Culinary Dictionary Flashcards
Different types of our Sauces, Breads, etc. and definition
1
Q
Bechamel sauce
A
This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.
Bechamel: Basic milk (white) sauce
2
Q
Sherry
A
a fortified, cask-aged wine, ranges in taste from dry to medium dry to sweet. It is enjoyed as an aperitif and is used as a flavoring in both savory and sweet recipes.
