Soup Makin'
Concentrated cubes or granules of convenience broth.
What is a bouillon?
What is a Béchamel?
A rich cream soup that uses shellfish as a base.
What is a bisque?
a pot in which stock for soup is prepared by long, slow cooking.
What is a stock pot?
A fine, white powder that is pure starch made from the endosperm of the corn kernel.
What is cornstarch?
Equal parts fat and flour.
What is a roux?
A soup that is served cold and often made of pureed fruits and or vegetables
What is a cold soup?
a deep cooking pan, typically round, made of metal, and with one long handle and a lid.
What is a sauce pan?
Flavorful liquid made by simmering meat, poultry, fish, or vegetables in water.
What is a broth or stock?
Sauce made with a roux and a beef stock or broth.
What is an Espanole?
Clarified broth, completely strained of all particles and sediment.
What is a consommé?
a large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.
What is a ladle?
Energized by heat, the starch granules absorb the water slowly and swell. Eventually, the granules burst and the starch that rushes out thickens the liquid quickly.
What is gelatinization?
Egg yolks tempered to create a creamy like sauce.
What is a hollandaise?
A mixture of cooked meat and vegetables for long, slow cooking. Generally thicker than a soup.
What is a stew?
Pitchers that are glass or plastic with a handle. They allow you to pour and measure liquids
What is a liquid measuring cup?
Simmering an uncovered mix until some of the liquid evaporates.
What is a reduction?
When the sauce sticks the the spoon, when the desired thickness is achieved.
What is nappe?
A mixture of carrots, onions, and celery
What is a mirepoix?
a saucepan with a detachable upper compartment heated by boiling water in the lower one
What is a double boiler?