Bechamel
Made with ?
Milk and Roux
Tomato mother sauce is made with
Tomato vegetable puree
Stock made from beef veak or chicken bones
White stock or fond blanc
The things that make up the food is called ?
Composition
Onion piqui
Traditional french technique to use onions to add flavor without color or texture
Daughter Sauce made with Cream and Lemon
Cream
Made with onion celery garlic pepper thyme ceyeynne
Creole
A brown stock made from chicken veal or beef, rich and dark in color
Brown stock or fond brun
A bundle of herbs added to stocks and soups to add subtle flavors is called??
Bouquet garni (Garnished bouquet)
Roux is made by doing what?
By cooking a clarified fat and flour
Made with Cheese Worchesteshire Mustard
Cheddar
Madewith mushrooms butter and ham
Milanaise
A stock made by sweating fish bones and vegetables is called?
Fish Stock
Four elements of stocks are??
Nourishing element
Mirepoix
Seasonings
Liquid
Most common clarified fat for roux
Clarified butter
Made with Gruyere Cream and Butter
Mornay
Made with Mire Poix, Ground Meat, Red wine, Oregano
Bolognese
Stock made by sauteing the shells of crustaceans in oil and vegetables
Shellfish stock
A small sack of of herbs and spices used to add flavor to stocks and soups
Sachet d'piece
Other roux fats that can be used
chicken fat, vegatable oils, or fats
Made with CreamButter Paprika diced shellfish
Nantua
Made with Creole Sauce, mushrooms, olives
Spanish daughter sauce
Hollandaise is a Mother or daughter sauce
Mother, made with butter and egg yolk
Espagnole is a mother sauce made with ??
Brown Stock and Brown Roux
For roux - the standard portion of fat to flour is?
one to one by weight