Soups
vegetable soup is what kind of soup?
clear soup
What are the four main parts of a soup stock?
mirepoix, aromatics, liquids, and bones/vegetables
a liquid or semisolid product that is used in preparing other foods
a sauce
carrots, celery, and onions make up a what?
mirepoix
What sauce is made up of stock and tomatoes?
tomato sauce
Ham and potato is what type of soup?
Thick/cream soup
flavorful liquid made from vegetables and/or bones
A stock
True or false: grand sauces are the base for most other sauces that chefs use
True
a bundle of herbs tied together on the string
Bouqet Garni, an aromatic
What sauce is made up of brown stock and brown sauce?
Brown
What soups are flavored stocks, broths, and consommes?
clear soups
removing the fat
True or false: the longer you cook the roux, the less nutty flavor the roux will have
False
a bundle of herbs placed into a cheesecloth tied closed
Sachet depices, an aromatic
What sauce is made up of an emulsion made from eggs, butter, and lemon?
hollandaise
What soup is usually thickened with an added starch such as a roux?
cream soup
What type of stock is a liquid that results from simmering meats or vegetables, also referred to as a broth?
Bouillon
What does flour and fat make up?
a roux
What type of stock is a reduced stock with a jelly like consistency-made for brown, chicken, or fish stock?
Glace
What sauce is made of up milk and a white roux?
Bechamel sauce
What is a safe way to cool a large amount of a soup or stock?
use an ice bath or ice paddle
Fumet
cornstarch mixed with cold liquid and can be used instead of a roux when making sauce
a slurry
What type of stock is a weak stock made from bones that have already been used?
Remouillage
What sauce is made up of veal chicken, or fish stock and a white roux?
Veloute sauce