Ch. 17 Review Flashcards
French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock.
Mirepoix
French for “bag of herbs”; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
Bouquet Garni
A flavorful liquid made by gently simmering bones and/or vegetables.
Stock
A highly flavored stock made with fish bones.
Fumet
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock or fish stock.
Glace
A rich, lightly reduced stock used as a sauce for roasted meat.
Jus
A process of ridding bones of some of the impurities that can cause cloudiness in stock.
Blanching
Causes bone and mirepoix to release flavor more quickly when liquid is added.
Sweating
Cornstarch mixed with a cold liquid, which can be used instead of roux.
Slurry
Meat served with its own liquid.
Au jus
A liquid or semisolid product that adds flavor, moisture, and visual appeal to a dish.
Sauce
A grand sauce made from milk and white roux.
Bechamel
A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock.
Demi-glace
A thickener made from equal parts cooked flour and fat.
Roux
A thickener made of equal parts flour and soft, whole butter.
Beurre Manie
A mixture of egg yolks and heavy cream, often used to finish some sauces.
Liaison
A cold mixture of fresh herbs, spices, fruits, and/or vegetables.
Salsa
A sauce made from the juices of cooked meat and brown stock.
Jus lie
Sauces that use a grand sauce as the main ingredient. The grand sauce is combined with other seasonings or garnishes for a specific flavor, color, or texture.
Derivative sauces
Rich, flavorful broth or stock that has been clarified.
Consomme
Thick soup thickened by the starch found in main ingredient, such as potatoes.
Puree soup
A thick soup made in much the same way as a cream soup.
Chowder
Bechamel, veloute, espagnole, tomato, and hollandaise.
Mother sauces
Flavorful roux that has a nutty taste to match the aroma.
Blond roux
Liquid most often used to make stocks.
Water
Way of straining a sauce to make sure it is smooth.
Wringing method
A grand sauce made from veal, chicken, or fish stock and a white or blond roux.
Veloute
A grand sauce made from brown stock and brown roux.
Espagnol
