Quiz 2.2 Cookery

It is a flavorful liquid, usually thickened that is used to season, flavor, and enhance other foods.

Its chief ingredients are veal, chicken, and fish broth, thickened with blonde roux.

Its basic ingredient is milk which is thickened with flour enriched with butter.

It is a brown roux-based sauce made with margarine or butter, flavor, and brown stock.

It is a rich emulsified sauce made from butter, egg yolks, lemon juice and Cayenne.

It is made from stock (ham/pork) and tomato products seasoned with spices and herbs

Never mix an old batch of sauce with a new batch.

Make sure all equipment is perfectly clean.

Butter is  added to give flavor and richness to the sauce

A liaison mixture of egg yolks and cream is added to the sauce to give extra richness and smoothness.

It is a primarily liquid food, generally served warm or hot, made by combining meat or vegetable ingredients with stock, milk, or water.

A sauce is made from water, vegetables or meat, mirepoix, and bouquet garni.

clear soup includes stocks, broth, and consommés

A cream soup is made with a thickener, the most common of which is called a roux (roo); a fat and flour mixture.

A good broth should be pale, with a distinct flavor of the major ingredient.