For Expert help and assignment handling,
1
HFT 3806 CA #4 Questions and Answers (100%
Correct Answers) Already Graded A+
Mirepoix Ans: 50% onions, 25% carrots, 25% celery
Fumet Ans: flavorful fish stock made with white wine
Sachet Ans: herbs and spices in cheese cloth
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Bouquet garni Ans: leeks, celery, thyme wrapped together
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Herbs Ans: leaves of certain plants used in flavoring
Spices Ans: any part of a plant other than the laves used in flavoring
Slack roux Ans: runny or pourable roux (NOT GOOD)
Bechamel Ans: milk + roux
Veloute Ans: chicken or fish stock + roux
Brown (espangole) Ans: beef stock + roux
Tomato Ans: tomatoes, bones, roux (liquid comes from tomatoes)
Hollandaise Ans: clarified butter + egg yolks (2 hour shelf life)
Reduce Ans: taking some of the moisture out
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Reduce au sec Ans: reduce until there is no moisture in pan
Straining Ans: taking matter out of liquid for pure liquid
Liaison Ans: mixing together things of different temperatures where there
is a risk of something curdling; add item of higher temperature slowly to
low temp then combine to rest of high temp item and mix completely
Emulsified sauce Ans: made from non-bindable liquids with an emulsifier
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(binding agent)
Clarified butter Ans: butter with water and milk solids removed; has
higher burning point than whole butter
Guru01 - Stuvia
Boullion Ans: adding bits of meat to a broth or vegetables
Comsomme Ans: strong, rich, flavorful stock
Broth Ans: byproduct of simmering
Thick soups Ans: opaque and thickened with roux or puree
Cream soups Ans: thickened with roux plus milk and/or cream
Purees Ans: naturally thick, less smooth/creamy, starch base
Bisques Ans: cream soup plus shellfish (a true bisque is a soup only made
with shellfish); always finished with cream
1
HFT 3806 CA #4 Questions and Answers (100%
Correct Answers) Already Graded A+
Mirepoix Ans: 50% onions, 25% carrots, 25% celery
Fumet Ans: flavorful fish stock made with white wine
Sachet Ans: herbs and spices in cheese cloth
© 2026 Assignment Expert
Bouquet garni Ans: leeks, celery, thyme wrapped together
Guru01 - Stuvia
Herbs Ans: leaves of certain plants used in flavoring
Spices Ans: any part of a plant other than the laves used in flavoring
Slack roux Ans: runny or pourable roux (NOT GOOD)
Bechamel Ans: milk + roux
Veloute Ans: chicken or fish stock + roux
Brown (espangole) Ans: beef stock + roux
Tomato Ans: tomatoes, bones, roux (liquid comes from tomatoes)
Hollandaise Ans: clarified butter + egg yolks (2 hour shelf life)
Reduce Ans: taking some of the moisture out
, For Expert help and assignment handling,
2
Reduce au sec Ans: reduce until there is no moisture in pan
Straining Ans: taking matter out of liquid for pure liquid
Liaison Ans: mixing together things of different temperatures where there
is a risk of something curdling; add item of higher temperature slowly to
low temp then combine to rest of high temp item and mix completely
Emulsified sauce Ans: made from non-bindable liquids with an emulsifier
© 2026 Assignment Expert
(binding agent)
Clarified butter Ans: butter with water and milk solids removed; has
higher burning point than whole butter
Guru01 - Stuvia
Boullion Ans: adding bits of meat to a broth or vegetables
Comsomme Ans: strong, rich, flavorful stock
Broth Ans: byproduct of simmering
Thick soups Ans: opaque and thickened with roux or puree
Cream soups Ans: thickened with roux plus milk and/or cream
Purees Ans: naturally thick, less smooth/creamy, starch base
Bisques Ans: cream soup plus shellfish (a true bisque is a soup only made
with shellfish); always finished with cream
