ProStart Level 1 Chapter 17 – Stocks, Soups, and Sauces Study Guide (Culinary
Foundations)
mirepoix (meer-PWAH) - correct answer ✔✔French word that refers to the mixture of coarsely
chopped onions, carrots, and celery that provides a flavor base for stock; the mixture is usually
50% onions and 25% carrots and celery. For pale or white sauces, such as fish fumet, cooks
usually use white mirepoix, in which they substitute parsnips, additional onions, leeks, and even
chopped mushrooms for carrots.
Aromatics - correct answer ✔✔The herbs, spices, and flavorings that create a savory smell.
bouquet garni (boo-KAY gahr-NEE): - correct answer ✔✔French for "bag of herbs," this is a
bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together.
Sachet d'epices - correct answer ✔✔Similar to bouquet garni, but this is an actual bag of herbs
and spices; the spices, including parsley stems, dried thyme, bay leaf, and cracked peppercorns,
are placed together in a cheesecloth bag.
Stock - correct answer ✔✔A flavorful liquid made by gently simmering bones and/or vegetables
to extract the flavor, aroma, color, body, and nutrients of the ingredients. Stocks are often called
the cooks
"building blocks," and they form the base for many soups and sauces.
bouillon - correct answer ✔✔The liquid that results from simmering meat or vegetables; also
referred to as broth.
brown stock - correct answer ✔✔An amber liquid made by simmering poultry, beef, veal, or
game bones that have been browned first.
, court bouillon - correct answer ✔✔An aromatic vegetable broth used for poaching fish or
vegetables.
fumet (foo-MAY): - correct answer ✔✔Very similar to fish stock, this is a highly flavored stock
made with fish bones and reduced to intensify flavor.
Glace - correct answer ✔✔Sometimes referred to as "glaze," this is a reduced stock with a jelly-
like consistency, made from brown stock, chicken stock, or fish stock.
Jus - correct answer ✔✔This is a rich, reduced, lightly reduced stock used as a sauce for roasted
meats.
remouillage (ray-moo-LAJ): - correct answer ✔✔A weak stock made from bones that have
already been used in another preparation, sometimes used to replace water as the liquid in a
stock; remouillage is the french word for "rewetting."
Vegetable Stock - correct answer ✔✔Stock usually made from mirepoix, leeks, and turnips;
tomatoes, garlic, and seasonings may also be added to flavor or darken the stock. Any vegetable
can be included in vegetable stock, but leafy greens tend to make the stock bitter.
White Stock - correct answer ✔✔A clear, pale liquid made by simmering poultry, beef, or fish
bones.
Blanching - correct answer ✔✔Process in which bones are placed in a stockpot, covered with
cold water, and brought to a slow boil; at full boil, the floating waste or scum is removed.
Blanching bones rids them of some of the impurities that can cause cloudiness in a stock.
Brown - correct answer ✔✔To roast bones in a hot (400 degrees F or 200 degrees C) oven for
about an hour, until they are golden brown. Browned bones give a stock a richer flavor and
deeper color.
Foundations)
mirepoix (meer-PWAH) - correct answer ✔✔French word that refers to the mixture of coarsely
chopped onions, carrots, and celery that provides a flavor base for stock; the mixture is usually
50% onions and 25% carrots and celery. For pale or white sauces, such as fish fumet, cooks
usually use white mirepoix, in which they substitute parsnips, additional onions, leeks, and even
chopped mushrooms for carrots.
Aromatics - correct answer ✔✔The herbs, spices, and flavorings that create a savory smell.
bouquet garni (boo-KAY gahr-NEE): - correct answer ✔✔French for "bag of herbs," this is a
bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together.
Sachet d'epices - correct answer ✔✔Similar to bouquet garni, but this is an actual bag of herbs
and spices; the spices, including parsley stems, dried thyme, bay leaf, and cracked peppercorns,
are placed together in a cheesecloth bag.
Stock - correct answer ✔✔A flavorful liquid made by gently simmering bones and/or vegetables
to extract the flavor, aroma, color, body, and nutrients of the ingredients. Stocks are often called
the cooks
"building blocks," and they form the base for many soups and sauces.
bouillon - correct answer ✔✔The liquid that results from simmering meat or vegetables; also
referred to as broth.
brown stock - correct answer ✔✔An amber liquid made by simmering poultry, beef, veal, or
game bones that have been browned first.
, court bouillon - correct answer ✔✔An aromatic vegetable broth used for poaching fish or
vegetables.
fumet (foo-MAY): - correct answer ✔✔Very similar to fish stock, this is a highly flavored stock
made with fish bones and reduced to intensify flavor.
Glace - correct answer ✔✔Sometimes referred to as "glaze," this is a reduced stock with a jelly-
like consistency, made from brown stock, chicken stock, or fish stock.
Jus - correct answer ✔✔This is a rich, reduced, lightly reduced stock used as a sauce for roasted
meats.
remouillage (ray-moo-LAJ): - correct answer ✔✔A weak stock made from bones that have
already been used in another preparation, sometimes used to replace water as the liquid in a
stock; remouillage is the french word for "rewetting."
Vegetable Stock - correct answer ✔✔Stock usually made from mirepoix, leeks, and turnips;
tomatoes, garlic, and seasonings may also be added to flavor or darken the stock. Any vegetable
can be included in vegetable stock, but leafy greens tend to make the stock bitter.
White Stock - correct answer ✔✔A clear, pale liquid made by simmering poultry, beef, or fish
bones.
Blanching - correct answer ✔✔Process in which bones are placed in a stockpot, covered with
cold water, and brought to a slow boil; at full boil, the floating waste or scum is removed.
Blanching bones rids them of some of the impurities that can cause cloudiness in a stock.
Brown - correct answer ✔✔To roast bones in a hot (400 degrees F or 200 degrees C) oven for
about an hour, until they are golden brown. Browned bones give a stock a richer flavor and
deeper color.
