Stocks, Soups, Sauces

Front

What is a roux?

Back

Equal parts flour and fat

Front

What is a mirepoix?

Back

50% Onions, 25% Celery, 25% Carrots

Front

What is a flavored liquid that is used for the base of great soups and sauces?

Back

Stock

Front

What are the 3 kinds of stock?

Back

White, brown, fish

Front

To make a white stock, what do you do to the bones?

Back

Boil the bones

Front

To make a brown stock what do you do to the bones and mirepoix?

Back

Roast the bones and mirepoix

Front

What are the types of roux? Options: Brown, red, orange, white; White, blond, brown; Vegetable, beef, chicken

Back

White, blond, brown

Front

To make a glace you _________ the stock.

Back

reduce

Front

A fumet is what kind of stock? Options: Beef, Poultry, Fish, Vegetable

Back

Fish

Front

A slurry is:

Back

A thickening agent of starch and water