vocab Flashcards
coulis
puree of veg or fruit
gastrique
caramelized sugar + vinegar
roux
fat + flour
parmesan + gruyere in bechamel
mornay
glace de volaille is made from
chicken stock
glace de poisson is made from
fish stock
court boullion is for…
poaching (fish/shellfish)
what causes a cloudy stock?
stirring, hot water, boiling
classic mirepoix is made from….
50% onion, 25% carrot, 25% celery
caramelized mirepoix is used in….
brown stocks
fermented condiment used in SE Asia…
fish sauce
vinegar thats aged for 50+ years is
balsamic
the temp at which an oil breaks down
smoke point
what are the fine herbs?
parsley, chervil, tarragon, chives
ingridient in worsterchire sauce
tamarind
herb in bouqut garni and court boullion
bay leaf
hollandaise sauce should be held for no more than…
1.5 hours
true or false: addition of cream to beurre blanc or beurre rouge helps to stabalize the finished sauce.
true
whats more stable: roux sauces or cornstarch?
roux sauces
T or F: classically, tomatoe sauces were thickened with roux
True
