Mother Sauces
This white, milk-based sauce is one of the five mother sauces and serves as a creamy foundation for many dishes
What is béchamel?
A roux is made by combining equal parts of these two ingredients.
What are fat and flour?
This aromatic combination of onion, carrot, and celery is called the "Holy Trinity" of French cooking.
What is mirepoix?
This type of soup is transparent and refined, showcasing pure flavors.
What is a clear soup?
Seasoning is about balance between salt, acid, fat, and this element.
What is heat?
The five mother sauces include béchamel, velouté, espagnole, tomato, and this buttery, luxurious emulsion.
What is hollandaise?
This type of roux is cooked briefly and has a mild flavour, making it perfect for béchamel.
What is white roux?
A bouquet garni is a bundle of these items tied together so they can be easily removed from a soup or sauce.
What are herbs (bay leaf, thyme, and parsley)?
Consommé is made by simmering broth with a "raft" of these ingredients to trap impurities and create crystal clarity.
What are egg whites and meat?
This ingredient brightens flavors and adds complexity to soups and sauces.
What is acid (lemon juice or vinegar)?
This mother sauce is made with brown stock and has a rich, deep color and flavor.
What is espagnole?
I am cooked longer than a white roux, which gives me a nutty flavour but reduces my thickening power. What colour am I?
What is a brown roux?
When making mirepoix, the three ingredients should be cut into pieces of this size relative to each other.
What are equal-sized pieces?
This cold soup is refreshing and perfect for warm weather, and it reflects Spanish culinary traditions.
What is gazpacho?
Professional chefs do this constantly while cooking to ensure proper seasoning and flavor balance.
What is taste (or tasting)?
I am derived from a mother sauce?
What is a daughter sauce?
This thickening method uses cornstarch and creates a clear, shiny finish rather than adding flavour like roux does.
What is a slurry?
Instant bases offer convenience but you should watch out for hidden amounts of this mineral in them.
What is sodium (or salt)?
I am a hearty thick soup often containing seafood and potatoes. My name sounds like "chowder" but I am typically made with shellfish and cream.
What is a bisque?
I should be edible and related to the soup. I add texture and colour to the final presentation.
What is a garnish?
Allemande is derived from what mother sauces?
What is Velouté?
am a thin mixture of flour and cold water used for quick thickening, but I can leave a "raw" flour taste if not cooked properly.
What is a whitewash?
To make mirepoix, you sauté the diced vegetables in fat over medium heat for approximately this amount of time until softened and fragrant.
What is 5 to 7 minutes?
Thickened by the main ingredient, such as squash.
What is puree?
Serve at the correct temperature, add texture and/or color and wipe the sides of the soup.
What is proper presentation