Stocks, Sauces, and Soups (Chapter 16)
Terms in this set (49)
Foodborne pathogens grow when the temperature of the food is colder than 41
C) or hotter than 135
Clear soups include cream soups and puree soups tf
Flavor, color, body, and clarity determine the quality of stock tf
To properly reheat a cream soup, bring it to a full boil tf
Sauces should complement and disguise food tf
A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is
A bundle of fresh herbs, such as thyme, parsley stems, and bay leaf, tied together is an example of
A flavorful liquid made by gently simmering bones and/or vegetables is a
Which is a highly flavored type of stock made with fish bones?
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a
A rich, lightly reduced stock used a sauce for roasted meats is called
The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called
What causes bones and mirepoix to release flavor more quickly when liquid is added?
Cornstarch mixed with a cold liquid is called a
Meats served with their own juices are
A liquid or semisolid product that adds flavor, moisture, richness, color, and visual appeal to a dish is a
Which grand sauce is made from milk and white roux?
A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock is called
Creole is a derivative sauce of
What thickener is most often made of equal parts cooked flour and fat?
A thickener made of equal parts flour and soft, whole butter is
A mixture of egg yolks and heavy cream, often to finish some sauces, is called
A cold mixture of fresh herbs, spices, fruits, and/or vegetables is called
A sauce made from the juices of cooked meat and brown stock is
Bordelaise, lyonnaise, and bearnaise are all
A rich, flavorful broth or stock that has been clarified is
Which kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as a roux?
A hearty, thick soup made in much the same way as a cream soup is a
Bechamel is one of five classical sauces called
Which roux is flavorful and has a nutty taste to match the aroma?
A liaison is a thickener made from a mixture of
cream and egg yolks
Sachet d´epices and bouquet garni are known as
Which liquid if most often used in making stock?
Which is an example of a clear soup?
Which thickener is most often use in chowders?
The five grand sauces are also known as mother sauces because they are
Used to create many other sauces
The wringing method is used to do what to a sauce?
Which grand sauce is made from veal, chicken, or fish stock and a white or blond roux?
The two main ingredients of bechamel are
Milk and roux
Cream soups should never be
Which is usually a main ingredient is a bisque?
The mixture for mirepoix is usually
50 percent onion, 25 percent celery, and 25 percent carrot
Brown stock and brown roux are used to make which mother sauce?
Which type of soup are broths and consommes?
Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first?
_____________________ is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
____________________ is a cold mixture of fresh herbs, spices, fruits, and/or vegetables
The easiest way to strain sauce is by using the ___________________
With the wringing method, the _________________ catches the unwanted lumps of roux, or herbs, spices or other seasoning