| A | B |
|---|
| Name 5 mother sauces | Bechamel, Veloute, Espagnole, Hollandaise, Tomato |
| 2 components of mother sauce bechamel | liquid: Milk. Thickener: White roux |
| 2 components of mother sauce veloute | liquid: white stock Thickener: White roux |
| 2 components of mother sauce espagnole | liquid: brown stock Thickener: brown roux |
| 2 components of mother sauce hollandaise | liquid: egg yolk Thickener: clarified butter |
| 2 components of mother sauce tomato sauce | liquid: tomate juice & any stock Thickener: tomato puree |
| 4 types of thick soups | cream, chowder, puree, bisque |
| 5 thickening techniques | Roux, Slurry, Reduction, Liaison, Puree |
| definition of chowder | thick soup that must contain potatoes |
| definition of bisque | thick soup from shellfish, usually prepared like a cream soup, almost always finished with cream. Usually thickened with roux |
| 5 moist heat methods | poach, simmer, braise/stew, boil, steam |
| type of bubbles for poach | bubbles on the bottom of the pan |
| type of bubbles for simmer | bubbles rippling across the surface |
| type of bubbles for braise/stew | bubbles rippling across the surface |
| types of bubbles for boil | rolling bubbles |
| types of bubbles for steaming | surrounded by steam |
| definition of grill | to cook on an open grid over a heat source |
| definition of griddle | to cook on a flat surface over a heat source |
| how much product do you use in class | divide product equally among the groups |
| how much liquid to you use in class | enough liquid to just cover the product |
