Definitions
Definition of sauce.
What is a flavored, thickened liquid?
The 5 mother sauces.
What is veloute, sauce espagnole, tomato, bechamel, and hollandaise?
The food gravy is most commonly served with.
What are mashed potatoes?
The purpose of a garnish for soup.
What is to compliment the dish?
The most important ingredient in a thick soup.
What is a thickener?
Definition of compound butter.
What is butter with seasonings in it?
The sauce a demi-glace derives from.
What is sauce espagnole?
Definition of pan gravy.
What is a sauce made from the pan drippings of roasted meat or poultry, served with the meat?
What you should add to a soup if it looks bland.
What is a garnish that contrasts the color of the soup?
The most common thickener used in thick soups.
What is roux?
Definition of clarified butter.
What is butter with impurities (milk solids and salt) removed?
How all mother sauces are made.
What is combining a liquid with a thickener?
The purpose of compound butter on meat.
What is to melt, adding flavor and to enhance the presentation?
The amount of ounces an appetizer soup should be.
What is 6-8 ounces?
The name for what should be skimmed off the top of a clear soup.
What are impurities?
definition of raft.
What is a floating mass that forms from the mixture of meat and eggs?
The 2 other names for a bechamel sauce.
What is cream sauce and white sauce?
The reason relish compliments a variety of food.
What is because its texture and flavor range is so wide?
The temperature a soup bowl should be.
What is hot for hot soups, but cold for cold soups?
The reason cream is preferred over milk in cream soups.
What is because milk thins the soup, cream adds richness and doesn’t thin it?
Definition of coulis.
What is a sauce made form a fruit or vegetable puree?
The name for sauces that derive from mother sauces. (not derivative sauce)
What is compound sauce?
The 4 examples of independent sauces the book gives.
What is applesauce, cocktail sauce, sweet and sour sauce, and barbeque sauce?
4 of the 5 accompaniments the book suggests.
What are whole grain wafers, corn chips, saltine or oyster crackers, melba toast, or bread sticks
The 4 examples of specialty soups the book provides.
What is bisque, chowder, cold soup, and international soup?