Chapter 6 Prostart Word Scramble
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Question | Answer |
create a savory aroma with herbs spices and flavorings | aromatics |
meat served in own juice | au jus |
sauce made with milk and white roux | bechamel |
thickener using equal parts of flour and whole butter | beurre manie |
cream soup made from pureed shellfish shell | bisque |
also known as broth | bouillon |
bag of herbs | bouquet garni |
sauce made from brown stock and roux | espagnole sauce |
amber liquid produced from browned bones | brown stock |
strain liquids to remove solid ingredients metal cone shape | china cap |
very fine china cap with metal mesh | chinois |
liquid remaining after removing raft | clarified |
flavored stocks broths and consommes | clear soups |
mixture of butter and flavorings | compound butter |
coarsly chopped mixture | concasse |
thick pureed liquid | coulis |
aromatic vegetable broth | court bouillon |
removing cooled and hardened fat from stock | degreasing |
rich brown sauce using espagnole and veal stocks | demi glace |
illness causing microorganisms in food | foodborne pathogens |
highly flavored stock made of fish bones | fumet |
reduced stock with jellylike consistency | glace |
5 classic sauces that are bases for all other sauces | grand sauces |
emulsified grand sauce made with butter yolk lemon and cayenne | hollandaise |
rich lightly reduced sauce for roasted meat | jus |
sauce made from juices of cooked meat and brown stock | jus lie |
mixture of yolk and heavy cream | liaison |
softened butter flavored with lemon juice and parsley | maitre d'hotel butter |
french for mixture that provides flavor base for stock | mirepoix |
burnt onion | oignon brule |
floating layer of consomme | raft |
french for rewetting | remouillage |
thickender made of equally flour and fat | roux |
bag of herbs and spices | sachet depices |
cold mixture of herbs spices fruits and veggies | salsa |
liquid or semi-solid product used in preping other food items | sauce |
specialize in sauces | saucier |
cornstarch and cold liquid | slurry |
flavorful liquid made by gently simmering bones and veggies | stock |
slowly mixing to prevent curdling | temper |
cream or puree soups | thick soups |
grand sauce made of stock and tomatoes | tomato sauce |
made from mirepoix leeks and turnips | vegetable stock |
grand sauce made from stock and roux | veloute |
clear pale liquid made from simmering bones | white stock |
easy way to strain sauce using cheesecloth | wringing method |
given amount of a dish that a recipe makes | yield |
Created by:
ssteinmetz1
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