Fancy French Terms
Whole herbs and spices tied together in a bundle
What is bouquet garni?
What is equal parts by weight of fat and flour that is cooked?
Veloute
The difference between a stock and a broth
What is: stock is made with bones while broth is made with meat?
The temperature at which sauces will begin to thicken
What is 180?
Made from simmering meats or vegetables instead of bones
What is bouillon or broth?
Cornstarch mixed with a cold liquid
What is a slurry?
This is also referred to as a red sauce.
What is tomato?
The difference between a white stock and a brown stock
What is in a brown stock the bones are roasted first while in a white stock they are not.
The name for a cold, pureed sauce, often made of fruit
What is a coulis?
Chopped and ground spices placed in cheese cloth
What is sachet d'epices?
Egg yolks and cream used to thicken a sauce and to add color and flavor
What is a liaison?
A cream sauce
What is bechamel?
This will be found on the top of a stock that has been chilled.
What is a fat cap?
Definition of a sauce
What is a flavorful, thickened, liquid?
A combination of carrot, onion, and celery
What is mirepoix?
Beurre Manie
What are equal parts fat and flour, uncooked, and formed into small balls?
Hollandaise
What sauce is made with egg yolk and clarified butter?
The four parts of a stock
What are: liquid, mirepoix, aromatics, and nourishing element?
Temper
What is slowly adding hot liquid to eggs to bring up the temperature gradually in order to avoid scrambling the eggs?
A person who specializes in making sauces
What is a saucier?
You must do this to cornstarch before adding it to a sauce
What is dissolve it in a cold liquid?
Brown stock and brown roux with tomato product added
What is Espagnole?
What is in an ice bath and with an ice wand?
The four characteristics of a good sauce
What are: It does not have lumps, does not have a starchy flavor, coats the back of a spoon, and will not break apart when cooled and then reheated?