Stocks
Sauces
Soups
Vocabulary Terms
Miscellaneous
100

Bringing bones to a boil and dumping or skimming the scum to remove impurities. 

Blanching 

100

Sauce made from milk and a white roux.

What is bechamel.

100
What are the two basic kinds of soups called?
What are clear and thick soups.
100
The 5 basic sauces are known as these.
What are grand or mother sauces.
100

The best way to cool a stock or soup quickly.

Ice bath

200

Golden colored stock made by roasting the bones first before simmering them. 

What is brown stock.

200

Sauce made from eggs, butter, and lemon. Used for eggs benedict.

What is Hollandaise.

200

This type of soup is thickened by the starch found by blending the main ingredient, such as potato soup.

What are pureed soups.

200

Adding liquid to a pan and scraping the brown bits off to add flavor to a stock or sauce.

What is deglazing. 

200
Rich, flavorful stock or broth that has been clarified.
What is a consomme.
300

Aromatic vegetable broth used for poaching fish or vegetables.

What is court bouillon.

300

Sauce made from brown stock and brown roux. A brown gravy

Espagnole (ess span yol)

300

These soups are hearty, thick soups made in much the same way as cream soups, but are not pureed before the milk or cream is added. Typically thickened with a roux and include large pieces of the main ingredient.

What are chowders.

300

A bundle of herbs tied with string, added to stock to give it flavor. 

What is bouquet garni.

300

Brown stock that has been reduced to a thick syrupy glaze. 

Glace or demi glace

400
Rich, lightly reduced stock used as a sauce for roasted meats.
What is Jus.
400

Sauce made from white stock and white roux. Similar to a white gravy. 

What is Veloute.

400
This type of soup is made from pureed shellfish shells, such as lobster, shrimp, or crab.
What is a bisque.
400
French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide the flavor base of stock.
What is mirepoix.
400

Equal parts butter and flour, used as a thickener. 

Roux 

500
What are the 4 essential parts of a stock?
What are major flavoring agent, a liquid, mirepoix, and aromatics.
500

When making a slurry, what is the starch used?

What is cornstarch.

500

Gazpacho, peach, and strawberry soups are all examples of what type?

What are cold soups.

500

Mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.

What is compound butter.

500

What are the 5 mother sauces

Bechamel, Espagnole, Hollandaise, Tomato, Veloute

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