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39 Matching questions

  1. salsa.
  2. Brown
  3. cream and egg yolks.
  4. beurre manié.
  5. blanching.
  6. Water
  7. milk and white roux.
  8. Purée
  9. glace.
  10. strain
  11. Shellfish
  12. Fumet
  13. liaison.
  14. degreasing.
  15. mirepoix.
  16. stock.
  17. 35°F
  18. jus-lié.
  19. Velouté
  20. aromatics.
  21. Hollandaise
  22. used to create many other sauces.
  23. 50 percent onion, 25 percent celery, 25 percent carrot.
  24. Roux
  25. sauce.
  26. Sweating
  27. tomato sauce.
  28. consommé.
  29. boiled.
  30. 3
  31. bouquet garni
  32. chowder.
  33. demi-glaze.
  34. jus.
  35. China cap.
  36. grand
  37. Béchamel
  38. Espagnole
  39. Minestrone
  1. a A thickener made of equal parts flour and soft, whole butter is
  2. b Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
  3. c Which sauce is the base for béarnaise?
  4. d A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
  5. e A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of
  6. f Creole is a derivative sauce of
  7. g Which is an example of a clear soup?
  8. h Which is a highly flavored type of stock made with fish bones?
  9. i A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called
  10. j Béchamel sauce is a __________ sauce.
  11. k Frozen stock can be held for __________ month(s).
  12. l A rich, lightly reduced stock used as a sauce for roasted meats is called
  13. m Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux?
  14. n A rich, flavorful broth or stock that has been clarified is
  15. o Brown stock and brown roux are used to make which grand sauce?
  16. p Which grand sauce is made from milk and white roux?
  17. q The process of eliminating bones or impurities that can cause cloudiness in a stock is called
  18. r The wringing method is used to _________ a sauce.
  19. s A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a
  20. t Sachet d'épices and bouquet garni are known as
  21. u The two main ingredients of béchamel are
  22. v The process of removing fat that has cooled and hardened from the surface of the stock is called
  23. w Which liquid is most often used in making stock?
  24. x The five grand sauces are known as mother sauces because they are
  25. y A mixture of egg yolks and heavy cream, often used to finish some sauces, is called
  26. z Which thickener is most often used in basic cream soup?
  27. aa Cream soups should never be
  28. ab A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called
  29. ac The correct mixture of mirepoix is
  30. ad A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a
  31. ae A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a
  32. af A sauce made from the juices of cooked meat and brown stock is
  33. ag What causes bone and mirepoix to release flavor more quickly when liquid is added?
  34. ah A stock should be cooled to which temperature to ensure its safety?
  35. ai Which is usually a main ingredient in a bisque?
  36. aj A flavorful liquid made by gently simmering bones and/or vegetables is a
  37. ak A hearty, thick soup made in much the same way as a cream soup is a
  38. al A liaison is a thickener made from a mixture of
  39. am Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?