Culinary Preparation
Bouillons or Stocks
General
Basic Sauces
Basic Sauces
100
Specifically made for soup
What are Bouillons or Stocks? (two possible answers)
100
Made from beef and veal bones
What is Brown stock?
100
Stock made in a reduced form so it retained a very pronounced flavor
What is Essence?
100
Use white roux, boiling milk, onion and nutmeg
What is Sauce Bechamel?
100
Use salt belly of pork, onion, carrots, puree of tomatoes white stock
What is Sauce Tomate (Tomato Sauce)?
200
Specially clarified bouillons and Stock
What are Consommes?
200
stock made from sole, whiting or brill bones
What is Fish Stock?
200
Introduced by Spanish cooks of Anne of Austria into the French cookery
What is Roux?
200
Brown veal stock and arrowroot (or corn starch)?
What is Jus de Veau Lie?
200
Same as Ordinary Veloute but use white chicken stock
What is Veloute de Volaille?
300
Aromatic flavoring materials
What are Mirepoix or Matignons? (Two possible answers)
300
similar to a white stock but with additional chicken giblets and carcasses and three boiling fowls
What is White Chicken Stock
300
Transformation of starch under heat
What is Dextrin?
300
Espagnole sauce brought to a final stage of perfection
What is Sauce Demi-Glace?
300
Other name given to Veloute (Ordinary Veloute)
What is Sauce Blanche Grasse?
400
Complementary adjunct to enhance small sauces
What are fumets or essences? (two possible answers)
400
stock for specific fish dish such as matelote
What is Red Wine Fish Stock?
400
stocks of meat, poultry, game or fish reduced to a syrupy consistency
What are Glazes?
400
Same as Ordinary Veloute but use fish stock
What is Veloute de Poisson (Fish Veloute)?
400
Ordinary veloute finished with cream
What is Sauce Supreme?
500
Cooking liquors for fish, meat and vegetables
What are court-bouillons? (also Blancs as possible answers)
500
French name given to a stock made from beef and veal bones?
What is Estouffade?
500
Thickening agents for Veloutes and cream Sauces
What is Blond Roux?
500
Use butter instead of salt belly pork, and fish stock instead of brown stock
What is Sauce Espagnole Maigre (Lenten or Fish Espagnole)?
500
Ordinary Veloute thickened with egg yolks
What is Sauce Allemande (also known as Sauce Parisienne)?
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