Stocks
Herbs, spices, and flavorings that create a savory smell
What is aromatics?
Flavored stocks, soups, and consommés
Ex. Chicken noodle soup, minestrone, onion soup
What is clear soup?
An easy way to strain sauce using a cheesecloth
What is wringing method?
The name given to the cook who specializes in making sauces
What is Saucier?
is a “burnt onion”
What is Oignon brûlé?
Bundle of fresh herbs tied together (a.k.a "bag of herbs")
What is bouquet garni?
Cream and purée soups
Ex. Bisques, chowders, cream of tomato, lentil, split pea
What is thick soup?
A sauce made from veal, chicken, or fish stock and a white or blond roux
What is velouté?
A bag of herbs and spices.
What is Sachet d’épices?
Base for soups and creams
What is Building blocks?
Name the 3 most important qualities to consider when making stocks?
What is flavor, clarity, and body?
thickened by the starch found in the puréed main ingredient, such as potatoes.
What is Purée soups?
Equal parts of flour and fat that are cooked together and used as a thickener for sauces
What is roux?
A liquid or semisolid product that is used in preparing other foods.
What is a sauce?
Sauce made from brown stock and brown roux
What is Brown or espagnole sauce?
A weak stock made from bones that were previously used for another preparation
What is remouillage?
A type of clear soup made from richly flavored stock
What is Consommé?
What are 5 qualities that a sauce can add to a finished plate?
What is moistness, flavor, richness, appearance, and color?
A flavorful liquid made by gently simmering bones and/or vegetables.
What is a stock?
A cold mixture of fresh herbs, spices, fruits, and or vegetables
What is salsa?
A french word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock
What is mirepoix?
A cream soup usually made from puréed shells from shellfish such as lobster, shrimp, or crab.
What is Bisque?
This is an emulsion made from eggs, butter, and lemon.
What is Hollandaise?
Sometimes referred to as “glaze,” this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
What is glace?
What one ingredient may be found in large quantities that may affect the quality?
What is sodium(salt)?