Culinary Arts-Chp 6 sauces flashcards | Quizlet
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  • Bechamel

    Which grand sauce is made fro milk and white roux?

    beurre manie

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

    brown

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

    3

    Frozen stock can be held for ___ months?

    china cap

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

    50% onion, 25% celery, & 25% carrot

    The correct mixture of mirepoix is:

    demi-glaze

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

    liaison

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

    roux

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

    sweating

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

    cream and egg yolks

    A liaison is a thickener made from a mixture of ____.

    jus-lie

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

    glace

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

    fumet

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

    sauce

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

    water

    Which liquid is most often used in making stock?

    tomato sauce

    Creole is a derivative sauce of _____.

    degreasing

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

    espagnole

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

    roux

    Which thickener is most often used in basic cream soup?

    milk and white roux

    The two main ingredients of bechamel are _______.

    consomme

    A rich flavorful broth or stock that has been clarified is ____.

    mirepoix

    A french word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock is _____.

    minstrone

    Which is an example of a clear soup?

    shellfish

    Which is usually a main ingredient in bisque?

    chowder

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

    veloute

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

    puree

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

    hollandaise

    Which sauce is the base for bearnaise?

    bouquet garni

    A bundle of fresh herbs such as thyme, parsely stems and bay leaf tied together is an example of ____.

    jus

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

    aromatics

    Sachet d'epices and bouquet garni are known as___.

    boiled

    Cream soups should never be _____.

    salsa

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

    grand

    Bechamel sauce is a _____ sauce.

    mother sauces

    Because the five grand sauces are used to make many sauces, as a group reference, they are known as the _____.

    strain

    The wringing method is used to _____ a sauce.

    stock

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

    vegetable

    Which stock is usually made from mirpoix, leeks and turnips.

    compound butter

    What is the term for the mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger and vegetables.

    hot sauce

    Tempering is when a little bit of ____ is slowly added to raise the temperature slowly to prevent them from cooking or curdling.

    degreasing

    Which process is used to remove fat content from a cooked item. It makes the food healthier

    ice water bath

    One way to cool an item is place it in a _____ and stir it often.

    cream or puree

    Clear soups do not include _____ soups.

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