CSCA - Classical French 3
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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| ESPAGNOLE | show 🗑
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| ESSENCE | show 🗑
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| show | Equal parts veal stock and Espagnole reduced by half
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| GLACE DE VIANDE | show 🗑
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| show | Juice or liquid from a roast or cooked meat, made by diluting the pan’s natural meat juices with water, clear stock, and then boiling the liquid to intensify flavors.
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| show | A starch and cold liquid combined, added at the end of a preparation, brought to a boil, stirring constantly. Used to thicken a sauce or soup, thus becoming a colloidal gel.
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| TOMBAGE A GLACE | show 🗑
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| show | The meat juice that has been lightly thickened with either arrowroot, or cornstarch.
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| COLLOID | show 🗑
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| FOAM | show 🗑
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| show | Colloidal system of starches suspended in a liquid once cooked (Pectin, gelatin, slurry) such as Bavarian.
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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