Mother Sauces
Mother sauce made of milk thickened with a white roux
What is Bechamel sauce?
A perfectly transparent and intensely flavored soup that is made by clarifying a stock
what is a consomme?
Shellfish that only has one shell
What is univales ?
This term describes the white part of an egg, which is mostly water and protein
What is albumen?
This dry-heat method involves cooking meat, fish, or poultry uncovered in an oven with hot, dry air.
What is Roasting?
The base sauces from which other sauces can quickly be made
what is Mother sauces?
A soup that is thickened using a puree of well-cooked ingredients
what is puree soup?
Shellfish that has two shells
What is bivalves ?
To cook an egg in its shell in simmering water, rather than boiling, is known as this.
What is coddling?
This combination cooking method is best for tough cuts of meat, involving searing the meat first and then cooking it slowly in a small amount of liquid
What is Braising?
Sauce made by slowly reducing brown stock, a small amount of tomato product, mirepoix, and brown roux
what is Espagnole sauce ?
A soup that consists of milk or stock, thickened with both flour and pureed ingredients, and often finished with cream
what is cream soup?
Cephalopods release this
what is a dark, protective cloud of ink?
These thin, unleavened pancakes have a high egg content and are often rolled or folded.
What are crepes?
This specific, tender, small muscle located on the underside of the cow's ribs is known as the most tender cut.
What is Tenderloin (or Filet Mignon)?
Defined by Auguste Escoffier, this red, acidic, and versatile sauce is one of the five French mother sauces.
What is Tomato sauce?
It's a thick sauce made from pureed vegetables or fruits, often strained to achieve a smooth consistency, such as raspberry or red pepper.
What is culinary?
A "10-legged" crustacean often mistaken for a shrimp, but cannot bend its body as sharply due to its shell structure
What is prawn ?
A mixture of chopped meat (often corned beef), potatoes, and onions fried together.
What is hash?
This technique involves quickly cooking food in a small amount of fat over high heat, often in a wok.
What is Stir-frying?
Used in Egg Benedict
what is Hollandaise Sauce?
This type of dark stock, which is often used as a base for sauces, takes its name from the caramelization of the bones.
What is brown stock?
browned butter
What is Beurre Noisette?
A two-word French cooking style meaning "under vacuum," often used to make egg bites
What is sous-vide?
This is the recommended minimum internal temperature for cooked poultry.
What is 165°F (74°C)?