Mother Sauces
A sauce made from the juices of cooked meat and brown stock is
jus lie
Cream soups should never be
boiled
Liquid most often used in making stock
water
A roux is
equal parts fat and flour
salsa
Creole is a derivative sauce of which mother sauce
tomato
Tortellini soup is an example of this kind of soup
Clear
The percentages of mirepoix
50% onions, 25% carrots, 25% celery
A slurry is made of
cornstarch and a cold liquid
A liquid or semisolid product that adds flavor, moisture, richness, color and visual appeal to a dish is a
sauce
Mother sauce made from veal, chicken or fish stock and a white or blonde roux
Veloute
A main ingredient in a bisque
shellfish
The three methods to prepare bones for stock
Blanching, Browning, Sweating
Three examples of thickeners
Roux, Liaison, Beurre Manie, Slurry
Recipe that uses the mother sauce-espagnole
Gumbo
The five grand sauces are also known as mother sauces because they are
used to create many other sauces
A hearty, thick soup made in much the same way as a cream soup is a
The two aromatics used in stock
sachet d'epices & bouquet garni
A mixture of egg yolks and heavy cream, often used to finish some sauces, is called
liaison
Sachet d'epices and bouquet garni are known as
aromatics
The five mother sauces and their ingredients are
Bechamel: milk, white roux
Veloute: Fish, chicken, veal stock & white or blonde roux
Espagnole: brown stock, brown roux
Hollandaise: eggs, butter, lemon
Tomato: Tomatoes and stock
Kind of soup is thickened by the starch of the main ingredient, such as potatoes, rather than an added starch, such as a roux
puree
The four parts of stock
Liquid, Aromatics, Major Flavoring Ingredient, Mirepoix
A thickener made of equal parts flour and soft, whole butter is
beurre manie
A highly flavored type of stock made with fish bones
fumet