Stocks
To make stock, bones, water and ________ need to be simmered for a long time?
vegetables
3 types of soups are clear, thin and ______.
thick
Which mother sauce is made from white roux and milk product?
Bechamel
Mother Sauce, Soup or Stock?
Espagnole
Mother Sauce
Which type of stock is made by roasting the bones and meat before simmering them which gives it a brown color?
Brown stock, roasted stock or fond brun
What is another name for white stock?
Fond Blanc or pale stock
What type of soup is made from meat stock and onions and garnished with croutons or a large piece of bread and cheese?
French onion soup
Marinara is a derivative of this mother sauce.
Tomato Sauce
Mother Sauce, Soup or Stock?
Lobster Bisque
Soup
What percent of mirepoix is the celery?
25%
The 3 ingredients in mirepoix
Onion, carrots, celery
What Is made by straining the main ingredients that have been cooked such as vegetables, chicken, beef, or duck?
Broth
Which mother sauce is velvety and is made from a light-colored stock thickened with a light-colored roux?
Veloute
Mother Sauce, Soup or Stock?
Hollandaise
Mother Sauce
What is the name of the chef that is known as the father of mother sauces?
Auguste Escoffier
This needs to be done to the bones in a stock to remove excess fat and impurities?
Blanch
What is the name of a clarified soup made from meat stock and mirepoix?
Consomme
Which mother sauce is made with emulsified egg yolk, melted butter and lemon juice?
Hollandaise
Mother Sauce, Soup or Stock?
Fond Blanc
Stock
Name one of the herbs usually included in the bouquet garni.
thyme
bay leaves
black peppercorns
parsley stems
the name of the herbs that are tied and put into the stock for flavor?
Bouquet garni
Cold soup from Spain.
Gazpacho
Half espagnole and half brown stock is known as _______.
Demi-glace
Mother Sauce, Soup or Stock?
New England Clam Chowder
Soup
What is the name of the ancient Italian soup made from mirepoix, olive oil, tomatoes and pasta?
Minestrone