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All terms in this list:

mirepoix: mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock

bouquet garni: A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together

stock: A flavorful liquid made by gently simmering bones and/or vegetables

fumet: a highly flavored type of stock made with fish bones

glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock

jus: A rich, lightly reduced stock used as a sauce for roasted meats

blanching: The process of eliminating bones or impurities that can cause cloudiness in a stock

sweating: causes bone and mirepoix to release flavor more quickly

3 months: frozen stock can be held

degreasing: The process of removing fat that has cooled and hardened from the surface of the stock

sauce: A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish

bechamel: made from milk and white roux

demi-glaze: equal parts of espagnole and veal stock

creole: a derivative sauce of tomato sauce

roux: thickener with equal parts cooked flour and fat

beurre manie: thickener made of equal parts flour and soft, whole butter

liasion: A mixture of egg yolks and heavy cream, often used to finish some sauces

salsa: A cold mixture of fresh herbs, spices, fruits, and/or vegetables

jus-lie: A sauce made from the juices of cooked meat and brown stock

china cap: A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients

consomme: A rich, flavorful broth or stock that has been clarified

puree: Which kind of soup is thickened by the starch of the main ingredient

chowder: A hearty, thick soup made in much the same way as a cream soup

grand sauce: a bechamel

35 degrees: A stock should be cooled to...

liasion thickener: cream and egg yolks

aromatics: Sachet d’épices and bouquet garni

water: liquid most often used in making stock

minestrone: clear soup

a roux: thickener is most often used in basic cream soup

mother sauces: used to create many other sauces

wringing method: used to strain a soup

veloute: grand sauce is made from veal, chicken, or fish stock and a white or blond roux

milk and white roux: The two main ingredients of béchamel

boiled: cream soups should never be...

shellfish: main ingredient in a bisque

correct mixture of mirepoix: 50 percent onion, 25 percent celery, 25 percent carrot

espagnole: made with brown stock and brown roux

hollandaise: sauce is the base for béarnaise

brown: stock made by simmering poultry, beef, veal, or game bones that have been browned first

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