Soups and Sauces - Level 1 Chapter 17 Study Guide

Front

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is ________.

Back

mirepoix

Front

A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together is an example of ________.

Back

bouquet garni.

Front

A flavorful liquid made by gently simmering bones and/or vegetables is a ________.

Back

stock.

Front

________ is a highly-flavored type of stock made with fish bones.

Back

Fumet

Front

A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, is a ________.

Back

glace.

Front

A rich, lightly reduced stock used as a sauce for roasted meats is called a ________.

Back

jus.

Front

The process of ridding bones of some of the impurities that can cause cloudiness in a stock is called ________.

Back

blanching.

Front

________ causes bones and mirepoix to release flavor more quickly when liquid is added.

Back

Sweating.

Front

Cornstarch mixed with a cold liquid is called a ________.

Back

slurry.

Front

Meats served with their own juices are ________.

Back

au jus.