    3

    The process of removing fat that has cooled and hardened from the surface of the stock is called

    degreasing.

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

    sauce.

    Which grand sauce is made from milk and white roux?

    Béchamel

    A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called

    demi-glaze.

    Creole is a derivative sauce of

    tomato sauce.

    What thickener is made of equal parts cooked flour and fat?

    Roux

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

    beurre manié.

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

    liaison.

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

    salsa.

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

    jus-lié.

    A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a

    China cap.

    A rich, flavorful broth or stock that has been clarified is

    consommé.

    Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?

    Purée

    A hearty, thick soup made in much the same way as a cream soup is a

    chowder.

    Béchamel sauce is a __________ sauce.

    grand

    A stock should be cooled to which temperature to ensure its safety?

    35°F

    A liaison is a thickener made from a mixture of

    cream and egg yolks.

    Sachet d'épices and bouquet garni are known as

    aromatics.

    Which liquid is most often used in making stock?

    Water

    Which is an example of a clear soup?

    Minestrone

    Which thickener is most often used in basic cream soup?

    Roux

    The five grand sauces are known as mother sauces because they are

    used to create many other sauces.

    The wringing method is used to _________ a sauce.

    strain

    Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?

    Velouté

    The two main ingredients of béchamel are

    milk and white roux.

    Cream soups should never be

    boiled.

    Which is usually a main ingredient in a bisque?

    Shellfish

    The correct mixture of mirepoix is

    50 percent onion, 25 percent celery, 25 percent carrot.

    Brown stock and brown roux are used to make which grand sauce?

    Espagnole

    Which sauce is the base for béarnaise?

    Hollandaise

    Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?

    Brown

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