Mother Sauces
Stocks
Stocks, Bones etc.
Sauces
100

Milk & white roux

Bechamel

100

This is known as the building blocks or base for soups and sauces

Stock

100

The quality of stock is based on 

Flavor, body & clarity

100

Roux is

equal parts fat and flour
200

White stock and blonde roux

Veloute

200

Mirepoix is 

•Coarsely chopped onions, carrots, and celery

200

Rids impurities & cloudiness from stock- done to bones

Blanching

200

A mixture of cornstarch and water is called

slurry

300

Espagnole sauce is made of 

brown roux + brown stock

300

What animal has the most collagen

Veal

300

Collagen is more prevalent in these situations (2 answers)

Younger animals, joints, feet, and skin

300

The 3 different types (or colors) of Roux

White, Blond, Brown/Dark Brown

400

An emulsion of eggs, butter and lemon

Hollandaise

400

Three essential parts of a stock

Nutritive Ingredient, Liquid, and Aromatics

400
2 things that make a brown stock different than white stock

Roasting bones and vegetables, and adding a tomato product

400

Sauces add what to a dish?

flavor, moisture, richness, color, and visual appeal

500

The names of the 5 mother sauces

Bechamel, Veloute, Hollandaise, Espagnole, Tomato Sauce

500

The 2 bundles of herbs that can be used in stock

Bouquet Garni & Sachet 


500

The temperatures to cool down stock and time in which to do so...

135°F to 70°F within two hours

70°F to 41°F or lower in the next four hours

500

The 3 basic ingredients in sauces are:

Liquid component

Aromatics

Thickener