Stocks
So thats what you call it...
Gotta
Learn
the Basics
100
Stock made from venison, hare trimmings, partridge, pheasant, and wild rabbits
What is Game Stock
100
Chopped fresh herbs, usually parsley, chervil, tarragon, and chives.
What are Fines Herbes
100
Sauce made from blond roux and fish stock.
What is Velouté de Poisson (Fish Velouté)
100
Sauce made from mirepoix, salt belly of pork, brown stock, and brown roux.
What is Sauce Espagnole
100
Sauce made from reduced Brown Veal Stock and arrowroot slurry.
What is Jus de Veau Lié (Thickened Veal Gravy)
200
Stock made from mirepoix, veal bones and trimmings, and 4 chicken giblets or carcasses.
What is Ordinary White Stock
200
Well reduced, highly concentrated essential flavors of a food in either liquid or purée form.
What is a cullis
200
Sauce made from blond roux and very clear White Veal Stock.
What is Ordinary Velouté
200
Sauce made from blond roux and white chicken stock.
What is Velouté de Volaille (Chicken Velouté)
200
Flavoring liquid made from white mirepoix, head, bones, and trimmings of sole or whiting, lemon juice, clear fish stock, and white wine.
What is Fish Essence
300
Stock made from white mirepoix, bones and trimmings of sole, whiting, or brill with lemon juice and white wine.
What is Fish Stock
300
A very-fine starch obtained from potato, rice, maize, etc. It is usually identified by its source (eg. potato flour).
What is Fecula
300
Sauce made from salt belly of pork, butter, flour, carrot, onion, tomatoes, thyme, bayleaf, ordinary white stock, garlic, and sugar.
What is Sauce Tomate (Tomato Sauce)
300
Sauce made from white mirepoix, fish stock, and brown roux.
What is Sauce Espagnole Maigre (Lenten or Fish Espagnole)
300
Sauce made by bringing Espagnole to a final stage of perfection by further careful simmering and skimming.
What is Sauce Demi-glace
400
Stock made from white mirepoix, head, bones, and trimmings of the fish under preparation and red wine.
What is Red Wine Fish Stock
400
Flavoring liquid prepared with the object of uniting, in a reduced form, the principal strength and flavour of the ingredients themselves.
What are Glazes
400
Sauce made from white roux, boiling milk, lean veal, small onions, thyme, and nutmeg.
What is Sauce Béchamel
400
Sauce made from Ordinary Velouté, Ordinary White Stock, mushroom cooking liquor, egg yolks, nutmeg, lemon juice, and butter.
What is Sauce Allemande or Sauce Parisienne
400
Sauce made from Chicken Velouté, white chicken stock, mushroom cooking liquor, and fresh double cream.
What is Sauce Suprême
500
Stock made with veal and beef bones.
What is Estouffade
500
Flavoring liquid prepared with the object of extracting all of the flavour of the product under treatment.
What are essences
500
Sauce Espagnole made with fish stock instead of brown stock and white mirepoix instead of the standard mirepoix.
What is Sauce Espagnole Maigre (Lenten or Fish Espagnole)
500
Ordinary Velouté finished with cream.
What is Sauce Suprême
500
Ordinary Velouté thickened with egg yolks.
What is Sauce Allemande or Sauce Parisienne
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