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Food Basics 4 (CSCA)
CSCA - Soups & Stocks
| Term | Definition |
|---|---|
| AROMATICS | Any herb, spice, vegetable or combination used to impart flavor and enhance the quality of the food preparation. |
| BISQUE | Classically a crayfish soup. Today it refers to any shellfish as well as some meat, poultry or vegetable purée soups that are finished with cream. |
| BOUQUET GARNI | Parsley stems, spring of thyme, bay leaf, tied together. Added to stock for flavor. |
| BROTH | A flavored liquid obtained from the simmering of meat and bones and aromatics to be used like a stock as a base or consumed on it's own. The cooking time tends to be shorter and flavor more intense. |
| COMPOUND SOUP | Solid ingredients cooked in a broth or stock. The ingredients are left in and eaten, e.g., Chicken Soup or Minestrone. |
| CONSOMMÉ | A stock that has been clarified using a raft to obtain a translucent liquid. A Double Consomme is a stock that has been fortified with additional meat to create a highly flavorful liquid. |
| CREAM SOUP | One of the 6 categories defined by Escoffier. Based on Bechamel or vegetable purée. Has cream added. |
| DEGLAZING | To release the congealed and caramelized particles from the bottom of the pan by adding liquid and scraping. |
| FOND BLANC | French for "White Stock". A flavorful liquid obtained from the simmering of bones and aromatics. |
| FOND BRUN | French for "Brown Stock" A flavorful liquid obtained from simmering well-caramelized bones and aromatics. |
| FOND DE CUISINE | “Foundation of Food” meaning stock. |
| FULL TERM SOUP (POT AU FEU) | Similar to a compound soup. Provides two courses in one pot. Meat and vegetable. |
| FUMET | A white stock made from the frames of firm, non-oily white fish. It is done in a non-reactive pot and simmered only 35 minutes to prevent the bones from breaking down and create an off taste and cloudy stock. |
| LIAISON | A mixture of 3 yolks to 1 cup cream used to thicken and en-richen. It must be added by tempering and not heated over 180ºF. |
| PANADA | A thick paste or mixture used for binding. Ground bread mixed with a small amount of liquid is most common. |
| RAFT | The primary clarifying agent in making consomme. A mixture of egg whites, egg shells, aromatics and ground meats are mixed together with cold stock or broth. The mixture is brought just to a boil then simmered gently. |
| STOCK or FOND | The flavorful liquid obtained from the simmering of bones and aromatics. |
| TAMIS | A flat drum wire mesh used to remove unwanted particles by forcing the purée through the screen. |
| TEMPERING | Adding a hot liquid into a cool liquid to raise the cool liquid up to temperature. Then add the tempered liquid to the rest. Technique used when adding a liaison. |
| VELOUTÉ | One of the Mother Sauces. It is stock that has been thickened with a roux, simmered to remove the flour taste and strained. It is always skimmed to remove impurities. |
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