TLE Flashcards
answer!!!!!!!
a flavorful liquid, thickened to the desired consistency and is used to accend the flavor of foods.
Sauces
Simmering the sauce for a long time will make the water evaporate
Reduction
bits of food get stuck in the pan after sauteing
Deglazing
Ingredients for making sauces
A liquid, A thickening Agent, Seasoning and flavoring ingredients
the main ingredient ot base of a sauce
A liquid
Used to achieve the desired thickness in sauces
A thickening agent
mixture of soft raw butter and flour
beurre manié
a thickening agent made from fat and flour
Roux
less expensive than butter
Margarine
mixture of starch and cold water
slurry
Cooked for a longer time than white roux
Blond Roux
mixture of egg yolks and cream
liaison
Roux that is cooked for a short time just enough to cook off the starchy taste
White roux
Can be added to the basic sauces to make variety of other sauces
Seasoning and Flavoring ingredients
Cooked until it takes in a light brown color
Brown Roux
made from brown stock and brown roux
Brown sauce or espagnole
Also called as grand sauces or mother sauces
Leading Sauces
Made from milk and white roux
Béchamel
Made from white stock and white or blond roux
Velouté
made from stock and tomato
tomato sauce
made from butter and egg yolk
hollandaise
mixture of butter and other flavoring ingredients
Compound butter
Derived from the leading sauces
Small Sauces
Adding prepared mustard to bechamel
Mustard sauce
White sauce made by adding cheese to bechamel
Mornay Sauce
Adding tomato puree to a veal or chicken veloute
Aurora Sauce
Adding chopped herbs like parsely, tarragon and chives to fish veloute
Herb Sauce
Mushroom can be added to veloute or espagnole
Mushroom sauce
Brown sauce made by adding dry red wine to espagnole
Bordelaise sauce
Brown sauce made by adding madeira wine to espagnole
Madeira sauce
Adding peppercorns to espagnole
Sauce Poîvrade
A spicy sauce made by adding onion, celery, bell peppers, and cayenne to the classic tomato sauce
Creole sauce
also called purified butter
Clarified butter
Other sauces (4)
Butter sauces, Integral Sauces, Salsas and relishes, flavored oils
A sweet tangy sauce made by adding orange juice and grated orange rinds to hollandaise
Maltaise Sauce
sauces made from the juices or drippings released from the meat during the cooking process
Integral sauces
Sauce that is made from the drippings of meat and poultry
Pan gravies
Juice or liquid released when cooking roasted meat
Jus
Refers to the mexican blend of chopped tomatoes, chiles, onions, and herbs
Salsa
Mixture of chopped vegetables that are pickled
Relish
Light sauces or dressings suitable for salads and sauteed or grilled meat and vegetables
Flavored Oils
A liquid food cooked by simmering meat, fish, poultry and/or vegetables
Soups
Classification of soups
Clear soups, thick soups, National or Special Soups
Made from broth or stock that is clear and light
Clear Soups
Made from thickened broth or stock
Thick Soup
Identified with their place of origin
National or special soups
A flavorful liquid that is cooked by simmering meat
Broth
A very concentrated soup that is priced for its clarity
Consommé
The lean ground meat, mirepoix, and egg whites make up for what is called
Clearmeat
The coagulated or solidified clearmeat
Raft
Made from seasoned broth and vegetables
Vegetable soup
Cream or milk is added in the cooking process
Cream soup
problem when cooking cream soups
Curdling
a hearty soup made from fish, shellfish, and vegetables
Chowder
soup made by puréeing or crushing one or more of its ingredients
Purée
Prevents curdling
Tempering
A soup made from shellfish like shrimp and lobster
Bisque
A japanese soup made with miso and dashi
Miso soup
A vietnamese soup made from beef or chicken broth, rice noodles, and thin slices of beef
Pho
Fermented soybean paste
Miso
Basic japanese stock made from katsuobushi
Dashi
A filipino soup consisting of meat, fish, or shrimp and a variety of vegetables
Sinigang
A ukranian soup made from white brown stock and a variety of vegetables
Borscht
A hearty italian vegetable soup
Minestrone
Soup made from the edible nest of swiftlets
Bird’s Nest Soup
Creole soup made from fish stock and is the official cuisine of louisiana
Gumbo
An indian soup made from variety of spices like cumin, coriander etc
Mulligatawny
matzo balls simmered in water or chicken soup
Knaidel or kneidel
soups served as the main course (ml)
300-350ml
A jewish soup eaten during passover holiday
Matzah Ball soup
A spanish soup of blended vegetable that is served cold
Gazpacho
Soups served as an appetizer (ml)
200-250ml
Hot soups should be served ___
hot
cold soups should be served ___
cold
