Soups! Soups! Soups!
A cold version of the pureed soup of potato and leek.
What is Vichyssoise?
Portugaise is derivative from this mother sauce.
What is tomato?
You won't find saffron in mustard for its bright yellow color, but instead this.
What is tumeric?
A thickener made from flour and water.
What is a whitewash?
Beurre blanc should be beaten together at this temperature.
What is low heat?
A hearty soup containing fin fish, shellfish, garlic, saffron, pernod, fennel and fish stock.
What is Bouillabaisse?
What is demi-glace?
A cooked or raw fruit or vegetable condiment that is sweet, spicy, and tangy.
What is a chutney?
Kneading uncooked butter and flour into a smooth paste.
What is a beurre manie?
The temperature hot infused oils should be cooked at.
What is 150 C (302 F)?
Which ethnic soup would contain okra?
What is gumbo?
Supreme sauce would derive from this stock.
What is chicken?
Parsley, olive oil, garlic, vinegar or citrus juice would describe this sauce.
What is chimichurri?
Fond lie is thickened by this starch mixture.
What is a slurry?
A sauce made by adding meat glaze to supreme sauce.
What is Ivoire (Ivory)?
A cold soup requires more of this in comparison to a hot soup.
What is seasoning?
Demi-glace, minced onion, white wine, dry mustard, julienne of sour gherkins.
What is Charcutiere?
A liquid base similar to hollandaise and bearnaise, to create a beurre rouge.
What is a red wine reduction?
The two acceptable methods to incorporate roux.
What is adding cold roux to simmering liquid or adding hot liquid to hot roux?
Fish veloute, chopped shallots, butter, white wine, parsley, lemon juice.
What is Bercy?
The Greek soup is finished with a lemon and egg yolk mixture (similar to liaison).
What is Avgolemono?
Demi-glace, Madeira sauce, brunoise of truffles.
What is Perigueux?
To prevent a liaison from curdling, it is held in this temperature range.
What is 60-82C?
Fish or shellfish cooked in a court bouillon, bouillon serves as the sauce.
What is nage?