Thickening
A raw mixture of equal parts by weight of fat and flour.
What is a Beurre Manie?
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?
Tempered in at the end of cooking to add slight thickening from coagulation.
What is a liaison?
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?
Has greater thickening power in comparison to bread or all purpose flour.
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 now thickened by reduction.
What is tomato sauce?
Equal parts Brown Stock and Espagnole reduced by half.
What is demi-glace?
What is heavy cream?
The two appropriate ways to incorporate roux into a liquid.
What is cold roux into hot liquid and hot roux into hot liquid?
The ratio for white mirepoix.
What is 50% onion, 25% celery, 25% parsnip?
A leading sauce that is often used as is?
What is Hollandaise?
Browned mireopix with red wine marinade reduced by one half, added to demi-glace and crushed peppercorns.
What is poivrade?
When preparing consomme, the clearmeat should be combined with this.
What is cold stock?
The correct temperature to hold a sauce made with liaison.
What is 60-84 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 in place of demi-glace.
What is fond lie?
Okra can be an identifier for this sauce.
What is Creole?
The appropriate portion size for soup to be served as an appetizer.
What is 125-200 mL?