Soups Soups Soups!
A fish chowder with tomatoes in it.
What is a Manhattan?
A soup made from stock or broth that has been clarified.
What is a consomme?
A syrupy flavoring made from caramelized sugar, vinegar and stock.
What is a gastrique?
Adding a small amount of hot sauce to a delicate egg-based liquid, then gradually adding to the hot sauce.
What is tempering?
Herbs most commonly found in a sachet.
What is thyme, parsley, and bay leaf?
A soup that uses the caramelization of onions and deglazing.
What is French Onion?
The difference between clearmeat and raft.
The clearmeat is uncoagulated protein and the raft is coagulated protein.
What is Choron?
The same ingredients as a roux without prior cooking.
What is beurre manie?
French term for chicken stock.
What is fond de Volaille?
Eastern Europe ethnic soup that uses beets.
What is Borscht?
A consomme garnished with julienne of savory crepes.
What is consomme celestine?
The appropriate garnish for sauce Bordelaise.
What is poached bone marrow?
Custards and liaisons are thickened this way.
What is coagulation?
A flavorful liquid that is 2 parts fish bones to 1 part water.
A bisque du homard traditional thickener.
What is rice?
Consomme garnished with diced tomato, pimento, vermicelli, and chiffonade of sorrel.
What is Consomme Madrileine?
In addition to butter and salt, the 3 flavoring ingredients to make maitre d'hotel butter.
What is parsley, lemon juice, and white pepper.
The ratio for roux.
What is equal parts by weight of fat and flour?
Glace de viande is most appropriate in seasoning a small sauce made from _______.
What is brown sauce?
A vessel used to serve soup.
What is a tureen or marmite?
An appropriate garnish for chilled, jellied consomme.
What is a lemon wedge?
What is fish veloute, cream, and white wine?
To finish a sauce or soup with raw butter.
What is to monte au beurre?
The percentage we reduce a stock to produce a glaze.
What is 6-12%?