Chapter 17

3. Cream soups should never be_______.
5. Creole is a derivative sauce of______.
7. A rich brown sauce that is traditionally made by combining equal parts of espagnole and veal stock.
12. Bordelaise, lyonnaise, and bearnaise are all______.
13. Mixture of cold fresh herbs,spices, fruits and vegetables.
14. Which grand sauce is made from milk and white roux?
17. Thicker made from equal parts flour and fat.

1. What is an example of a clear soup?
2. What type of soup are broths and consommes?
4. Thicker made from equal parts flour and soft, whole butter.
6. The wringing method is used to do what to sauce?
8. A reduced stock with a jelly-like consistency.
9. Mixture of egg yoks and heavy cream.
10. A sauce made from the juices of cooked meat and brown stock.
11. A French word that refers to the mixture that provides a flavor base for stock.
15. Meats served with their own juices are ____.
16. What thicker is used in clam chowder?