Chapter 8: Stocks And Sauces

Question 1

French word for stock; means “foundation” or “base”

Answer 1

Fond

Question 2

A clear, thin un-thickened liquid flavored by soluble substances

Answer 2

Stocks

Question 3

Stocks are extracted from

Answer 3

Meat, poultry, fish
Meat, poultry, fish bones
Vegetables
Seasonings

Question 4

Major ingredient of stocks, except water

Answer 4

Bones

Question 5

Made from chicken bones

Answer 5

Chicken stock

Question 6

Made from beef or veal bones

Answer 6

White stock

Question 7

Made from fish bones and trimmings left over after filleting

Answer 7

Fish stock

Question 8

Connective tissues break down and form gelatin

Answer 8

Collagen

Question 9

Best source of gelatin in bones

Answer 9

Cartilage

Question 10

Rarely used in stock-making because of its cost

Answer 10

Meat

Question 11

A flavorful liquid obtained from the simmering of meats and vegetables

Answer 11

Broth

Question 12

A combination of onions, carrots, celery

Answer 12

Mirepoix

Question 13

Substitute for carrots in mirepoix

Answer 13

Parsnips

Question 14

Herbs and spices are tied in a cheesecloth bag called

Answer 14

Sachet d’epices

Question 15

Assortment of fresh herbs and other aromatic ingredients tied in bundle with string

Answer 15

Bouquet Garni

Question 16

Sachet d’epices is French for?

Answer 16

Spice bag

Question 17

French for burnt onion

Answer 17

Oignon brûlée

Question 18

Whole, peeled onion with bay leaf attached

Answer 18

Oignon piqué

Question 19

To rid them of the impurities that cause cloudiness

Answer 19

Blanching

Question 20

Stock made from bones that were already used; what does it means in English

Answer 20

Remouillage; rewetting

Question 21

Basic Japanese stock

Answer 21

Dashi

Question 22

Stocks that are concentrated by boiling or simmering then to evaporate part of the water

Answer 22

Reduction

Question 23

A stock reduced until it coats the back of a spoon

Answer 23

Glaze or Glace

Question 24

Flavorful liquid, usually thickened, to season and flavor and enhance foods

Answer 24

Sauce

Question 25

Sauce are made of three ingredients

Answer 25

Liquid Thickener Seasonings

Question 26

Cooked mixture of equal parts by weight of fat and flour

Answer 26

Roux

Question 27

Mixture of equal parts soft, raw butter, and flour worked together to form a smooth paste

Answer 27

Beurre Manié

Question 28

Mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid

Answer 28

Liaison

Question 29

To finish with butter

Answer 29

Monter au beurre