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LS Culinary Arts,Ch6
| Term | Definition |
|---|---|
| aromatics | Herbs, spices, and flavoring that create a savory aroma, such as bouquet garni and sachet d'epices |
| au jus | Meat served with its own juice |
| bechamel | A grand sauce made from milk and white roux |
| beurre manie | Thickener made of equal parts flour and soft, whole butter |
| bisque | A cream soup made from pureed shellfish shells, such as lobster, shrimp, or crab |
| bouillon | The liquid that results from simmering meat or vegetables; also referred to as broth |
| bouquet garni | French for "bag of herbs;" a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. |
| brown or espagnole sauce | A grand sauce made from brown stock and brown roux. |
| brown stock | An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned. |
| China cap | A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients. |
| chinois | A very fine China cap made of metal mesh that strains out very small solid ingredients. |
| clarified | The liquid that remains after the removal of the raft when making consomme. |
| clear soups | Flavored stocks, broths, and consommes. |
| compound butter | A mixture of raw butter and various flavoring ingredients such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. |
| concasse' | A coarsely chopped mixture. Is typically created by adding tomatoes, garlic, and seasonings to vegetable stock to flavor or darken the stock, but tomatoes must be strained with cheesecloth or filter so that no seeds or skins get into the stock. |
| coulis | A thick, pureed sauce typically made with fruit or tomatoes. |
| court bouillon | An aromatic vegetable broth, used for poaching fish or vegetables. |
| degreasing | The process of removing fat that has cooled and hardened from the surface of stock |
| demi-glace | A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. |
| foodborne pathogens | Microorganisms on food that cause illness. These need time and moisture to grow, by they won't grown when the temperature of the food is colder than 41 degrees F or hotter than 135 degrees F |
| fumet | A highly flavored stock made with fish bones. |
| glace | A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock; is it sometimes referred to as "glaze." |
| grand sauces | Five classical sauces that are the basis for most other sauces. These are sometimes called "mother sauces." |
| hollandaise | A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper. |
| jus | A rich, lightly reduced stock used as a sauce for roasted meat. |
| mirepoix | A french word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock. |
| raft | When making consomme', this is the floating layer of egg whites, meat and vegetable solids, and fats. |
| remouillage | A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock, French word for "rewetting." |
| roux | A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. |
| sachet d'epices | Similar to bouquet garni, except it really is a bag of herbs and spices |
| salsa | A cold mixture of fresh herbs, spices, and fruits, and/or vegetables |
| saucier | A cook who speacilizes in making sauces |
| slurry | Cornstarch mixed with a cold liquid, which can be used instead of roux. |
| stock | A flavored liquid made by gently simmering bones and/or vegetables |
| temper | To slowly mix a little bit of hot (above 100 F) sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling. |
| thick soups | Cream and puree soups. |
| tomato sauce | A grand sauce made from a stock and tomatoes (roux is optional). |
| vegetable stock | Usually made from mirepoix, leeks, and turnips. |
| veloute' | A grand sauce made from veal, chicken, or fish stock and a white or blond roux. |
| white stock | A clear, pale liquid made by simmering poultry, beef, or fish bones. |
| wringing method | Easy way to strain sauce using a clean cheesecloth over a bowl, pour the sauce through the cloth into the bowl. Cloth is then twisted at either end to squeeze out the strained sauce. |
| yield | The given amount of a dish that a recipe makes. |
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tracy.bertoncin
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