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Chapter 6 Prostart
| 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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