Me sure man
8 oz in a...
What is a cup?
Starting with this is essential for all stocks
What is cold water?
Roux are these two things
What is fat and flour?
Chill out... This is how you cool soup
What is blast chiller, ice water bath or ice paddle?
I can see clearly now through the butter
What is clarified butter?
Quartz is more than a white rock, they contain this many ounces
What is 32 oz?
Don't hurt yourself, use this to remove the impurities from the stock
What is a strainer?(skimmer)
Some might say that I contain leche
What is bechamel?
Brrrr. This soup is cold
What is gazpacho, or vichyssoise?
When we cube it, each one is this many oz
What is 1 oz?
A gallon is hanging in a gallery, this many ounces are on display
What is 128?
Keep your herbs together in this little sack
What is sachet d epice?
This stock isn't running on fumes, its made of fish bones
What is fumet?
Roux, cream, clams, shall I go on...?
What is clam chowder?
Butter is made up of these three parts
Butterfat, water, and milk solids
What is 50% onion, 25% carrot, 25% celery
He brought me flowers... for my stock? he brought me this
What is a bouquet garnis?
Brown stock, brown roux, it doesn't speak Spanish but it is this
What is Espagnole?
I'm a specialty soup made from shells
What is bisque?
Butter and flour that smells like toasted nuts
What is blond roux?
There are this many cups in a gallon
What is 16?
You're not cleaning the stock but last stage in stock making is this
What is degreasing?
What is a small sauce (baby or child)?
Scraps, cubes, and cornstarch make this soup
What is vegetable soup?
You don't have to be on vacation to enjoy this mother sauce made with butter
What is hollandaise?