Clear, pale liquid made by simmering beef, poultry or fish bones
What is white stock
100
Sauce made from milk and a white roux.
What is bechamel.
100
What are the two basic kinds of soups called?
What are clear and thick soups.
100
The 5 basic sauces are known as these.
What are grand or mother sauces.
100
A cold mixture of fresh herbs, spices, and can be made from fruit or vegetables. Often eaten with chips.
What is salsa.
200
Amber colored stock made by simmering poultry, beef, or fish bones.
What is brown stock.
200
Sauce made from eggs, butter, and lemon. Used for eggs benedict.
What is Hollandaise.
200
This type of soup is thickened by the starch found in the pureed main ingredient, such as potato soup.
What are pureed soups.
200
Process of removing fat that has cooled on the surface of stocks.
What is degreasing.
200
Rich, flavorful stock or broth that has been clarified.
What is a consomme.
300
Aromatic vegetable broth used for poaching fish or vegetables.
What is court bouillon.
300
Chicken Provencal is a derivative of what sauce?
What is tomato sauce.
300
These soups are hearty, thick soups made in much the same way as cream soups, but are not pureed before the milk or cream is added. Typically thickened with a roux and include large pieces of the main ingredient.
What are chowders.
300
French word meaning "bag of herbs", often used to make stocks.
What is bouquet garni.
300
Chicken noodle soup is an example of what type of soup?
What is clear soup.
400
Rich, lightly reduced stock used as a sauce for roasted meats.
What is Jus.
400
Sauce made from veal, chicken, or fish stock and a white or blond roux. Chicken supreme is an example.
What is Veloute.
400
This type of soup is made from pureed shellfish shells, such as lobster, shrimp, or crab.
What is a bisque.
400
French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide the flavor base of stock.
What is mirepoix.
400
A sauce made from the juices of cooked meat and brown stock.
What is jus-lie.
500
What are the 4 essential parts of a stock?
What are major flavoring agent, a liquid, mirepoix, and aromatics.
500
When making a slurry, what is the starch used?
What is cornstarch.
500
Gazpacho, peach, and strawberry soups are all examples of what type?
What are cold soups.
500
Mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.
What is compound butter.
500
Thickener made of equal parts of flour and whole, soft butter that is dropped into soups to help thicken it.