Chapter 6 Prostart
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| create a savory aroma with herbs spices and flavorings | aromatics
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| meat served in own juice | au jus
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| sauce made with milk and white roux | bechamel
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| thickener using equal parts of flour and whole butter | beurre manie
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| cream soup made from pureed shellfish shell | bisque
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| also known as broth | bouillon
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| bag of herbs | bouquet garni
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| sauce made from brown stock and roux | espagnole sauce
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| amber liquid produced from browned bones | brown stock
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| strain liquids to remove solid ingredients metal cone shape | china cap
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| very fine china cap with metal mesh | chinois
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| liquid remaining after removing raft | clarified
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| flavored stocks broths and consommes | clear soups
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| mixture of butter and flavorings | compound butter
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| coarsly chopped mixture | concasse
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| thick pureed liquid | coulis
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| aromatic vegetable broth | court bouillon
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| removing cooled and hardened fat from stock | degreasing
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| rich brown sauce using espagnole and veal stocks | demi glace
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| illness causing microorganisms in food | foodborne pathogens
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| highly flavored stock made of fish bones | fumet
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| reduced stock with jellylike consistency | glace
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| 5 classic sauces that are bases for all other sauces | grand sauces
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| emulsified grand sauce made with butter yolk lemon and cayenne | hollandaise
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| rich lightly reduced sauce for roasted meat | jus
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| sauce made from juices of cooked meat and brown stock | jus lie
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| mixture of yolk and heavy cream | liaison
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| softened butter flavored with lemon juice and parsley | maitre d'hotel butter
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| french for mixture that provides flavor base for stock | mirepoix
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| burnt onion | oignon brule
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| floating layer of consomme | raft
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| french for rewetting | remouillage
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| thickender made of equally flour and fat | roux
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| bag of herbs and spices | sachet depices
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| cold mixture of herbs spices fruits and veggies | salsa
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| liquid or semi-solid product used in preping other food items | sauce
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| specialize in sauces | saucier
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| cornstarch and cold liquid | slurry
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| flavorful liquid made by gently simmering bones and veggies | stock
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| slowly mixing to prevent curdling | temper
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| cream or puree soups | thick soups
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| grand sauce made of stock and tomatoes | tomato sauce
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| made from mirepoix leeks and turnips | vegetable stock
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| grand sauce made from stock and roux | veloute
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| clear pale liquid made from simmering bones | white stock
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| easy way to strain sauce using cheesecloth | wringing method
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| given amount of a dish that a recipe makes | yield
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