chapter 8: Stock And Sauces

Question 1

stock

Answer 1

a clear, thin - that is, unthickened-liquid flavoured with soluble substances extracted from meat, poultry, or fish, there bones, and vegetables and seasoning.

Question 2

broth

Answer 2

a flavoured liquid obtained from the simmering of meats and/or vegetables.

Question 3

mirepoix

Answer 3

a mixture of rough-cut or diced vegetables, herbs, and other spices, used for flavouring.

Question 4

sachet depices

Answer 4

a mixture of herbs and spices tied in a cheesecloth bag. often called simply sachet.

Question 5

bouquet garni

Answer 5

a combination of fresh herbs tied together, used for flavouring.

Question 6

venting

Answer 6

allowing circulation or escape of liquid or gas, such by setting a pot of hot stock on blocks in a cold-water bath so the cold water can circulate around the pot.

Question 7

remouillage

Answer 7

a stock made from bones that were already used once to make stock.

Question 8

reduction

Answer 8

a liquid concentrated by cooking it to evaporate part of the water. the process of making such a liquid.

Question 9

glaze

Answer 9

stock reduced until it coats the back of a spoon. a shiny coating, such as a syrup, applied to a food. to make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.

Question 10

glace de viande

Answer 10

meat glaze; a reduction of brown stock.

Question 11

glace de volaille

Answer 11

chicken glaze; a reduction of chicken stock.

Question 12

glace de poisson

Answer 12

fish glaze; a reduction of fish stock.

Question 13

sauce

Answer 13

a flavourful liquid, usually thickened, used to season, flavour, and enhance other foods.

Question 14

mother sauce

Answer 14

see leading sauce

Question 15

nappe

Answer 15

having the proper texture in a sauce to lightly coat foods.

Question 16

nappe

Answer 16

having the proper texture in a sauce to lightly coat foods.

Question 17

slurry

Answer 17

a mixture of raw starch and cold liquid, used for thickening.

Question 18

roux

Answer 18

a cooked mixture of equal parts flour and fat

Question 19

white roux

Answer 19

roux cooked for a just few minutes, just enough to cook out the raw taste. it is made from butter and flour and is used for bechamel and other white sauces based on milk

Question 20

blond roux

Answer 20

roux cooked until it begins to change to a slightly darker colour; used for veloutes or sauces based on white stock.

Question 21

brown roux

Answer 21

roux cooked until it takes on a light brown colour and nutty aroma. when heavily browned, it contributes flavor and colour to brown sauces.

Question 22

berre manie

Answer 22

equal parts raw butter and flour mixed into a smooth past

Question 23

whitewash

Answer 23

a thin mixture or slurry of flour and cold water

Question 24

liaison

Answer 24

a binding agent, usually made of cream and egg yolks, used to thicken sauces and soups.

Question 25

au sec

Answer 25

until dry

Question 26

deglaze

Answer 26

to swirl a liquid in a saute pan or other pan to dissolve cooked particles or food remaining on the bottom.

Question 27

monter au beurre

Answer 27

to finish a sauce or soup by swirling in raw butter until it is melted.

Question 28

fond lie

Answer 28

a sauce made by thickening brown stock with cornstarch or a similar starch.

Question 29

small sauce

Answer 29

a sauce made by adding one or more ingredients to a leading sauce.

Question 30

demi glace

Answer 30

a rich brown sauce that has bean reduced by half.

Question 31

bechemal

Answer 31

a sauce made by thickening milk with a roux.

Question 32

veloute

Answer 32

a sauce made by thickening a white stock with a roux

Question 33

espagnole

Answer 33

a sauce made of brown stock and flavoured ingredients and thickened with a brown roux.

Question 34

gastrique

Answer 34

a mixture of caramelised sugar and vinegar, used to flavour sauces.

Question 35

coulis

Answer 35

a vegetable or fruit puree, used as a sauce.