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Y.1.U6 Flash Stock/Sauce/Soup
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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 1
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mirepoix. 1
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A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of 2
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bouquet garni. 2
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A flavorful liquid made by gently simmering bones and/or vegetables is a
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stock. 3
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Which is a highly flavored type of stock made with fish bones?
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Fumet 4
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A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a 5
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glace. 5
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A rich, lightly reduced stock used as a sauce for roasted meats is called
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jus. 6
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The process of eliminating bones or impurities that can cause cloudiness in a stock is called
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blanching. 7
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What causes bone and mirepoix to release flavor more quickly when liquid is added?
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Sweating 8
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Frozen stock can be held for __________ month(s).
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3 9
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The process of removing fat that has cooled and hardened from the surface of the stock is called
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degreasing. 10
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A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a
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sauce. 11
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Which grand sauce is made from milk and white roux?
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Béchamel 12
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A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called 13
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demi-glaze. 13
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Creole is a derivative sauce of
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tomato sauce. 14
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What thickener is made of equal parts cooked flour and fat?
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Roux 15
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A thickener made of equal parts flour and soft, whole butter is
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beurre manié. 16
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A mixture of egg yolks and heavy cream, often used to finish some sauces, is called
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liaison. 17
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A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called
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salsa. 18
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A sauce made from the juices of cooked meat and brown stock is
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jus-lié.* *(thickening stock or juices with a slurry of cornstarch or arrowroot)
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A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a 20
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China cap. 20
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A rich, flavorful broth or stock that has been clarified is
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consommé. 21
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Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as roux? 22
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Purée 22
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A hearty, thick soup made in much the same way as a cream soup is a
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chowder. 23
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Béchamel sauce is a __________ sauce.
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grand 24
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A stock should be cooled to which temperature to ensure its safety?
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35°F 25
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A liaison is a thickener made from a mixture of
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cream and egg yolks. 26
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Sachet d’épices and bouquet garni are known as
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aromatics. 27
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Which liquid is most often used in making stock?
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Water 28
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Which is an example of a clear soup?
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Minestrone 29
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Which thickener is most often used in basic cream soup?
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Roux 30
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The five grand sauces are known as mother sauces because they are
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used to create many other sauces.
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The wringing method is used to _________ a sauce.
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strain 32
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Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
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Velouté 33
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The two main ingredients of béchamel are
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milk and white roux. 34
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Cream soups should never be
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boiled. 35
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Which is usually a main ingredient in a bisque?
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Shellfish 36
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The correct mixture of mirepoix is
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50 percent onion, 25 percent celery, 25 percent carrot.
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Brown stock and brown roux are used to make which grand sauce?
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Espagnole 38
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Which sauce is the base for béarnaise?
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Hollandaise 39
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Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?
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Brown 40
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