Soups and Stocks

Front

Another word for Broth

Back

Bouillon

Front

A white-stock based sauce with a roux.

Back

Veloute

Front

A thickening agent in sauces that is equal part starch and fat

Back

Roux

Front

Which of the following does NOT use a Roux? Bechamel, Tomato, Espagnole, Hollandaise

Back

Hollandaise

Front

What is a stock?

Back

The flavorful liquid made by gently simmering meat, poultry, fish or vegetables in water.

Front

What is an important factor to consider when preparing stock?

Back

Combining the main ingredients in cold water and the liquid

Front

The thickening process where the starch absorbs the water and swells

Back

Gelatinization

Front

What are the parts of a mirepoix?

Back

50% Onion, 25% Celery, 25% Carrot

Front

What is the major flavoring ingredient in a stock?

Back

Vegetables/Bones

Front

When preparing a stock, it is important to use _____ water to keep its flavor and nutritional value.

Back

Cold