Soup
Sauces
Herbs & Spices
More Soups
Extra
100

Hot soup should be served at what temperature?

135 or above 

100
A sauce that uses chicken, veal or seafood stock with a blonde or white roux
Veloute
100

The most common spice 

Pepper

100
A soup that can be cooked or uncooked
Cold soup
100
A concentrated flavor in liquid form, such as vanilla, peppermint and almond
Extract
200
A type of thick soup that is prepared making a roux first, is called
Cream Soup
200
A sauce made from egg yolks, butter and lemon juice
Hollandaise
200
These are obtained from the leaves and stems of plants
Herbs
200
Soup that is thickened by grinding the main ingredient
Puree
300
To safely serve a cold soup it must be served at what temperature
41 degrees or lower
300
A combination of cold water and corn starch
Slurry
300

2 part questions:

1. What spice is made from the bark of a tropical tree?

2. What spice is made from a sweet red pepper?

Cinnamon 

Paprika 

300
A mix of coarsely chopped vegetables that is often used for flavoring soups & sauces
Mirepoix
400

What are the percents on onions, carrots and celery in a mirepoix? 

25% Carrots 

25% Celery 

50% Onions 

400
A very rich sauce that uses a brown stock, such as roasted beef bones and a brown roux
Espagnole
400
Obtained from the bark, buds, fruits, roots, seeds, or stems of plants and trees
Spices
400
A concentrated clear soup made from a rich stock
Consomme
400
The most expensive spice
Saffron
500
A soup that is made with fish, seafood, or vegetables that may contain potato and is often made from milk
Chowder
500

Why are the 5 sauces refereed to as mother sauces?

Those sauces are called "mother sauces" because most other sauces can be derived from them. For example, Mornay sauce is a cheese sauce based on bechamel.

500

A bundle of herbs, somtimes ground, held in a cheese cloth and tied together. It is also the French word for bag. 

Sachet

500
Name the 5 mother sauces
Bechamel, Veloute, Espangole, Tomato, Hollandaise,
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