It refers to a richly flavored, thickened liquid used to complement another dish

It is a process by which generally unmixable liquids, such as oil and water are forced into a uniform distribution

Fill in the blank:

One way to classify soups is according to ______________________ because this reflects their ingredients and dictates its use.

It is the principal means used to thicken sauces

It is considered the perfect clear, thin soup. Which are broths clarified to remove impurities.

It is made by simmering chicken, veal, beef or game bones and vegetables simmered in water with seasonings. (Colorless)

It refers to a stock that is reduced until it coats the back of a spoon. It is reduced by three-fourths or more that it is solid and rubbery when refrigerated.

It is a process in which starch granules absorb water and swell to many times their original size.

It is a process of cooking a liquid such a sauce until its quantity decreases through evaporation

It is a very fine powder with a glossy texture, is a pure starch derived from corn, and has roughly twice the thickening power.

The major ingredients of stocks

It is made from veal, beef or game birds and vegetables, all of which are caramelize before simmered in water with seasonings.

it is a process of removing fat from the surface of a liquid such as stock or sauce by skimming, scraping or lifting congealed fat.

It is a mixture of raw starch and cold liquid used for thickening

These are hearty soups with chunks of the main ingredients (diced potatoes) & garnishes that contain milk or cream.

These are selection of herbs (usually fresh) and vegetables tied into a bundle with twine.

TRUE or FALSE:

Cold stock can be added to hot roux while stirring vigorously with a whisk

It is made by tying seasonings together in cheesecloth; a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic.

A rich white sauce made with milk infused with herbs and other flavorings.

A creamy sauce made of clarified butter, egg yolks, and lemon juice or vinegar.

It is the principal starch used.

The following are the characteristics of stocks. EXCEPT:

The following are the characteristics of sauces. EXCEPT:

It is a classic brown sauce, typically made from brown stock thickened with roux.

A roux with too much fat

It refers to any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring

Is the most widely used seasoning

It refers to any flavoring added to a food, such as herbs, spices, and vinegars.

It adds spicy hotness to sauces & soups without actually altering the flavor

It refers to any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring

It is a type of fat extracted from a variety of seeds, plants, and vegetables that is liquid at room temperature.