Foundations of Restaurant Management and Culinary Arts Chapter 6

Stock is made from which main ingredient?

A highly flavored stock made from fish bones is called

A stock that is reduced (water is evaporated) thus concentrating the flavors, it is called a

The chef that specializes in sauce making would be called a

Which soup is considered a "thick" soup?

What is used to makes brown stock

What technique causes bones and mirepoix to release flavor more quickly?

A liaison of eggs and heavy cream is used to

This picture is a

When a soup is thickened by the main ingredient it would be called a