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pots n pans
Mother Sauces
100

The four basic ingredients for a stock

What are bones, mirepoix, spices/aromatics and a liquid (water)

100
made from roasted bones
What is a brown stock?
100
this is the "yucky" you want to constantly take off the top of your stock as it simmers
What is foam or froth?
100
the main piece of equipment for preparing a stock
What is a stockpot?
100

Made from milk and white roux

What Béchamel (BAY-shah-MELL)?

200

The three bases for making stocks

What are bones, shells and veggies?

200
made from unroasted, blanched bones
What is a white stock?
200
you want to keep your stock at this phase of cooking to get full flavor
What is a simmer?
200

this shape of the stockpot helps concentrate flavors

What is taller than it is wide?

200

Made from veal, chicken, or fish stock and white or blond roux

What is Veloute (veh-loo-TAY)?

300

The material used to wrap aromatics and spices in a bundle

What is cheesecloth?

300
this type of stock's cooking time depends on the cut of the base
What is vegetable stock?
300
this cooking method for bones keeps the stock pale or white
What is blanching?
300
this allows for drainage without stirring up other ingredients
What is a spigot?
300
Made from brown stock and brown roux

What is Espagnole (ess-spah-NYOL)?

400

The ingredients in a mirepoix and the ratio of each?

What is 50% onion, 25% carrot and 25% celery?

400

A mixture of cornstarch and cold water added to sauces as a thickener

What is a slurry?

400
add aromatics at this stage in the cooking process
What is during the last 30-45 minutes?
400
used to strain the stock after it is finished cooking
What is a sieve or cheesecloth-lined colander?
400

Made from stock and tomatoes (roux is optional)

What is a Tomato sauce?

500

Two ways to add aromatics/herbs and spices used in making a stock

What is a bouquet garni and sachet d'Epices?

500

Cooking flour in fat to reach three common types of thickeners; White, Blond, and Brown/Dark Brown. 

What is Roux (pronounced ROO)?

500
this process makes the stock virtually fat free
What is skimming stock as it simmers and lifting away the rest of the ingredients as it is chilled?
500
restaurants often use this for large quantities of stock
What is a steam-jacketed kettle?
500

an emulsion made from eggs, butter, and lemon

What is Hollandaise (HALL-en-daze)?

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