Chapter 8: Stocks And Sauces Flashcards
French word for stock; means “foundation” or “base”
Fond
A clear, thin un-thickened liquid flavored by soluble substances
Stocks
Stocks are extracted from
Meat, poultry, fish
Meat, poultry, fish bones
Vegetables
Seasonings
Major ingredient of stocks, except water
Bones
Made from chicken bones
Chicken stock
Made from beef or veal bones
White stock
Made from fish bones and trimmings left over after filleting
Fish stock
Connective tissues break down and form gelatin
Collagen
Best source of gelatin in bones
Cartilage
Rarely used in stock-making because of its cost
Meat
A flavorful liquid obtained from the simmering of meats and vegetables
Broth
A combination of onions, carrots, celery
Mirepoix
Substitute for carrots in mirepoix
Parsnips
Herbs and spices are tied in a cheesecloth bag called
Sachet d’epices
Assortment of fresh herbs and other aromatic ingredients tied in bundle with string
Bouquet Garni
Sachet d’epices is French for?
Spice bag
French for burnt onion
Oignon brûlée
Whole, peeled onion with bay leaf attached
Oignon piqué
To rid them of the impurities that cause cloudiness
Blanching
Stock made from bones that were already used; what does it means in English
Remouillage; rewetting
Basic Japanese stock
Dashi
Stocks that are concentrated by boiling or simmering then to evaporate part of the water
Reduction
A stock reduced until it coats the back of a spoon
Glaze or Glace
Flavorful liquid, usually thickened, to season and flavor and enhance foods
Sauce
Sauce are made of three ingredients
Liquid
Thickener
Seasonings
Cooked mixture of equal parts by weight of fat and flour
Roux
Mixture of equal parts soft, raw butter, and flour worked together to form a smooth paste
Beurre Manié
Mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid
Liaison
To finish with butter
Monter au beurre
