herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and a sachet d'epices
What is aromatics?
100
five classical sauces that are the basis for most other sauces.
What are the mother sauces, or the grand sauces?
100
This substance, that is equal parts fat and flour, is added to soups as a thickener.
What is a roux?
100
An easy way to strain sauce. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings.
What is wringing method?
100
Herbs, spices, and flavorings that create a savory smell
What are aromatics?
200
meat served with its own juice
What is au jus?
200
a rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper
What is hollandaise sauce?
200
A cold soup made with tomatoes, cucumbers, onions, green peppers, and garlic.
What is gaspacho?
200
this grand sauce is made from veal, chicken, or fish stock and a white or blond roux
What is veloute?
200
This is the liquid that is the most common used liquid in stocks.
What is water?
300
a grand sauce made from milk and white roux
What is bechamel?
300
a French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
What is a mirepoix?
300
A major flavoring ingredient, liquid, aromatics, and a mirepoix
What are the four essential parts of a stock?
300
The recipe that we prepared that was the sauce for our macaroni and cheese.
What is bechamel?
300
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
What is glace?
400
a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables
What is compound butter?
400
a cold mixture of fresh herbs, spices, fruits, and or vegetables
What is salsa?
400
Chicken Noodle Soup and French Onion soup are examples of this type of soup
What is clear?
400
Another thickening agent other than a roux, beurre manie, or a liaison.
What is a slurry?
400
Two reasons that you don't want to cool stocks in a large stockpot in the cooler.
What are, it will warm the cooler and you want to limit the time that the product is kept in the danger zone, so you need to cool large quantities quickly?
500
a highly flavored stock made with fish bones; fish stock is very similar to this
What is fumet?
500
to slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling
What is to temper?
500
This type of soup is thickened by the starch found in the pureed main ingredient of the soup, such as potatoes.
What are puree soups?
500
a thin fruit or vegetable puree, used as a sauce.
What is a coulis?
500
A weak sauce made from bones that have already been used in another preparation. It is sometimes used to replace water as the liquid used in a stock.