Soups
Consommé garnished with uniform shapes of cooked egg custard.
What is consommé Royale?
Made by simmering tomato puree/ketchup, vinegar, sugar/corn syrup with spices.
What is Barbeque sauce?
A sauce made by adding Gruyere and parmesan cheeses to Béchamel.
What is Mornay Sauce?
Glace de viande is _______ glaze. What is it used for?
What is meat glaze?
It is used to SEASON & ENHANCE red meat-based soups or sauces that are weak or bland.
The thickening agent used to thicken puree soups.
What is starchy vegetables pureed? (split peas, lentils, potatoes, etc.)
Bisques can be thickened with roux (or velouté) or pureed shells and ______.
What is pureed rice?
A stand-alone tomato sauce made with olive oil, garlic, shallots, tomato concasser, and fine herbes.
What is Sauce Provençale?
An emulsified sauce that combines a flavorful reduction and clarified butter, garnished with chopped tarragon.
What is Béarnaise sauce?
Glace de poisson is _____ glaze. What is it used for?
What is fish glaze?
It is used to SEASON & ENHANCE fish-based soups or sauces that are weak or bland.
A thickening/enriching agent where egg proteins become firm when heated.
What is a Liaison?
3 parts cream to 1 part egg yolk
A soup that can be meat-based or vegetarian with beets, dill, and usually garnished with sour cream.
What is Borscht?
A sauce made from demi-glace and red wine that is garnished with poached bone marrow.
What is Bordelaise sauce?
Butter heated with the whey removed, with lemon juice added is called _____ _______. It is most often served with ___________.
What is Beurre Fondue?
What is Cooked/boiled lobster.
Fond de volaille is _______ glaze. What is it used for?
What is chicken glaze?
It is used to SEASON & ENHANCE poultry-based soups or sauces that are weak or bland.
The 3 ingredients in addition to butter and salt used to make Maître d'hôtel butter.
What are lemon juice, chopped parsley, and cayenne? (Some chefs use white pepper.)
A soup literally meaning "pepper water" consisting of chicken, curry spices, rice, and diced apples.
What is Mulligatawny?
A sweet and sour flavouring that can function as a sauce made from caramelized sugar and wine vinegar.
What is Gastrique?
Butter heated until the milk solids turn brown, with lemon juice added is called _____ _______. It is often served with ______ and _________.
What is Beurre Noisette?
What are cooked fish and vegetables?
Glazes are made by reducing a stock to ___ percent of its original volume.
What is 6 - 12% of its original volume?
Consommé garnished with julienne of savoury crepes.
What is consommé Celestine?
Make a clearmeat with diced tomatoes (or acidic ingredient), mirepoix, __________ and ________.
What are egg whites and ground meat?
A demi-glace based sauce made with mushrooms, shallots, white wine, tomato concasser, brandy, and chopped parsley.
What is Chasseur sauce (Hunter sauce)?
Adding tomato sauce/puree to Béarnaise sauce produces ______________.
What is Choron sauce?
Properly cooled and refrigerated glazes will last ____.
What is for 3-4 weeks?
The appropriate time to stir a consommé.
Stir consommé occasionally until it starts to simmer to prevent clearmeat from sticking to the pot.