Thickening
A cooked mixture of equal parts by weight of fat and flour.
What is a roux?
A cheesecloth bag containing spices and herbs.
What is a sachet?
A sauce consisting of thickened white stock.
What is veloute?
Adding sweated onions to bechamel.
What is soubise?
The three classifications of soups.
What is clear, thick, and ethnic?
A slurry and whitewash are similar, except a slurry uses cornstarch where a whitewash uses ____.
What is flour?
Veal bones are cooked for 6-8 hours, where beef bones are cooked for ____________.
What is 8-10 hours?
The thickener used in Espagnole sauce.
What is brown roux?
Sweating onion and paprika, added to veloute.
What is Hongroise?
A thickened cream soup made from shellfish.
What is bisque?
Tempered in at the end of cooking to add slight thickening from coagulation.
What is a liaison?
Setting the pot in a sink with a rack under to allow cold water to flow under and around.
What is venting?
Escoffier explains that this is traditionally made with roux, but rarely used in modern kitchens.
What is tomato sauce?
Equal parts Brown Stock and Espagnole reduced by half.
What is demi-glace?
This soup type has a less smooth consistency to cream soups.
What is puree soup?
To reduce until dry or nearly dry.
What is au sec?
Hollandaise uses this as the base liquid for it's emulsification process.
What is clarified butter?
Browned mireopix with red wine marinade reduced by one half, added to demi-glace and crushed peppercorns.
What is poivrade?
The national soup of Canada.
What is Habitant?
The correct temperature to hold a sauce made with liaison.
What is 60-80 C?
A stock made from bones that were already used once to make stock.
What is remouillage?
Not an official mother sauce, but commonly used in modern kitchens.
What is fond lie?
Okra can be an identifier for this tomato sauce.
What is Creole?
The appropriate portion size for soup to be served as an appetizer.
What is 125-200 mL?