French Mother Sauces and Broths Quiz

A veloute sauce has a rich, evident flavor of the major ingredient, while a consommé is a clear, aromatic broth made by clarifying a stock.

The clarification process in making a consommé removes the particles that make the broth appear cloudy, resulting in a clear, aromatic broth.

Cream soups are thickened with roux, beurre manie, liaison or other thickening agents, while puree soups are thickened with starch.

<p>The primary function of a thickening agent in sauce making is to thicken the sauce to the right consistency, so that it clings lightly to the food.</p> Signup and view all the answers

<p>A bisque is a thickened soup made from shellfish.</p> Signup and view all the answers

<p>A thick soup should have a velvety smooth texture and the thickness of heavy cream.</p> Signup and view all the answers

<p>The major distinction between broth and stock is that broths can be served as is, whereas stocks are used in the production of other dishes.</p> Signup and view all the answers

<p>The purpose of clarifying a consomm is to make it perfectly clear and transparent.</p> Signup and view all the answers

<p>Thick soups are thickened to provide a heavier consistency, while clear soups are based on a clear, unthickened broth or stock.</p> Signup and view all the answers

<p>A velout sauce is made with a roux, which is a mixture of milk thickened with flour.</p> Signup and view all the answers

<p>Broths can be used as a liquid in preparing soups.</p> Signup and view all the answers

<p>Clear soups may be served plain or garnished with a variety of vegetables and meats.</p> Signup and view all the answers

<p>A consommé is a clarified broth that has been strained to remove any impurities or sediment, resulting in a clear, flavorful liquid.</p> Signup and view all the answers

<p>The main ingredient in a velouté sauce is a blond roux (a cooked mixture of butter and flour) combined with a light stock, such as chicken or veal.</p> Signup and view all the answers

<p>A clear soup is a liquid soup that is transparent or translucent, while a thick soup contains thickening agents that give it a more substantial, opaque consistency.</p> Signup and view all the answers

<p>A roux is used to thicken sauces by providing a starch component (from the flour) that gelatinizes when cooked in liquid.</p> Signup and view all the answers

<p>The primary technique is to make a slurry by mixing the starch with a cold liquid before adding it to the hot liquid being thickened.</p> Signup and view all the answers

<p>Two examples are cornstarch and arrowroot (or other starches like waxy maize or pre-gelatinized starch), as well as bread crumbs.</p> Signup and view all the answers