Final Fall 2021

4. You should never let your stock _______.
5. If you add more ingredients to a mother sauce, you have created a _____ sauce.
7. Stock must be started in _____ water
9. Roux is a mixture of any _____ and flour
10. The mixture that is 2 parts onion, 1 part carrot, and 1 part celery
13. The mother sauce made from dark roux, dark stock, mirepoix, tomato product

1. The mother sauce made from blonde roux and light stock
2. The mother sauce made from egg yolk and butter
3. The darker the roux, the _____ the thickening power
6. Knife that takes meat off the bone and removes silverskin
7. All-purpose knife used for most tasks
8. Used for small items, usually things done in the hand
11. The one item you should NEVER add to stock.
12. The type of stock made from roasted bones and/or vegetables and tomato product