Stocks Soups and Sauces
Quiz by Kamiliah LeMay
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50 questions
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- Q1French word that refers to theAromatics30s
- Q2See imagemixture of coarsely chopped30s
- Q3See imageonions, carrots, and celery that provides30s
- Q4See imagea flavor base for stock30s
- Q5A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied togetherBouquet garni30s
- Q6A flavorful liquid madeStock30s
- Q7See imageby gently simmering bones and/or30s
- Q8See imagevegetables30s
- Q9A highly flavored type ofFumet30s
- Q10See imagestock made with fish bones30s
- Q11A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stockGlace30s
- Q12A rich, lightly reduced stock used as a sauce for roasted meatsJus30s
- Q13The process of eliminating bones or impurities that can cause cloudiness in a stockBlanching30s
- Q14Causes bone and mirepoix to release flavor more quickly when liquid is addedSweating30s
- Q15Frozen stock can be held for __________ month(s).330s