Stock Foundations
This is a flavorful liquid made by gently simmering bones and/or vegetables.
What is stock?
A clear, pale liquid made by simmering unbrowned poultry, beef, or fish bones.
What is white stock?
The five grand sauces that serve as the foundation for many other "derivative" sauces.
What are mother sauces?
A thickening agent made by mixing cornstarch with a cold liquid.
What is a Slurry?
This is the most effective and safe method for cooling a hot pot of stock.
What is an ice bath and stirring?
This is the French term for the mixture of onions, carrots, and celery used as a flavor base.
What is mirepoix?
This specific stock is made by simmering bones that have been browned first.
What is brown stock?
This grand sauce is prepared using only milk and a white roux.
What is Béchamel?
A rich mixture of egg yolks and heavy cream used to finish certain sauces.
What is Liaison?
Broths and consommés both fall into this category of soup.
What is Clear?
This is a bundle of fresh herbs, such as thyme and parsley, tied together for flavoring.
What is bouquet garni?
A rich, lightly reduced stock specifically used as a sauce for roasted meats.
What is jus?
The mother sauce created by combining brown stock and brown roux.
What is Espagnole?
A rich brown sauce made by combining equal parts espagnole and veal stock.
What is a Demi-glace?
The floating layer of egg whites and solids that clarifies a consommé.
What is the Raft?
This is the process of ridding bones of impurities to prevent cloudiness in the final liquid.
What is blanching?
A highly flavored type of stock made specifically with fish bones.
What is fumet?
This is the specific mother sauce used to create a Creole derivative sauce.
What is Tomato sauce?
The culinary term used when meats are served with their own natural juices.
What is Au jus?
To maintain proper texture and flavor, cream soups should never be allowed to do this.
What is Boiled?
This technique causes bones and mirepoix to release flavor more quickly when liquid is added.
What is sweating?
A "weak stock" made from bones that have already been used once before.
What is remouillage?
Made from veal, chicken, or fish stock thickened with a white or blond roux.
What is Velouté?
This type of sauce is considered the best match for roasted meats.
What is Bold sauces?
While similar, purée soups should have this specific consistency.
What is "coarser than cream soups"?